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Turkish Eggs Recipe
Ben Carraoli

Turkish Eggs Recipe

I made Turkish Eggs 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.
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Total Time 35 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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