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Homemade Turkish Eggs (lbr) recipe photo

Turkish Eggs (lbr)

Experience the incredible flavors of Turkish Eggs! Creamy yogurt, perfectly poached eggs, and aromatic spices come together for a delicious dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Turkish
Ingredients Equipment Method Notes

Ingredients
  

For the Yogurt Base:
  • 3/4 cup plain Greek yogurt adds creaminess and tang
  • 1 clove garlic minced
  • Salt to taste
For the Eggs:
  • 2 large eggs the star of the show
  • 1 tablespoon white vinegar helps in poaching the eggs
For the Spiced Oil:
  • 3 tablespoons olive oil adds richness and flavor
  • 2 teaspoons Aleppo pepper flakes for mild heat
  • 1/2 teaspoon smoked paprika adds depth and warmth
  • Fresh dill for garnish

Equipment

  • Small mixing bowl
  • Medium-sized pot
  • Slotted spoon
  • Frying Pan
  • Serving plates

Method
 

Instructions
  1. In a small mixing bowl, combine the Greek yogurt, minced garlic, and a pinch of salt. Mix well until evenly distributed.
  2. Fill a medium-sized pot with water and bring it to a gentle simmer. Add the white vinegar. Crack the eggs into small bowls, then slide them into the simmering water. Poach for about 3-4 minutes, or until the whites are set.
  3. In a frying pan over medium heat, add the olive oil. Once warm, stir in the Aleppo pepper flakes and smoked paprika. Sauté for about 30 seconds.
  4. On a serving plate, spread a layer of the yogurt mixture, place the poached eggs on top, and drizzle with the spiced oil.
  5. Garnish with fresh dill and serve immediately, accompanied by crusty bread.

Notes

  • Store leftover yogurt in an airtight container for up to 3 days.
  • Poached eggs are best enjoyed fresh; reheat in hot water for a few minutes.
  • Customize with your favorite spices for a unique twist.