Turkish eggs
A comforting and elegant dish featuring creamy warm yogurt, perfectly poached eggs, and a rich Aleppo pepper butter. Ideal for a luxurious brunch or light dinner.
Updated : 27 June, 2025
Easy
About 20 min.
Ingredients
200 grams
Greek yogurt
1
Garlic
1 teaspoon
Salt
2 tablespoon
Butter
1
Chili pepper
2
Eggs
2 teaspoon
Lemon
1 stem
Dill
1 slice
Dark bread
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Pour water into a saucepan to a depth of 4cm and bring it to a boil. Place the yogurt in a heatproof bowl that fits snugly over the saucepan without touching the water.
Step 2
Stir in the garlic and salt, then set the bowl over the pan. Gently stir until the yogurt is warmed to body temperature and has the texture of lightly whipped double cream. Turn off the heat but keep the bowl in place to retain warmth.
Step 3
In a separate small saucepan, melt the butter gently until it starts to brown and smell nutty. Remove from heat, stir in the oil, followed by the Aleppo pepper, and set aside.
Step 4
In another wide, lidded saucepan, add water to a 4cm depth and place over medium heat. Line a large plate with kitchen paper for draining the eggs.
Step 5
To prepare the eggs, crack one into a fine mesh strainer over a bowl to remove the watery part of the white. Swirl gently, then transfer the egg to a small cup or ramekin and drizzle 1 teaspoon of lemon juice over the white. Repeat with the second egg.
Step 6
When the poaching water reaches a gentle simmer, carefully slide in the eggs, placing one on each side of the pan. Reduce the heat so the water is still, and poach for 3-4 minutes until the whites are set and the yolks remain runny. Remove with a slotted spoon and drain on the lined plate.
Step 7
Spoon the warm yogurt into two shallow bowls, top each with a poached egg, and drizzle with the spiced butter. Finish with chopped dill and serve with toasted bread.