Exclusive Turkish Eggs with Garlic Yogurt & Chili Butter
Robin Donovan
Turkish eggs with garlic yogurt and chili butter are what happens when breakfast gets bold. Soft-poached eggs land in a pool of garlicky yogurt, then get hit with hot, smoky butter spiked with Aleppo pepper. It’s rich, tangy, and surprisingly easy to pull together with pantry staples.
Ingredients
- 1 cup Greek yogurt
- 1 small garlic clove minced
- ½ teaspoon salt
- 2 large eggs
- 4 cups water
- 1 tablespoon vinegar white or apple cider
- 2 tablespoons unsalted butter
- ½ teaspoon red pepper flakes Aleppo or regular chili flakes
- ½ teaspoon paprika
- 1 tablespoon fresh dill or parsley chopped
- Warm toasted bread or pita
Instructions
- Prepare the Yogurt: Mix Greek yogurt, minced garlic, and salt in a small bowl. Set aside at room temperature.
- Poach the Eggs: Bring water to a gentle simmer in a saucepan. Add vinegar. Swirl the water and gently slide in each egg. Poach for 3-4 minutes, then remove with a slotted spoon.
- Make the Chili Butter: Melt butter over low heat. Stir in red pepper flakes and paprika, cooking for 30 seconds. Remove from heat.
- Assemble & Serve: Spread yogurt on a plate, place poached eggs on top, drizzle with chili butter, garnish with herbs, and serve with warm bread.
Notes
1. For thicker yogurt, strain it for an hour before using.
2. Aleppo pepper gives a milder, slightly fruity heat.
3. Serve over sautéed spinach or avocado toast for a heartier meal.
4. The yogurt sauce can be made ahead and kept in an airtight container in the refrigerator for up to 1 day.
Nutrition
Calories: 457kcalCarbohydrates: 9gProtein: 32gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 398mgSodium: 1428mgPotassium: 453mgFiber: 1gSugar: 7gVitamin A: 1972IUVitamin C: 0.02mgCalcium: 314mgIron: 2mg
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