Turkish Eggs

A vibrant brunch dish of poached Turkish Eggs on creamy yogurt, drizzled with spicy butter sauce and fresh herbs.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Total Time 40

Servings: 6

Course: Breakfast, Brunch

Cuisine: Mediterranean, Turkish

Calories: 220

Ingredients Equipment Nutrition Notes

Ingredients

1 cup Greek yogurt thick creamy yogurt for a smooth base
1 garlic clove finely grated for the garlicky flavor
Kosher salt to taste adjust for seasoning
Ground black pepper to taste adds a mild heat
6 large eggs for poaching
1 tablespoon white vinegar or apple cider vinegar for tang
5 tablespoons unsalted butter use a good-quality butter for richness
2 teaspoons Aleppo pepper or substitute with sweet paprika and a pinch of cayenne
1 teaspoon paprika adds a mild smoky flavor
Chopped fresh herbs for garnish such as dill parsley or mint depending on preference

Equipment

1 Small bowl For mixing the yogurt with garlic and seasoning.
1 Small pan For making the spiced butter sauce.
1 Medium pot A wide pot is best for poaching multiple eggs.
1 Slotted spoon For gently removing poached eggs from the water.
1 Ramekins For holding the eggs before poaching.
1 Paper towel For draining excess water from poached eggs.

Nutrition

Serving: 200gCalories: 220kcalCarbohydrates: 3gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 200mgSodium: 105mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 1150IUVitamin C: 0.2mgCalcium: 95mgIron: 1.2mg

Notes

Perfect for a lazy weekend brunch or a flavorful breakfast that sets the tone for the day.

Tried this recipe?