Turkish Eggs

5 from 6 votes

Turkish eggs are the perfect brunch idea—a garlicky yogurt base topped with a poached egg, a spiced butter sauce, and fresh herbs. Watch the video below to see how I make this in my kitchen!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: Middle Eastern

Keyword: Turkish Eggs, Turkish Eggs Recipe

Servings: servings

Author: Lisa Bryan

Equipment

All-Clad Saute Pan The pan I'm using to make 4 poached eggs.

Ingredients

1 cup Greek yogurt
1 finely grated garlic clove
kosher salt and ground black pepper to taste
4 large eggs
1 tablespoon white vinegar or apple cider vinegar
4 tablespoons unsalted butter
2 teaspoons Aleppo pepper
1 teaspoon paprika
chopped fresh herbs for garnish (dill, parsley, mint, etc)

Instructions

Make the garlicky yogurt. In a small bowl, stir together the yogurt, garlic, salt and pepper. Set aside.
Make the spiced butter sauce. Heat a small pan over medium-low heat, and add the butter. Once the butter is melted, add the Aleppo pepper and paprika, and stir for a minute. Turn off the heat.
Prepare the eggs. Crack each egg into a small strainer over a bowl and let the watery egg whites drain, leaving the firmer egg whites around the yolk. After each egg has drained, pour it into a small ramekin.
Make the poached eggs. Heat a medium (and preferably wide) pot of water over medium heat, until simmering. Add the vinegar and stir. Reduce the heat to medium-low, until there's just a few bubbles on the bottom of the pot and gently pour each ramekin with an egg in the water, spaced several inches apart. Cook the eggs for 3 minutes (note: see timing on poached eggs in the notes below). After the eggs have cooked, remove them with a slotted spoon and place then on a paper towel-lined plate.
Make the Turkish eggs. Add the garlicky yogurt to a plate, top with poached eggs, and drizzle the spiced butter sauce on top. Finish with a sprinkle of finely chopped fresh herbs.

Video

Notes

I love the slightly sweet, complex flavor of Aleppo pepper (and I've linked the one I use in the ingredients above). But if you don't have Aleppo pepper, swap it with sweet paprika and a pinch of cayenne. You could also do a mix of sweet paprika and a pinch of red pepper flakes. Though I do think you should try this recipe at least once with the Aleppo pepper. You'll love it!
If you'd like to prep the poached eggs ahead of time: after they've cooked, submerge them in a bowl of cold water to stop their cooking and retain their ooziness. You can store them in the water in the fridge for up to 2 days. You can then serve them cold, or rewarm them in a bowl of hot water for 20 seconds or so before serving.

Nutrition