Name: Turkish Eggs with Creamy Yogurt and Spicy Butter Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: 1 cup (240g) whole milk Greek yogurt; 1 Tbsp (15ml) extra virgin olive oil; 1 Tbsp fresh lemon juice (about ½ a small lemon); 1 clove garlic, peeled and grated or minced; 1 Tbsp fresh dill, finely chopped, plus more for garnish; 2 tsp fresh mint, finely chopped; ½ tsp kosher salt; 4 large eggs (recommended 2 per person); 1 Tbsp distilled white vinegar; 3 Tbsp (42g) unsalted butter; 1 tsp Aleppo pepper; Flaky sea salt; Freshly ground black pepper; Pita or crusty bread for serving

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Introduction

Turkish Eggs with Creamy Yogurt & Butter Sauce is a vibrant and comforting dish that combines silky yogurt, perfectly poached eggs, and a fragrant spiced butter sauce. It’s a simple yet elegant breakfast or brunch option that’s sure to impress.

A white speckled bowl filled with a creamy white yogurt base topped with two poached eggs, one egg slightly broken showing a rich yellow runny yolk spilling over; the eggs are drizzled with a warming red-orange chili oil with scattered black spices and chopped green herbs on top; two toasted golden brown bread slices rest on the right edge inside the bowl; a silver spoon is placed on the left side partially dipped into the yogurt and yolk; the bowl sits on a soft brown cloth with a piece of crusty baguette bread on the top left on a white marbled surface; photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240g) whole milk Greek yogurt
1 Tbsp (15ml) extra virgin olive oil
1 Tbsp fresh lemon juice (about ½ a small lemon)
1 clove garlic (peeled and grated or minced)
1 Tbsp fresh dill (finely chopped, plus more for garnish)
2 tsp fresh mint (finely chopped)
½ tsp kosher salt
4 large eggs (recommended 2 per person)
1 Tbsp distilled white vinegar
Pita or crusty bread for serving
Flaky sea salt
Freshly ground black pepper
3 Tbsp (42g) unsalted butter
1 tsp Aleppo pepper

Instructions

Step 1: Make the herbed yogurt. In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, and kosher salt. Whisk well until smooth, then set aside.
Step 2: Poach the eggs. Fill a medium saucepan with at least 3 inches of water and add the white vinegar. Heat over medium until the water reaches a gentle simmer—do not let it boil. Crack each egg into a small ramekin or bowl.
Step 3: Carefully slide each egg into the simmering water one at a time. Poach for about 3 minutes, until the whites are fully set but the yolks remain runny. It’s best to poach two eggs at once to ensure even cooking.
Step 4: Remove the eggs with a slotted spoon and place them on a plate lined with paper towels or a kitchen towel to drain excess moisture. Repeat with remaining eggs. Eggs can also be poached a day ahead if needed.
Step 5: Prepare the butter sauce. In a small pan over medium heat, melt the butter and stir in the Aleppo pepper. Cook until fragrant, about 1 minute, stirring frequently to avoid burning.
Step 6: Assemble the dish. Divide the herbed yogurt between shallow bowls. Top each with two poached eggs, then spoon the spiced butter sauce over the eggs. Garnish with extra dill or mint, and sprinkle each egg with flaky sea salt and freshly ground black pepper.
Step 7: Serve immediately with warm pita or crusty bread for dipping.

Tips & Variations

Use full-fat Greek yogurt for the creamiest texture and richest flavor.
If Aleppo pepper isn’t available, substitute with a mild chili powder or smoked paprika for a different but delicious twist.
For a heartier version, add sautéed spinach or cooked chickpeas beneath the eggs.
Poach eggs gently; bubbling water can break the delicate whites.

Storage

Poached eggs can be prepared in advance and stored in a bowl of cold water in the refrigerator for up to 24 hours. Drain and gently warm them in hot water before serving. The herbed yogurt and butter sauce can be stored separately in airtight containers in the fridge for up to 3 days. Reheat the sauce gently before serving to prevent burning.

How to Serve

Two white speckled bowls each have a base layer of thick white yogurt sauce topped with two white poached eggs. A bright orange-red oil and spice drizzle runs over the eggs and sauce, with small green herb pieces sprinkled on top. Each bowl has three pieces of toasted bread with a golden brown, crunchy texture placed on one side. A silver spoon rests in one bowl, and fresh green mint leaves are scattered on the white marbled surface around the bowls, along with some crumbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred because of its thick, creamy texture that holds up well under the eggs and sauce. Regular yogurt is thinner and may not provide the same richness, but you can strain it using a cheesecloth to thicken it as a substitute.

How do I know when the poached eggs are done?

The whites should be fully set and opaque, while the yolks remain soft and runny. About 3 minutes in gently simmering water usually achieves this. You can gently lift an egg with a slotted spoon to check for firmness.