Description
Creamy Turkish‑style eggs served over garlic yogurt, drizzled with spiced butter and garnished with fresh herbs—perfect for a savory breakfast or brunch.
Ingredients
Units
Scale
- 4 large eggs
- 1 cup plain yogurt (whole‑milk or Greek works best)
- 1 small garlic clove, finely minced
- 1 tbsp unsalted butter
- 1 tsp chili flakes or Aleppo pepper
- 1 tsp paprika (sweet or smoked)
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, chopped, for garnish
- Optional: crusty bread, for serving
Instructions
- Mix yogurt, garlic, and a pinch of salt in a bowl; set aside at room temperature.
- Poach eggs: bring a pot of water with a splash of vinegar to a gentle simmer, form a whirlpool, crack eggs one at a time, and poach for ~3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
- Meanwhile, melt butter in a small skillet over medium‑low heat. Add paprika and chili flakes; cook briefly until fragrant (~30 seconds), then remove from heat.
- Spread garlic yogurt evenly on a serving plate.
- Place poached eggs on the yogurt bed.
- Drizzle the spiced butter and olive oil over the eggs and yogurt.
- Season with salt, pepper, and garnish with fresh herbs.
- Serve immediately with crusty bread to dip.
Notes
- Use fresh eggs for the best poached egg shape.
- Adjust chili flakes for mild to medium heat.
- For extra richness, swirl in a splash of olive oil into the yogurt.
- Serve while eggs are warm so the yolk mingles with yogurt and butter.
- Leftover poached eggs can be kept warm in lightly simmering water for a few minutes before serving.
Nutrition
- Serving Size: 1 serving (2 eggs with yogurt & butter)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 370 mg