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Turkish Eggs

Turkish Eggs : Poached Eggs with Yoghurt and Chilli Oil

Course Breakfast, brunch


  • 200 g Greek yoghurt
  • 1 garlic clove peeled and minced
  • 1 tsp sea salt flakes
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 tsp paprika
  • 2 large eggs fridge-cold
  • 2 tsp lemon juice


  • Prepare a double boiler with a large pan with water boiling in it, topped with a smaller bowl on top which doesn't touch the water. In the smaller bowl add yoghurt, garlic and salt. Stir it till the temperature reduces to room temperature and the texture looks lighter. Turn off the heat, cover with a lid and set aside.
  • In a small pan melt the butter, add olive oil and paprika. Turn off the heat and set aside for the flavours to blend.
  • Now it is time to poach eggs, there are many ways to do it and one day I will may be do a post on how to poach eggs. But the simplest way I find is to boil water, add juice of a lemon to it. Then break the egg in a large spoon (like the one we use for stirring curries) and dip the spoon in boiling water. Hold the eggs in water for 4-6 minutes depending on how set you want your yellow. Take this out on a slotted spoon to drain water before serving.
  • To serve, Divide the warm yogurt between two shallow bowls. Top each with a poached egg, pour the chilli oil over and top with some microgreens or herbs like dill leaves. Serve with toasted sourdough though we just like it as is.
Tried this recipe?Let us know how it was!