Name: Turkish Eggs with Garlic Yogurt and Aleppo Butter Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Turkish
Ingredients: 1 cup Greek Yogurt (plain, full-fat); 2 Garlic Cloves (crushed); 1/4 teaspoon Salt; 2 teaspoons Lemon Juice; 2 tablespoons Parsley (chopped); 4 large Eggs; 1 pot Boiled Water (for poaching); 2 tablespoons Butter; 1 tablespoon Olive Oil; 1 teaspoon Aleppo Pepper (or more); 1/2 teaspoon Paprika; 1/4 teaspoon Cumin; 1 teaspoon Fresh Parsley (chopped); 1 teaspoon Sesame Seeds

Jump to Recipe

Picture this: a warm, velvety swirl of garlic-infused yogurt lays the perfect cool, creamy bed for luxuriously soft, gently poached eggs. Then, the moment comes when a rich, fragrant drizzle of glowing Aleppo butter spiced with smoky paprika and cumin cascades over the top, sending your senses on a delightful journey. Every bite offers a delicious contrast—tangy, spicy, creamy, and silky—that feels both comforting and sophisticated. This Turkish Eggs with Garlic Yogurt and Aleppo Butter Recipe is one of those rare dishes that feel like a cozy hug on a plate, ready in under 20 minutes and guaranteed to impress anyone at your table.

Why You’ll Love This Turkish Eggs with Garlic Yogurt and Aleppo Butter Recipe

Quick and Easy: Ready in just 18 minutes, this recipe fits perfectly into busy mornings or last-minute brunch plans without stress.
Simple Ingredients: Made from pantry staples like Greek yogurt, garlic, eggs, and warm spices, it’s incredibly accessible with no complicated shopping needed.
Perfect for Weeknights and Brunches: Elegant yet effortless, it transitions beautifully from a comforting breakfast to a light dinner or impressive brunch fare.
Impressive Presentation: Those vibrant red Aleppo pepper drizzles on snowy white garlic yogurt and soft eggs create a stunning dish that looks as good as it tastes.
Customizable: You can easily adjust spice levels, swap parsley for cilantro, or add more lemon for brightness—making it your own culinary creation.

Why This Turkish Eggs with Garlic Yogurt and Aleppo Butter Recipe Works

This recipe shines because of the perfect balance of flavors and textures. The garlic yogurt offers tangy creaminess sharpened by fresh lemon juice and aromatic parsley, grounding the dish. Poaching the eggs gently in simmering water ensures tender whites wrapping custardy yolks that burst with golden richness. Then, the magic of Aleppo butter, slowly melted with olive oil, Aleppo pepper, cumin, and paprika, lends smoky, slightly sweet warmth that ties every element together beautifully. These precise techniques and thoughtfully chosen ingredients guarantee a harmonious, show-stopping dish.

Large white serving bowl filled with multiple portions of Turkish yogurt eggs (Çılbır), featuring perfectly poached eggs nestled on a bed of creamy, tangy yogurt, generously drizzled with vibrant red paprika-infused melted butter and sprinkled with fresh chopped parsley, whole dish elegantly presented from a 3/4 angle on a white marble countertop with natural lighting, professional food magazine hero shot photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients are simple but essential, each playing a crucial role in building the layers of flavor that make this dish sing.

Greek Yogurt (1 cup): Thick and creamy, it forms the luscious base with a slight tang.
Salt (¼ teaspoon): Enhances every flavor in the dish.
Lemon Juice (2 teaspoons): Adds refreshing brightness to the yogurt.
Garlic Cloves (2, crushed): Infuse the yogurt with pungent, aromatic depth.
Parsley (2 tablespoons, chopped): Brings fresh herbal notes to the dish.
Butter (2 tablespoons): Creates a rich, velvety sauce when melted.
Olive Oil (1 tablespoon): Adds smoothness and carries the spices.
Aleppo Pepper (1 teaspoon): Provides moderate heat with a fruity, smoky flavor.
Cumin (¼ teaspoon): Offers warm earthiness that complements the pepper.
Paprika (½ teaspoon): Contributes subtle smokiness and a vibrant color.
Eggs (4 large): The stars of the dish, poached perfectly to creamy perfection.
Fresh Parsley (1 teaspoon, chopped): For garnish, adding color and a fresh bite.
Sesame Seeds (1 teaspoon): Optional for a nutty crunch topping.

Ingredient Substitutions & Tips

Greek Yogurt: If you prefer a lighter texture, you can use strained plain yogurt or labneh as alternatives.
Aleppo Pepper: If unavailable, substitute with mild crushed red pepper flakes or smoked paprika with a pinch of cayenne.
Butter: Use ghee or a good-quality halal margarine for a dairy-free or richer twist.
Parsley: Cilantro or fresh dill can be used for a different fresh herb note.

👨‍🍳 Pro Tips for Perfect Results

Use fresh eggs: If possible, pick the freshest eggs for poaching—they hold their shape better in water.
Control the simmer: Maintain a gentle simmer, not a rolling boil, to keep eggs tender and avoid breaking.
Creamy yogurt matters: Use full-fat Greek yogurt for the richest, creamiest base.
Prepare Aleppo butter last: Make your seasoned butter fresh and hot just before serving to preserve its vibrant flavor.
Sieve your eggs: Passing eggs through a sieve before poaching removes excess watery whites for tidier poached eggs.

