Turkish Eggs

Turkish eggs

This might be one of my favorite breakfasts to eat myself. It always is a crowd pleaser as well so if you are looking to settle in on Sunday and impress a few friends, this quick and easy recipe will set you up for success.

Turkish Eggs

Prep Time 15 minutes
Cook Time 20 minutes
Servings 2 People


  • 4 Fresh Whole Eggs
  • 2 Cups Greek Yogurt
  • 1 Clove Garlic
  • 6 tbsp Unsalted Butter
  • 1 tsp Aleppo pepper plakes
  • ½ tsp Scotch bonnet powder
  • ½ cup Fresh dill
  • ½ cup Fresh parsley
  • Salt and pepper to taste


  • I always like to warm my dishes I will be serving in to keep the dish as warm as possible when serving. Place 2 bowls in the oven and set to 200 degrees. A warm bowl for this dish is essential.
  • In a medium saucepan bring at least 2 inches of water to a simmer.
  • While your water is coming to a simmer, make a garlic paste by crushing a clove of fresh garlic onto your cutting board. Next pour kosher salt on the garlic and take your chefs knife at a 22 degree angle over the garlic pressing with your fingers on the flat end of the blade and smear the garlic back and forth until a paste forms. The salt is abrasive and will break down the garlic into a paste.
  • Scoop the paste and put into a bowl with the greek yogurt, add a heavy pinch of both fresh herbs into the yogurt. Add a pinch of salt, stir thoroughly and place this bowl over a pot of your gently simmering water. This will warm the yogurt and help infuse the garlic and herbs without cooking the yogurt.
  • Now we poach the eggs. There are so many ways to do this and everyone has a method that works for them. Here is my favorite:
  • Get 4 poach pods which are silicon cups that take the error out of poaching eggs. You will want to use the freshest eggs possible for the best effect. Use a sauce pan big enough to hold the four pods in without the bottom of the pod hitting the bottom of the pan (you want your pods to float). Fill your saucepan with 2 inches of water, or enough that the pods are floating. Bring to a low simmer. Crack 1 egg in each pod and place all four pods in the water. Cover with a lid and set a timer for 6 mins for a very runny yolk, 9 mins for almost firm. I lean towards the 7 min mark.
  • While the eggs are poaching, heat a small pan over medium heat and add the butter. Once butter is melted add the aleppo pepper and scotch bonnet powders. The butter will start to foam. Give a swirl, pull off the heat and set aside.
  • Once the eggs are done, pull your egg pods out and set up each component of the dish on your counter as follows:
  • Divide the yogurt between each bowl in the center. Next scoop your poached eggs out of the pods and two per dish on top of the yogurt.
  • Spoon the butter around the edge of the yogurt and a bit over the eggs as well. Make sure to scoop butter from bottom of the pan ensuring you get the crispy bits of cooked aleppo pepper. The scotch bonnet in powder form will already be infused throughout.
  • Sprinkle with the remaining fresh herbs and serve.
  • If your eating carbs now is the time! Enjoy with a slice of fresh sourdough or baguette.

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