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Turkish Eggs with Creamy Yogurt

Turkish Eggs with Creamy Yogurt: A Savory Breakfast Delight

Turkish Eggs with Creamy Yogurt is a delicious, elevated breakfast dish that combines poached eggs with herbed yogurt and spiced butter.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Turkish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Herbed Yogurt
  • 1 cup whole milk Greek yogurt Substitute with low-fat yogurt if desired.
  • 2 tablespoons extra virgin olive oil Can be replaced with any neutral oil.
  • 0.5 cup fresh lemon juice Use vinegar or lime juice as an alternative.
  • 1 clove garlic Could substitute with garlic powder if fresh is unavailable.
  • 2 tablespoons fresh dill Substitute with cilantro or parsley if preferred.
  • 2 tablespoons fresh mint Add or omit as desired; can also use basil.
  • pinch kosher salt Use table salt at a reduced amount.
For the Poached Eggs
  • 2 large eggs Central component for poaching; no substitutes.
  • 1 tablespoon distilled white vinegar Helps poach eggs effectively.
  • to taste flaky sea salt Use regular salt sparingly if unavailable.
For the Spiced Butter Sauce
  • 2 tablespoons unsalted butter Use margarine or a plant-based alternative if dairy-free.
  • 1 teaspoon Aleppo pepper Substitute with red pepper flakes or paprika for similar effect.

Equipment

  • mixing bowl
  • pan
  • skillet
  • slotted spoon
  • ramekin

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the Greek yogurt, olive oil, lemon juice, garlic, dill, mint, and kosher salt. Whisk until smooth and creamy. Set aside.
  2. In a medium saucepan, bring water to a gentle simmer and add vinegar. Crack each egg into a ramekin and gently lower into the water. Poach for about 3 minutes.
  3. In a skillet, melt the butter over low heat and stir in the Aleppo pepper. Cook until fragrant.
  4. Divide the herbed yogurt among two bowls. Place poached eggs on top, drizzle with spiced butter, garnish with herbs and flaky salt.
  5. Serve immediately with pita or crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 10gProtein: 20gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 370mgSodium: 600mgPotassium: 300mgSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Use freshest eggs for poaching and keep yogurt and eggs separate if storing leftovers for best texture.

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