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A photo of Turkish eggs served in a shallow white ceramic bowl on a marble countertop. The poached eggs sit atop garlicky yogurt, drizzled with red pepper butter, and sprinkled with chopped dill. There are crusty sourdough toast slices on the side for dipping. The background is clean and simple.

Turkish Eggs

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Turkish eggs are poached eggs served on a creamy yogurt base, drizzled with spiced butter. This easy breakfast is full of rich flavors and perfect for a light, satisfying meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Turkish
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs poached
  • ½ cup yogurt full-fat
  • 2 tablespoons butter for spiced butter
  • 1 clove garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes for heat
  • 1 teaspoon lemon juice fresh
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • fresh herbs for garnish (parsley or dill)

Equipment

  • Pan For cooking the eggs and making the spiced butter
  • Spatula For stirring the eggs

Method
 

  1. Fill a pot with water and bring it to a gentle simmer. Poach the eggs for 4–5 minutes, then remove them and set aside.
  2. Place yogurt in a bowl or shallow plate, and season with salt, pepper, and a squeeze of lemon juice.
  3. In a pan, melt butter over medium heat. Add minced garlic, paprika, and red pepper flakes, and cook for 1–2 minutes until fragrant.
  4. Place the poached eggs on top of the yogurt. Drizzle the spiced butter over the eggs and yogurt.
  5. Garnish with fresh herbs and serve immediately with some crusty bread or pita.

Notes

  • Feel free to add a bit of feta cheese for extra creaminess.
  • For a bit of extra flavor, you can top the eggs with sautéed spinach or mushrooms.
  • If you prefer a firmer egg, cook them for a minute or two longer.

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