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Turkish Eggs with Creamy Yogurt

Savory Turkish Eggs with Creamy Yogurt for a Cozy Brunch

Turkish Eggs with Creamy Yogurt combines poached eggs and garlicky herbed yogurt, topped with a spiced butter drizzle for a satisfying breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Turkish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Herbed Yogurt
  • 1 cup Whole Milk Greek Yogurt Substitute with regular Greek yogurt or labneh.
  • 2 tablespoons Extra Virgin Olive Oil Avocado oil can be an alternative.
  • 1 tablespoon Fresh Lemon Juice A dash of vinegar can be used.
  • 1 clove Garlic Roasted garlic can provide a milder taste.
  • 2 tablespoons Fresh Dill Parsley or a mix of herbs can substitute.
  • 1 tablespoon Fresh Mint Basil can be used for a different flavor.
  • 1 teaspoon Kosher Salt Sea salt can be used as a substitute.
For the Poached Eggs
  • 4 Large Eggs Medium eggs or egg whites can serve as alternatives.
  • 1 tablespoon Distilled White Vinegar Can be omitted if necessary.
For Serving
  • 2 pieces Pita or Crusty Bread Use any preferred dip-worthy bread.
  • to taste Flaky Sea Salt Regular salt can be used but won't provide the same crunch.
For the Spiced Butter Sauce
  • 4 tablespoons Unsalted Butter Ghee can be used for a dairy-free option.
  • 1 teaspoon Aleppo Pepper Crushed red pepper flakes or paprika can substitute.

Equipment

  • Saucepan
  • Medium Bowl
  • Whisk
  • Slotted spoon

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine whole milk Greek yogurt, extra virgin olive oil, fresh lemon juice, minced garlic, chopped dill, and kosher salt. Whisk together until smooth and creamy.
  2. Fill a saucepan with about 3 inches of water and add distilled white vinegar. Bring to a gentle simmer. Crack each egg into ramekins and carefully slip them into the water. Poach for about 3 minutes.
  3. In a small pan, melt unsalted butter over low heat, stirring in Aleppo pepper. Cook for an additional minute, then remove from heat.
  4. Spread a layer of herbed yogurt onto plates. Place two poached eggs on each serving and drizzle with spiced butter sauce. Serve with warm pita or crusty bread.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 20gProtein: 15gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 370mgSodium: 500mgPotassium: 350mgFiber: 2gSugar: 4gVitamin A: 1000IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, keep yogurt separate from eggs. Yogurt can be made a day in advance for convenience.

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