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Description
Perfectly poached eggs layered over velvety garlic yogurt, topped with a luscious Aleppo pepper butter sauce that brings heat, richness, and unforgettable flavor in every bite.
Ingredients
- Greek yogurt, 1 cup
- Finely grated garlic cloves, 1-2
- Fresh dill, minced, 2 tablespoons
- Olive oil, ¼ cup
- Unsalted butter, 6 tablespoons
- Aleppo pepper, 2 teaspoons
- Sweet or smoked paprika, 1 teaspoon
- White distilled vinegar, 2 tablespoons
- Large eggs, 4
- Coarse salt and freshly cracked pepper, to taste
- Optional: finely minced fresh mint
- Optional: toasted bread on the side
Instructions
- Combine the yogurt with salt and pepper in a small bowl, then set aside.
- In another small bowl, blend the dill with the olive oil and set aside.
- Melt the butter in a medium saucepan over low to medium heat. Once melted, mix in the Aleppo pepper and paprika, cooking for 1 minute before removing from heat.
- Bring a medium to large pot of water to a strong simmer over low-medium heat, then stir in the vinegar.
- Place the eggs in a strainer to eliminate the loose, watery egg whites.
- Gently add the eggs to the simmering water, ensuring they are spaced a few inches apart. For over-easy eggs, cook for 90 seconds to 2 minutes. For over medium, add an additional 30 to 45 seconds, and for over hard, cook for 2 more minutes.
- Transfer the poached eggs to paper towels to absorb any excess water.
- Spread the garlicky yogurt on a plate, drizzle with the dill oil, and place the eggs on top. Season gently with salt and pepper, then drizzle with the Aleppo pepper sauce and optionally garnish with fresh mint.
- Serve with toasted bread on the side for dipping if desired.
Notes
For a smooth and creamy base, whisk the Greek yogurt until it’s fluffy before adding it to your dish.
Store any leftover Turkish Eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently over a low flame before serving.
If Aleppo pepper is unavailable, substitute with a mix of smoked paprika and cayenne pepper for a similar kick.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: Turkish
Nutrition
- Serving Size: 2
- Calories: 740 kcal
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 70 g
- Saturated Fat: 28 g
- Unsaturated Fat: 38 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 423 mg
