Turkish Poached Eggs with Yogurt
Creamy Greek yogurt swirled with spiced butter and topped with tender poached eggs. This traditional Turkish dish is quick, rich, and comforting—perfect for breakfast or a light meal.
Ingredients
Scale
- 1 cup Greek yogurt (full-fat)
- 2 large eggs
- 1 tablespoon white vinegar
- 2 tablespoons unsalted butter
- 1 teaspoon paprika
- 1/2 teaspoon Aleppo pepper or chili flakes
- 1 small garlic clove, finely grated (optional)
- Salt, to taste
- 1 tablespoon fresh mint or parsley, finely chopped
- 1 teaspoon olive oil (optional)
Instructions
- Fill a medium saucepan with water and bring to a gentle simmer. Add the vinegar.
- In a bowl, stir the Greek yogurt with a pinch of salt. Add garlic if using and set aside to come to room temperature.
- Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water, then slowly slide in one egg at a time.
- While the eggs poach for about 3 minutes, melt the butter in a small pan. Add paprika and Aleppo pepper, then remove from heat.
- Use a slotted spoon to lift the eggs out. Drain on a paper towel.
- Spread yogurt in a shallow dish. Place poached eggs on top.
- Drizzle with spiced butter and sprinkle with herbs. Serve warm with toasted bread.
Notes
- Strain yogurt if it’s too runny for a thicker texture.
- Use the freshest eggs for the best poaching results.
- Add a bit of lemon zest to the yogurt for a fresh twist.
Find it online: https://dishmio.com/turkish-poached-eggs-with-yogurt/