Go Back
–+ servings

Turkish Eggs with Yoghurt and Chilli Butter

A delightful Turkish dish featuring poached eggs served over creamy yogurt and topped with a fragrant chili butter sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine Turkish
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the Poached Eggs

  • 4 large eggs Fresh eggs work best for poaching.
  • 1 tablespoon white vinegar Helps the eggs hold their shape while poaching.
  • Water for poaching Enough to fill a saucepan about 3 inches deep.

For the Yogurt Base

  • 2 cups Greek yogurt Use plain, full-fat yogurt for creaminess.
  • 1 clove garlic Minced or finely grated.
  • 1 tablespoon lemon juice Freshly squeezed for brightness.

For the Chilli Butter

  • 4 tablespoons unsalted butter Use high-quality butter for best flavor.
  • 1 teaspoon red pepper flakes Adjust based on spice preference.
  • 1 teaspoon smoked paprika Adds depth and smokiness.

For Garnish

  • 2 tablespoons fresh dill Chopped, for freshness.
  • 2 tablespoons extra virgin olive oil Optional, for drizzling.

Instructions
 

Prepare the Yogurt Base

  • In a mixing bowl, combine the Greek yogurt, minced garlic, lemon juice, and salt. Mix well until smooth and creamy. Set aside to allow the flavors to meld.

Make the Chilli Butter

  • In a skillet over medium heat, melt the butter. Once melted, add the red pepper flakes and smoked paprika. Stir continuously for about 2-3 minutes until the spices are fragrant and the butter is slightly browned. Remove from heat and season with salt to taste.

Poach the Eggs

  • Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water.
  • Crack each egg into a small bowl. Carefully slide each egg into the simmering water, one at a time. Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer them firmer.
  • Using a slotted spoon, gently remove the poached eggs from the water and let them drain on a paper towel.

Assemble the Dish

  • Spread a generous layer of the yogurt mixture on a serving dish.
  • Place the poached eggs on top of the yogurt.
  • Drizzle the warm chili butter over the eggs, ensuring to include some of the spices.
  • Garnish with chopped dill and an optional drizzle of extra virgin olive oil.

Notes

Serve immediately for the best experience. This dish pairs wonderfully with crusty bread for dipping.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 20gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 370mgSodium: 300mgPotassium: 400mgSugar: 5gVitamin A: 800IUVitamin C: 2mgCalcium: 150mgIron: 1mg
Keyword Chilli Butter, Eggs, Yoghurt
Tried this recipe?Let us know how it was!