5.0 from 6 votes
Turkish Eggs
Turkish eggs are the perfect brunch idea—a garlicky yogurt base topped with a poached egg, a spiced butter sauce, and fresh herbs. Watch the video below to see how I make this in my kitchen!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 200 kcal
Course:
Breakfast
Cuisine:
Middle Eastern
Ingredients
- 1 cup Greek yogurt
- 1 finely grated garlic clove
- Kosher salt and ground black pepper to taste
- 4 large eggs
- 1 tablespoon white vinegar or apple cider vinegar
- 4 tablespoons unsalted butter
- 2 teaspoons Aleppo pepper
- 1 teaspoon paprika
- chopped fresh herbs for garnish (dill, parsley, mint, etc)
Instructions
- Make the garlicky yogurt. In a small bowl, stir together the yogurt, garlic, salt and pepper. Set aside.
- Make the spiced butter sauce. Heat a small pan over medium-low heat, and add the butter. Once the butter is melted, add the Aleppo pepper and paprika, and stir for a minute. Turn off the heat.
- Prepare the eggs. Crack each egg into a small strainer over a bowl and let the watery egg whites drain, leaving the firmer egg whites around the yolk. After each egg has drained, pour it into a small ramekin.
- Make the poached eggs. Heat a medium (and preferably wide) pot of water over medium heat, until simmering. Add the vinegar and stir. Reduce the heat to medium-low, until there's just a few bubbles on the bottom of the pot and gently pour each ramekin with an egg in the water, spaced several inches apart. Cook the eggs for 3 minutes (note: see timing on poached eggs in the notes below). After the eggs have cooked, remove them with a slotted spoon and place then on a paper towel-lined plate.
- Make the Turkish eggs. Add the garlicky yogurt to a plate, top with poached eggs, and drizzle the spiced butter sauce on top. Finish with a sprinkle of finely chopped fresh herbs.
Cup of Yum
Notes
- I love the slightly sweet, complex flavor of Aleppo pepper (and I've linked the one I use in the ingredients above). But if you don't have Aleppo pepper, swap it with sweet paprika and a pinch of cayenne. You could also do a mix of sweet paprika and a pinch of red pepper flakes. Though I do think you should try this recipe at least once with the Aleppo pepper. You'll love it!
- If you'd like to prep the poached eggs ahead of time: after they've cooked, submerge them in a bowl of cold water to stop their cooking and retain their ooziness. You can store them in the water in the fridge for up to 2 days. You can then serve them cold, or rewarm them in a bowl of hot water for 20 seconds or so before serving.
Nutrition Information
Calories
200kcal
(10%)
Carbohydrates
3g
(1%)
Protein
11g
(22%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
196mg
(65%)
Sodium
99mg
(4%)
Potassium
169mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1132IU
(23%)
Vitamin C
0.2mg
(0%)
Calcium
90mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 200
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 196mg | 65% |
| Sodium | 99mg | 4% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1132IU | 23% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.