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turkish eggs

Turkish eggs are a delicious and unique dish featuring poached eggs served over a bed of yogurt and topped with spiced butter, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, brunch
Cuisine: Turkish
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Eggs
  • 4 large eggs fresh
  • 1 cup plain yogurt Greek yogurt recommended
  • 1 clove garlic minced
  • 1 tablespoon white vinegar for poaching
For the Spiced Butter
  • 4 tablespoons unsalted butter divided
  • 1 teaspoon paprika smoked or sweet
  • 1 teaspoon red pepper flakes adjust to taste
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For Garnish
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons olive oil optional

Method
 

Prepare the Yogurt Base
  1. In a mixing bowl, combine the yogurt, minced garlic, and a pinch of salt. Mix well and set aside.
Poach the Eggs
  1. Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar.
  2. Crack each egg into a small bowl, then gently slide them into the simmering water one at a time.
  3. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
  4. Use a slotted spoon to remove the eggs and drain them on a paper towel.
Make the Spiced Butter
  1. In a small skillet, melt 2 tablespoons of butter over medium heat.
  2. Add the paprika, red pepper flakes, salt, and black pepper. Stir for about 1 minute until fragrant.
  3. Remove from heat and stir in the remaining butter until melted.
Assemble the Dish
  1. Spread the yogurt mixture on a serving plate.
  2. Place the poached eggs on top of the yogurt.
  3. Drizzle the spiced butter over the eggs and yogurt.
  4. Garnish with fresh dill and a drizzle of olive oil, if desired.

Notes

Serve with crusty bread for dipping.