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Final plated Turkish eggs with poached eggs over creamy yogurt and paprika butter on a white plate

Turkish Eggs

Creamy garlicky yogurt topped with soft poached eggs and warm paprika butter. This easy Turkish breakfast is rich, simple, and perfect with toasted bread.
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Prep Time 10 minutes
Cook Time 8 minutes
rest time 0 minutes
Total Time 18 minutes
Servings: 2
Course: Breakfast
Cuisine: turkish
Calories: 230
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • For the yogurt base
  • 1 cup yogurt 245 g, room temperature
  • 1 clove garlic crushed
  • 1 tablespoon chopped chives dill, or parsley
  • Salt to taste
  • Pepper to taste
  • For the paprika butter
  • 2 tablespoons butter 30 g
  • 1/2 teaspoon paprika chili flakes, or Aleppo pepper
  • For the eggs
  • 2 eggs
  • For serving
  • Toasted bread

Equipment

  • Mixing bowl
  • Small saucepan
  • Medium saucepan or skillet
  • Slotted spoon
  • Spoon
  • Serving plate or shallow bowl

Method
 

  1. In a bowl, mix the yogurt, crushed garlic, chopped herbs, salt, and pepper until smooth and well combined.
  2. Spread the yogurt mixture onto a serving plate or shallow bowl.
  3. Add the butter to a small saucepan and melt over low to medium-low heat. Stir in the paprika, chili flakes, or Aleppo pepper and cook briefly until fragrant and the butter turns red-orange. Remove from the heat.
  4. Bring a pan of water to a gentle simmer. Crack the eggs one at a time into small bowls, then carefully slide them into the water.
  5. Poach the eggs for 3 to 4 minutes, or until the whites are set and the yolks are still soft.
  6. Remove the eggs with a slotted spoon and let the excess water drain.
  7. Place the poached eggs over the yogurt base.
  8. Spoon the warm paprika butter over the eggs and serve immediately with toasted bread.

Nutrition

Calories: 230kcalCarbohydrates: 7gProtein: 10gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 6gCholesterol: 215mgSodium: 180mgPotassium: 235mgSugar: 5gVitamin A: 910IUVitamin C: 1mgCalcium: 165mgIron: 1.3mg

Video

Notes

  • Full-fat plain yogurt gives the creamiest base.
  • Greek yogurt can be used for a thicker texture.
  • Dill gives a classic flavor, but chives or parsley work well too.
  • Use fresh eggs for the neatest poached shape.
  • Keep the poaching water at a gentle simmer, not a boil.
  • For more heat, use chili flakes instead of sweet paprika.
  • Serve right away for the best contrast between cool yogurt and warm eggs

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