These Turkish Poached Eggs with Cottage Cheese are a fun take on classic Turkish Eggs. Perfectly runny eggs are served over a bed of creamy, tangy cottage cheese and yogurt.
In a food processor, add the cottage cheese, feta cheese, and garlic cloves. Pulse until smooth. Add water as needed until a smooth consistency is achieved. Set aside.
In a medium pot, add the butter, oil, and Aleppo pepper. Cook, until the butter is melted and the ingredients are combined, stirring occasionally. Set aside.
Fill a large pot with water and a dash of white vinegar. Crack one egg into a fine mesh sieve, draining the whites. Stir the water to create a vortex, and gently place the egg in the center.
Cook for 2-3 minutes or just until the whites are thickened and the yolks are firm. Using a slotted spoon, carefully lift the egg from the water, and set it on a paper towel-lined plate.
Spread the cottage cheese mixture over a plate. Add the eggs on top. Drizzle the butter over the dish, and enjoy right away!