Turkish Eggs with Creamy Yogurt: A Savory Breakfast Delight

Turkish Eggs with Creamy Yogurt is a savory breakfast delight that combines poached eggs with herbed yogurt and spiced butter.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 servings

Course: Breakfast

Cuisine: Mediterranean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Herbed Yogurt

1 cup Greek Yogurt substitute with plain yogurt if needed
2 tablespoons Extra Virgin Olive Oil mild flavored oil is best
1 tablespoon Fresh Lemon Juice vinegar can be a suitable alternative
1 clove Garlic minced
2 tablespoons Fresh Dill chopped, parsley or chives can be substituted
0.5 teaspoon Kosher Salt use sea salt or table salt as alternatives
1 tablespoon Fresh Mint can be omitted if not available

For the Poached Eggs

4 large Eggs ideally, use 2 eggs per person
1 tablespoon Distilled White Vinegar helps in poaching eggs

For the Sauce

3 tablespoons Unsalted Butter ghee can be a flavorful substitute
1 teaspoon Aleppo Pepper can use red pepper flakes or paprika

For Serving

1 serving Pita or Crusty Bread any preferred flatbread can work well
to taste Flaky Sea Salt for garnish
to taste Freshly Ground Black Pepper to finish the dish

Equipment

medium saucepan
bowl
slotted spoon
Small saucepan
ramekins

Method

Step-by-Step Instructions

In a bowl, whisk together Greek yogurt, extra virgin olive oil, lemon juice, minced garlic, chopped dill, and kosher salt until creamy. Set aside.
Fill a medium saucepan with water and add distilled white vinegar. Bring to a gentle simmer. Crack large eggs into ramekins and slide them into the simmering water. Poach for about 3 minutes.
Melt unsalted butter in a small saucepan over low heat. Add Aleppo pepper and stir until fragrant for about 1 minute.
Spread herbed yogurt across shallow serving bowls. Place two poached eggs on top of each serving and drizzle with the spiced butter sauce.
Garnish with additional chopped dill or fresh mint, sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately with pita or crusty bread.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 20gProtein: 15gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 370mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Store any leftovers in an airtight container for up to 2 days. Poached eggs can be kept submerged in cold water for 24 hours.

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