Turkish Eggs

A blue plate with 2 poached eggs on a bed of yogurt with spicy sauce and fresh herbs on top.

5 from 1 vote

Turkish Eggs made with poached eggs on a bed of garlicky Greek yogurt and drizzled with a spicy butter sauce, a fantastic breakfast or brunch recipe that is scrumptiously delicious and easy to make. Serve it with crusty bread, pitta bread or any other bread of your choice, and you are in for a treat!

Prep Time5

Cook Time4

Total Time9

Course: Breakfast, Brunch

Cuisine: Turkish

Servings: people

Calories: 244kcal

Author: Daniela Apostol

Ingredients

2 eggs
1 cup Greek yogurt
30 g butter ( 2 tbsp)
1 teaspoon paprika
2 cloves of garlic
½ teaspoon chilli flakes
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon fresh parsley and dill

Instructions

To poach the eggs, bring a pan of salted water to the boil.
Crack on egg into a ramekin.
Use a spoon to create a whirl in the water.
Gently add the egg to the water, and leave it to simmer for 2 minutes until the egg white is set and the yolk is still runny.
Use a slotted spoon to remove the egg, then transfer it to a plate lined with kitchen paper to absorb the extra water.
Repeat with the second egg.
To make the sauce, heat up a pan over a medium heat, add the butter and allow it to melt.
Add the chilli flakes and paprika and mix well.
Peel and finely chop the garlic, and mix it with the yogurt.
Arrange the eggs on top of the yogurt, and season with salt and pepper.
Drizzle with the butter sauce and garnish with freshly chopped parsley and dill.

Video

Notes

Make sure the yogurt is at room temperature before you assemble the dish, as the cold yogurt and the hot eggs will be too different in temperature. It is a lot more comforting if you have everything at the same temperature.
When the poached eggs cooked, use a spotted spoon to remove them and drain as much liquid as possible. It also helps with you transfer them onto a plate lined with kitchen paper to absorb more water.

Nutrition