Turkish Eggs with Garlic Yogurt & Chilli Butter
15 min · Easy
#comfort#high-protein#middle-eastern#quick#vegetarian
Fifteen minutes between you and the best thing on any Istanbul breakfast table: cool garlicky yogurt, a runny poached yolk breaking into it, and nut-brown chilli butter poured over the top. Bring bread — you will want to chase every last streak of red butter around the plate.
Ingredientsfor 4 portions
- 400 g Greek Yogurt
- 2 clove Garlic, finely grated
- 8 large egg Large Eggs
- 4 tbsp Butter
- 1 tsp Smoked Paprika
- 1 tsp Red Pepper Flakes
- 2 tbsp Dill, roughly chopped
- 4 slice Sourdough Bread
- 1 Lemon
Steps
- Grate the garlic straight into the yogurt, season with salt, and leave the bowl somewhere warm while you work — fridge-cold yogurt under a hot egg is the one thing that ruins this dish.
- Toast the sourdough until deeply golden and keep it warm.
- Melt the butter in a small pan over low heat until it foams and smells nutty, 2–3 minutes. Pull it off the heat, stir in the paprika and chilli flakes, and let the residual warmth bloom the spice without scorching it.
- Bring a wide pan of water to a bare simmer — lazy bubbles, not a rolling boil. Swirl the water and slide the eggs in one at a time.
- Poach for 3 minutes for a fully liquid yolk, then lift the eggs out with a slotted spoon and drain them on kitchen paper.
- Spread the garlic yogurt across warm plates, nest the eggs on top and spoon over the chilli butter. Finish with dill and a squeeze of lemon, and serve with the toast.
