Experience the delightful flavours of Turkey with this Best Turkish Eggs Recipe, a perfect combination of creamy yogurt, spicy chilli butter, and perfectly poached eggs. This dish is a luxurious yet simple breakfast or brunch option that will transport your taste buds straight to the streets of Istanbul. Serve with toasted sourdough for an irresistible meal that’s sure to impress.
Looking for other egg recipes? You'll love these Korean Marinated Eggs or my Panko Poached Eggs.
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Why you need to make the Best Turkish Eggs Recipe
Rich in Flavour: The combination of creamy yogurt, aromatic garlic, zesty lemon, and spicy chilli butter creates a rich and complex flavour profile that is both satisfying and memorable. Each bite offers a perfect balance of tangy, spicy, and savoury notes.
Nutritious and Filling: This dish is packed with protein from the eggs and yogurt, making it a nutritious and filling meal. It provides a great start to the day or a hearty brunch option that will keep you energised and satisfied.
Easy and Quick to Prepare: Despite its gourmet appearance, this recipe is straightforward and quick to prepare. With simple steps and readily available ingredients, you can create a restaurant-quality dish in your own kitchen.
Ingredients
- Plain Yogurt or Greek Yogurt: Adds creaminess and tanginess, and is a good source of protein and probiotics.
- Garlic Clove: Enhances flavour with its aromatic and pungent taste, and offers numerous health benefits including immune support.
- Lemon: Provides a zesty freshness that brightens the dish, and is rich in vitamin C.
- Sea Salt Flakes: Enhances the flavours of the dish with a subtle salty taste.
- Salted Butter: Adds richness and creaminess, and helps to carry the spices in the chilli butter.
- Chilli Powder and Chilli Flakes: Infuse the dish with a spicy kick, adding depth and warmth.
- Fennel Seeds (Optional): Introduce a subtle anise-like flavour that complements the spicy and tangy elements.
- Eggs: The star of the dish, providing a creamy yolk and essential protein.
- Dill Leaves: Add a fresh, herby note that balances the richness of the yogurt and butter.
- Vinegar or Lemon Juice: Helps to poach the eggs by coagulating the egg whites quickly.
- Sourdough Toast: Serves as the perfect crunchy base to scoop up the creamy, spicy eggs.
See recipe card for quantities.
Instructions
- Step 1: Combine all of the yogurt ingredients.
- Step 2: Melt the butter with the chilli and fennel seeds.
- Step 3: Poach the eggs.
- Step 4: Assemble the dish and enjoy!
Hint: Ensure the water is at a gentle simmer, not a rolling boil, to keep the egg whites from becoming too frizzy. Adding a dash of vinegar or lemon juice helps to set the whites quickly.
Substitutions
Labneh: Use instead of yogurt for a thicker, creamier texture.
Paprika: Substitute for chilli powder if you prefer a milder spice level.
Wholegrain Bread: Use in place of sourdough for a different texture and flavour.
Storage
Store any leftover yogurt mixture and chilli butter in separate airtight containers in the refrigerator for up to 2 days. Reheat the chilli butter gently in a saucepan before using. It’s best to poach the eggs fresh as needed. Toasted sourdough can be stored at room temperature and reheated briefly in a toaster or oven.
Top tip
Taste the yogurt mixture before serving and adjust the salt, lemon, and garlic to your preference to ensure a well-balanced base for the eggs.
FAQ
Can I use a different type of yogurt?
- Yes, you can use any type of plain yogurt, but Greek yogurt is preferred for its thicker, creamier texture.
Is there a non-dairy alternative for the butter?
- You can use olive oil or a plant-based butter alternative to make the chilli butter.
Can I make this dish ahead of time?
- You can prepare the yogurt mixture and chilli butter ahead of time. Poach the eggs fresh before serving for the best texture.
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Best Turkish Eggs Recipe
Ingredients
For the yogurt
- 1 cup plain yogurt or greek yogurt
- 1 garlic clove minced
- ½ lemon zest and juice
- ½ teaspoon sea salt flakes
For the butter
- 50 g salted butter
- 1 teaspoon chilli powder
- ½ teaspoon chilli flakes
- ½ teaspoon fennel seeds (optional)
For the rest
- 4 eggs
- dill leaves
- vinegar or lemon for poaching eggs
- 4 slices sourdough toast toasted
Instructions
- Begin by whisking all of the yogurt ingredients in a bowl and leaving aside.
- In a small saucepan, add the butter, chilli powder, chilli flakes and fennel seeds and melt then simmer over low heat for 5 minutes.
- Bring a pot of water to a low simmer with a tablespoon or two of vinegar or the juice of a lemon and poach the eggs for 3 - 4 minutes.
- Spread the yogurt over the bottom of two wide bowls, place the eggs on top then drizzle with the chilli butter and top off with the dill. Scoop up with toasted sourdough and enjoy!
Notes
- Perfect Poached Eggs: Ensure the water is at a gentle simmer, not a rolling boil, to keep the egg whites from becoming too frizzy. Adding a dash of vinegar or lemon juice helps to set the whites quickly.
- Balancing Flavours: Taste the yogurt mixture before serving and adjust the salt, lemon, and garlic to your preference to ensure a well-balanced base for the eggs.
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