Do Share Recipe

I made Turkish Eggs Recipe for the first time on a slow morning when I wanted something comforting but different from my usual breakfast. The combination of creamy garlic yogurt, soft poached eggs, and warm spiced butter completely surprised me. It felt simple yet special, like something you’d order at a café but easily make at home.

After tasting it, I knew this was a recipe I’d come back to often. Now, it’s one of my favorite dishes to prepare when I want big flavor without much effort. You can also enjoy similar flavors in a rich and flavorful Baked Parmesan Garlic Herb Salmon in Foil Recipe, which brings the same comforting feel to dinner.

Ingredients

Here’s everything you need to make Turkish Eggs, along with why each ingredient matters.

1 cup plain Greek or Turkish yogurt – thick yogurt creates a rich base; avoid low-fat or watery yogurt
1 garlic clove, finely grated – fresh garlic blends smoothly and adds depth
½ teaspoon black pepper – balances the creaminess
¼ teaspoon salt, or to taste – enhances all flavors
1 pinch cayenne pepper – optional, for mild heat
2½ tablespoons fresh dill, finely chopped – adds freshness and traditional flavor
4 large eggs – fresh eggs poach better and hold their shape
1 tablespoon white vinegar – helps the egg whites set cleanly
½ stick unsalted butter – creates the rich, silky sauce
1 tablespoon Aleppo chili flakes – gives gentle heat and color
½ teaspoon smoked paprika – adds subtle smokiness
¼ teaspoon ground cumin – brings warmth and earthiness
Optional fresh parsley or chili oil – for garnish and extra flavor

Note: This ingredient quantity makes approximately 2 generous servings.

Variations

Turkish Eggs are easy to customize depending on your preferences.

Dairy-free version: Use thick plant-based yogurt and olive oil instead of butter
Extra spicy: Add red chili powder or chili oil to the butter
Herb swap: Replace dill with mint or parsley for a fresh twist
Lemon flavor: Add a little lemon zest to the yogurt for brightness
Protein boost: Serve with chickpeas or sautéed mushrooms on the side, or pair it with a hearty dish like Mongolian Beef Recipe for a more substantial meal

Cooking Time

Prep Time: 25 minutes
Cooking Time: 10 minutes
Total Time: 35 minutes

Equipment You Need

Mixing bowl – to combine yogurt, garlic, and seasoning
Saucepan – for poaching eggs evenly
Slotted spoon – to lift eggs without breaking them
Small pan – to melt butter and toast spices
Knife and cutting board – for garlic and herbs
Serving plates – wide plates work best for layering

How to Make Turkish Eggs Recipe

This recipe comes together in simple steps, and each layer adds its own magic.

Prepare the Yogurt Base

Start by adding yogurt to a bowl and whisking it with grated garlic, salt, black pepper, cayenne, and fresh dill. I always let the mixture sit at room temperature so the flavors soften and blend. The yogurt should be smooth, creamy, and well seasoned.

Make the Spiced Butter

Melt the butter in a small pan over medium heat until it starts to gently bubble. Add Aleppo chili flakes, smoked paprika, and cumin, stirring briefly. Remove from heat once fragrant — the butter should be warm and infused, not burnt.

Poach the Eggs

Bring a saucepan of water to a gentle simmer and stir in the vinegar. Crack each egg into a small bowl, then carefully slide it into the water. Poach for about 2½ to 3 minutes until the whites are set and the yolks remain soft.

Assemble the Dish

Spread the garlic yogurt onto serving plates, creating a smooth base. Place the poached eggs on top using a slotted spoon. Drizzle generously with spiced butter and finish with parsley, dill, or chili oil if using. Serve immediately while warm.

Additional Tips for Making This Recipe Better

Here are a few things I learned after making this recipe multiple times:

I always use room-temperature yogurt so it doesn’t cool the eggs
Fresh garlic works better than garlic paste for a smoother flavor
Keeping the water at a gentle simmer prevents egg whites from breaking
I drizzle the butter slowly so it spreads evenly
Serving with warm bread makes the dish even more satisfying

How to Serve Turkish Eggs Recipe

Turkish Eggs look best served on a wide plate so all the layers are visible. I like spreading the yogurt first, then placing the eggs gently on top. The spiced butter should be drizzled right before serving so it stays warm and glossy. Garnish with herbs and chili flakes for color. Serve with crusty bread, pita, or toasted sourdough to scoop up the yogurt and egg yolk.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

Calories: ~430 kcal
Protein: ~25 g
Carbohydrates: ~9 g
Fat: ~34 g

Make Ahead and Storage

Storing

The yogurt mixture can be prepared ahead and stored in an airtight container in the refrigerator for up to 2–3 days. Poached eggs are best made fresh, so I recommend preparing them just before serving.

Freezing

I don’t recommend freezing poached eggs, as the texture changes once thawed. However, the spiced butter can be frozen and reheated gently when needed.

Reheating

Bring the yogurt to room temperature before serving. Reheat the butter in a small pan over low heat. If needed, warm poached eggs briefly in hot water for 30–60 seconds.

Why You’ll Love This Recipe

This recipe is special for so many reasons:

It uses simple ingredients but delivers bold, layered flavors
The preparation is easy and doesn’t require advanced cooking skills
It works for breakfast, brunch, or even a light dinner
You can easily adjust the spice level and toppings
It feels comforting yet elegant at the same time

Ben Carraoli