Description
Turkish Eggs with Creamy Yogurt & Butter Sauce is a traditional Turkish breakfast dish featuring perfectly poached eggs nestled on a bed of herbed yogurt and topped with a warm, spiced butter sauce. The dish combines silky Greek yogurt infused with fresh herbs and garlic, tender poached eggs, and a buttery Aleppo pepper sauce, served alongside crusty bread for a comforting and flavorful meal.
Ingredients
Scale
For the 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
For the Eggs
- 4 large eggs (recommended 2 per person)
- 1 Tbsp distilled white vinegar
For the Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
For Serving
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Prepare the Herbed Yogurt: In a bowl, combine the Greek yogurt, extra virgin olive oil, fresh lemon juice, grated garlic, chopped dill, chopped mint, and kosher salt. Mix well until all ingredients are thoroughly incorporated and the mixture is smooth. Set aside to allow flavors to meld.
- Poach the Eggs: Fill a wide pan with water and bring it to a gentle simmer over medium heat. Add the distilled white vinegar to the water (this helps the egg whites to coagulate quickly). Crack each egg into a small bowl or ramekin. Using a spoon, create a gentle whirlpool in the simmering water and carefully slide an egg into the center. Repeat with remaining eggs. Poach eggs for about 3-4 minutes until whites are set but yolks remain runny. Use a slotted spoon to remove eggs and drain on paper towels.
- Make the Butter Sauce: In a small skillet over medium heat, melt the unsalted butter until it foams and begins to turn lightly golden, releasing a nutty aroma. Remove from heat and stir in the Aleppo pepper gently to combine, allowing flavors to infuse.
- Assemble the Dish: Spread the herbed yogurt generously across serving plates. Place two poached eggs on top of the yogurt on each plate. Drizzle with the warm butter sauce evenly over the eggs and yogurt.
- Season and Garnish: Sprinkle flaky sea salt and freshly ground black pepper over the dish to taste. Garnish with additional chopped fresh dill for a bright, fresh finish.
- Serve: Accompany with warm pita or crusty bread for dipping into the creamy yogurt and buttery sauce. Enjoy immediately while warm.
Notes
- Use fresh, high-quality eggs for best poaching results.
- Adding vinegar to the poaching water helps the egg whites to stay intact.
- The Aleppo pepper adds mild heat and a fruity flavor; you can substitute with crushed red pepper flakes if unavailable.
- This dish is best served immediately to enjoy the contrast of warm eggs and butter sauce with cool yogurt.
- Leftover herbed yogurt can be refrigerated and used within 2 days.
Keywords: Turkish eggs, poached eggs, herbed yogurt, creamy yogurt sauce, Aleppo pepper, Turkish breakfast, healthy breakfast, easy brunch recipe