Turkish Eggs with Creamy Yogurt and Spicy Butter Sauce Recipe
Turkish Eggs with Creamy Yogurt & Butter Sauce is a delightful breakfast or brunch dish featuring perfectly poached eggs served on a bed of herbed Greek yogurt, topped with a fragrant Aleppo pepper-infused butter sauce. This savory combination of tangy yogurt, fresh herbs, soft egg yolks, and warming spices offers a rich and satisfying flavor experience. Served with pita or crusty bread, this traditional recipe is easy to prepare and brings a taste of Turkish cuisine to your table.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
Herbed Yogurt
- 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
Eggs
- 4 large eggs (recommended 2 per person)
- 1 Tbsp distilled white vinegar
Sauce and Garnishes
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
- Flaky sea salt
- Freshly ground black pepper
- Pita or crusty bread for serving
Instructions
- Make the herbed yogurt: In a large mixing bowl, combine the Greek yogurt, extra virgin olive oil, fresh lemon juice, grated garlic, chopped dill, mint, and kosher salt. Whisk everything together thoroughly until smooth and well blended, then set aside to allow flavors to meld while you prepare the eggs.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add the distilled white vinegar. Place over medium heat and bring the water to a gentle simmer, avoiding boiling. Crack each egg into a small ramekin or bowl. Carefully slide the eggs one at a time into the simmering water, poaching two eggs at once for even cooking. Cook for about 3 minutes until the egg whites are fully set but the yolks remain runny.
- Drain the eggs: Using a slotted spoon, gently lift the poached eggs from the water and transfer them to a plate lined with paper towels or a kitchen towel to absorb excess moisture. Repeat the process with the remaining eggs. The poached eggs can be prepared up to a day in advance if desired.
- Make the butter sauce: In a small pan over medium heat, melt the unsalted butter and add the Aleppo pepper. Cook the mixture, stirring frequently, until it becomes fragrant—about 1 minute. Be careful not to burn the butter.
- Assemble and serve: Spoon the herbed yogurt evenly into shallow serving bowls. Top each bowl with two poached eggs. Drizzle the Aleppo pepper butter sauce generously over the eggs. Garnish with additional fresh dill or mint, and sprinkle flaky sea salt and freshly ground black pepper to taste. Serve immediately with warm pita or crusty bread on the side for dipping.
Notes
- Poached eggs can be made a day in advance and refrigerated; warm gently before serving.
- Adjust the amount of Aleppo pepper according to your spice tolerance; it provides a mild heat and smoky flavor.
- Use fresh herbs for the best flavor impact.
- Serve immediately for the best texture of the poached eggs and warm sauce.
- This dish pairs wonderfully with fresh, crusty bread or pita to soak up the creamy yogurt and butter sauce.
Keywords: Turkish eggs, poached eggs, yogurt sauce, Aleppo pepper, Turkish breakfast, herbed yogurt, butter sauce, healthy breakfast
