Turkish Eggs with Creamy Yogurt & Butter Sauce
This recipe features poached eggs served on a bed of herbed yogurt, topped with a flavorful butter sauce.
Equipment
- Saucepan
- Mixing bowl
Ingredients
For the Herbed Yogurt
- 1 cup whole milk Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice about ½ a small lemon
- 1 clove garlic peeled and grated or minced
- 1 tablespoon fresh dill finely chopped, plus more for garnish
- 2 teaspoon fresh mint finely chopped
- ½ teaspoon kosher salt
For Serving
- 4 large eggs recommended 2 per person
- 1 tablespoon distilled white vinegar
- to taste Pita or crusty bread
- to taste Flaky sea salt
- to taste Freshly ground black pepper
For the Sauce
- 3 tablespoon unsalted butter
- 1 teaspoon Aleppo pepper
Instructions
- In a mixing bowl, combine Greek yogurt, olive oil, lemon juice, garlic, dill, mint, and salt. Mix well and set aside.
- In a saucepan, bring water to a gentle simmer and add vinegar. Crack eggs into the water, poaching them for about 3-4 minutes. Remove with a slotted spoon.
- In a small pan, melt butter and stir in Aleppo pepper. Cook until fragrant.
- To serve, spread the herbed yogurt on plates, top with poached eggs, drizzle with the butter sauce, and garnish with additional dill. Serve with pita or bread, and season with salt and pepper.
Notes
Feel free to adjust the herbs in the yogurt to your taste. You can also use different types of bread for serving.