Name: Turkish Eggs with Herbed Yogurt and Spiced Butter Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: 1 cup yogurt (Turkish or Greek); A handful fresh dill; A handful fresh mint leaves; 1/2 garlic clove; Salt and pepper, to taste; 2 eggs; 1 tablespoon vinegar; 2 oz butter (55g); 1 teaspoon chili flakes; 1/2 teaspoon smoked paprika

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Introduction

Turkish Eggs is a delightful dish featuring creamy herbed yogurt topped with perfectly poached eggs and a fragrant spiced butter drizzle. It’s a simple yet elegant breakfast or brunch option that brings bold flavors and comforting textures to your table.

A rustic, grey-edged white plate holds a dish with three main layers: the bottom layer is a thick, creamy white sauce spread in a circular pattern; on top sit two smooth, glossy white poached eggs with delicate textures, slightly wet and shiny. Surrounding and drizzled over the eggs is a vibrant orange-red oily sauce with specks of spices, creating a warm, slightly bubbling effect. Small green herb sprigs, including dill and mint, are placed around and on the eggs, adding fresh green color contrast. The plate is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup yogurt (Turkish or Greek)
A handful fresh dill
A handful fresh mint leaves
1/2 garlic clove
2 eggs
1 tablespoon vinegar
2 oz butter (55g)
1 teaspoon chili flakes
1/2 teaspoon smoked paprika
Salt and pepper (to taste)

Instructions

Step 1: Finely chop the dill and mint, then crush or grate the garlic clove. Combine these ingredients with the yogurt, season with salt and pepper, and set aside.
Step 2: Fill a deep pot with water and bring it to a boil. Add 1 tablespoon of vinegar and create a gentle vortex by stirring the water.
Step 3: Crack an egg into the center of the vortex and cook for three minutes to achieve a perfect runny yolk. Remove the egg with a slotted spoon and set aside. Repeat with the second egg.
Step 4: Melt the butter in a pan over medium heat. Once it starts to bubble, add the chili flakes and smoked paprika. Stir to combine and allow the spices to infuse the butter.
Step 5: Spread a thick layer of the herbed yogurt on a serving plate or small bowl.
Step 6: Place the poached eggs on top of the yogurt base.
Step 7: Drizzle the spiced butter over the eggs. Garnish with additional fresh mint and dill, and season with black pepper before serving.

Tips & Variations

Use full-fat yogurt for a richer, creamier texture that complements the eggs perfectly.
For a milder flavor, reduce or omit the chili flakes in the spiced butter.
You can add toasted bread on the side to scoop up the yogurt and eggs.
Try adding a sprinkle of sumac for a lemony twist.

Storage

Turkish Eggs are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat the spiced butter separately and poach fresh eggs to maintain texture. Avoid microwaving the assembled dish to keep the yogurt and eggs fresh.

How to Serve

The dish is served in a round white plate with a black and gray marbled pattern, placed on a white marbled surface next to a folded pink cloth. It consists of three poached eggs as the main layer, with soft, white, slightly wrinkled egg whites and bright yellow runny yolks peeking through. Surrounding and partially covering the eggs is a creamy layer of thick white yogurt sauce with a smooth texture. Drizzled over the top is a vibrant orange-red chili oil, swirling and pooling around the yogurt and eggs, speckled with crushed red pepper flakes and black pepper for added texture. Two fresh mint leaves add a pop of green near the upper left and lower right of the center. The whole presentation has a warm, rich, and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Turkish or Greek yogurt?

Yes, you can use regular yogurt, but it should be thick and creamy to hold up well as the base. Straining regular yogurt through a cheesecloth for a few hours will help achieve the right consistency.

How can I tell when the poached eggs are perfectly cooked?

Cook the eggs for about three minutes in simmering water with vinegar; the whites should be fully set, and the yolks should remain runny when gently touched.