Turkish Eggs Spiced Yogurt (Printable Version)
Poached eggs on creamy spiced yogurt with Aleppo pepper butter and fresh herbs for a fragrant, flavorful dish.
# Ingredients Required:
→ Dairy & Condiments
01 -
240 g whole milk Greek yogurt
02 -
42 g unsalted butter
03 -
15 ml extra virgin olive oil
04 -
15 ml fresh lemon juice
05 -
15 ml distilled white vinegar
→ Herbs & Spices
06 -
1 clove garlic, grated
07 -
1 tbsp fresh dill, finely chopped, plus extra for garnish
08 -
2 tsp fresh mint, finely chopped
09 -
½ tsp kosher salt
10 -
1 tsp Aleppo pepper
11 -
Flaky sea salt, to taste
12 -
Freshly ground black pepper, to taste
→ Main
13 -
4 large eggs
→ Accompaniments
14 -
Pita or crusty bread
# Guide to Cooking:
01 -
In a large mixing bowl, whisk together Greek yogurt, extra virgin olive oil, fresh lemon juice, grated garlic, chopped dill, chopped mint, and kosher salt until smooth. Set aside.
02 -
Fill a medium saucepan with at least 7 cm of water and add distilled white vinegar. Bring to a gentle simmer over medium heat.
03 -
Crack each egg into a small ramekin and carefully slide it into the simmering water. Poach for approximately 3 minutes until whites are set and yolks remain soft.
04 -
Using a slotted spoon, remove each poached egg from the water and transfer onto paper towels to absorb excess moisture. Repeat with all eggs.
05 -
Melt unsalted butter in a small pan over medium heat, then stir in Aleppo pepper and cook for about 1 minute to infuse flavor.
06 -
Divide the herbed yogurt between serving bowls. Top each with two poached eggs, drizzle generously with Aleppo pepper butter, garnish with additional dill or mint, and season with flaky sea salt and freshly ground black pepper. Serve immediately with pita or crusty bread.
# Extra Suggestions:
01 -
Use fresh herbs for vibrant flavor and add vinegar to the poaching water to help egg whites coagulate faster.