Turkish Eggs with Herbed Yogurt and Spiced Butter Recipe
Turkish Eggs is a classic Turkish breakfast dish featuring silky poached eggs served over a creamy, garlicky yogurt sauce, topped with fragrant fresh herbs and a flavorful spiced butter drizzle. This recipe combines the richness of butter infused with chili flakes and smoked paprika, with the refreshing tang of yogurt and herbs, resulting in a perfect balance of textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Low Fat
Ingredients
Scale
Yogurt Base
- 1 cup yogurt (Turkish or Greek)
- A handful fresh dill
- A handful fresh mint leaves
- 1/2 garlic clove
- Salt and pepper, to taste
Poached Eggs
- 2 eggs
- 1 tablespoon vinegar
Spiced Butter Sauce
- 2 oz butter (55g)
- 1 teaspoon chili flakes
- 1/2 teaspoon smoked paprika
Instructions
- Prepare the Yogurt Sauce: Finely chop the fresh dill and mint leaves. Crush or grate the half garlic clove and mix all these ingredients into the yogurt. Season the mixture with salt and pepper to taste, then set it aside to allow the flavors to meld.
- Poach the Eggs: Fill a deep pot with water and bring it to a rolling boil. Add 1 tablespoon of vinegar to the water and stir to create a vortex. Crack one egg into the center of the vortex. Let it cook without disturbing for about three minutes, or until the egg whites are set but the yolks remain runny. Remove the egg carefully with a slotted spoon and set aside. Repeat with the second egg.
- Make the Spiced Butter Sauce: In a pan over medium heat, melt the butter. Once the butter begins to bubble, add the chili flakes and smoked paprika. Stir the spices into the butter until fully combined and fragrant, then remove from heat.
- Assemble the Dish: Spread a generous, thick layer of the garlicky yogurt sauce on a serving plate or shallow bowl. Place the poached eggs gently on top of the yogurt layer.
- Finish and Serve: Drizzle the warm spiced butter sauce over the eggs and yogurt. Garnish with additional fresh mint and dill, and a sprinkle of freshly ground black pepper. Serve immediately to enjoy the contrast of textures and rich flavors.
Notes
- Use fresh herbs for the best flavor; dried herbs won’t provide the same freshness.
- Adding vinegar to the poaching water helps the egg whites coagulate quickly, creating a neat shape.
- Cook the eggs just until whites are set but yolks remain runny for a classic Turkish Eggs texture.
- You can adjust the spice level by varying the amount of chili flakes in the butter sauce.
- This dish is best enjoyed immediately as the butter sauce is warm and yogurt is cool for a delightful contrast.
Keywords: Turkish eggs, poached eggs, yogurt sauce, breakfast, Turkish cuisine, spiced butter, herb yogurt, poached eggs recipe