How to Make Turkish Eggs with Garlic Yogurt and Aleppo Butter Recipe

Step 1: Make the Garlic Yogurt

In a medium bowl, whisk together the Greek yogurt, crushed garlic, salt, lemon juice, and chopped parsley until smooth and creamy. Spread this mixture into a thin, even layer on two serving plates. Pop the plates into the fridge to chill while you prepare the eggs.

💡 Pro Tip: Letting the garlic-infused yogurt rest intensifies its flavor and cools perfectly to contrast the warm eggs.

Step 2: Prepare the Poaching Water

Fill a large pot with water and bring it to a boil. Once bubbling, reduce the heat to a gentle simmer—small bubbles should barely break the surface. This gentle heat is key to perfectly poached eggs.

💡 Pro Tip: Add a splash of vinegar to the water if desired; it helps the egg whites set, but it’s optional.

Step 3: Crack and Sieve the Eggs

Crack one egg into a small sieve over a ramekin or bowl, allowing runny whites to fall through while keeping the main portion intact. Repeat for the second egg.

💡 Pro Tip: Sifting the eggs makes poaching a breeze and results in neater, prettier eggs.

Step 4: Poach the Eggs

Stir a fork gently in the simmering water to create a small whirlpool. Gently slide the first egg into the vortex center—this helps the whites wrap around the yolk. After 45 seconds, repeat with the second egg, then cook both for 3 minutes until the whites are set but yolks remain luscious.

💡 Pro Tip: Use a slotted spoon to gently lift each egg and transfer it onto a clean kitchen towel to drain excess water.

Step 5: Make Aleppo Butter

In a small pan over medium heat, melt butter with olive oil. Add Aleppo pepper, paprika, and cumin, stirring frequently until everything is warm and fragrant—about 2 minutes. Be careful not to burn the spices.

💡 Pro Tip: Toast the spices lightly in the butter for a deeper, smoky flavor that elevates the dish.

Step 6: Assemble and Serve

Place two poached eggs on each plate layered with chilled garlic yogurt. Spoon the warm Aleppo butter generously over the eggs, letting the vibrant red oils pool enticingly around the plate. Sprinkle extra salt, pepper, fresh parsley, and optional sesame seeds for an irresistible finish.

💡 Pro Tip: Serve immediately while the eggs are warm and the yogurt remains cool for that perfect blend of temperatures.

Common Mistakes to Avoid

Learn from these common pitfalls:

Boiling rather than simmering: A rolling boil can toughen the egg whites and cause them to break apart.
Skipping the egg sieve: Leaving watery whites attached makes poached eggs messy and less attractive.
Overcooking the eggs: Cook for only 3 minutes to keep yolks runny and luscious.
Burning the Aleppo butter: Melt spices gently to avoid bitter flavors.
Not chilling the yogurt: Serving room temperature yogurt misses the refreshing textural contrast.
Using low-fat yogurt: It makes the base less creamy and rich, reducing the overall luxury of the dish.

Delicious Variations to Try

Once you’ve mastered this Turkish Eggs with Garlic Yogurt and Aleppo Butter Recipe, consider these halal-friendly twists to keep your brunch exciting:

Spiced Tomato Aleppo Butter

Add a spoonful of tomato paste to the butter mixture for a tangy, rich depth that complements the creaminess perfectly.

Harissa Kick

For a bolder spice profile, stir a teaspoon of mild harissa paste into the Aleppo butter before drizzling.

Za’atar Sprinkle

Top the dish with a pinch of za’atar and a drizzle of olive oil for a herby, nutty lift that brightens every bite.

Fresh Dill and Lemon Zest

Mince fresh dill into the yogurt, and add a little lemon zest for a zesty, fragrant twist on the traditional garlic yogurt base.

Add Toasted Pine Nuts

Sprinkle crunchy toasted pine nuts over the finished dish for an irresistible texture contrast and nutty flavor.

How to Serve Turkish Eggs with Garlic Yogurt and Aleppo Butter Recipe

Single white plate featuring two perfectly poached eggs nestled on a velvety bed of creamy yogurt, generously swirled with vibrant red chili-infused oil and sprinkled with finely chopped fresh parsley, the eggs’ delicate texture visible with one revealing a rich, slowly flowing yolk, close-up angled shot highlighting the contrast between the smooth yogurt and the bright, spicy oil, set on a white marble surface under natural light, styled as a ready-to-eat serving from a food blog, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped parsley or cilantro, a sprinkle of sesame seeds, and a pinch of additional Aleppo pepper or smoked paprika bring vibrant color and flavor layers.

Side Dishes

Serve with warm, crusty bread or pita for dipping into the luscious yogurt and runny yolks. A light side salad of cucumber, tomato, and mint complements the rich dish beautifully.

Creative Ways to Present

Arrange the eggs on rustic wooden boards or shallow colorful bowls for a cozy, inviting feel. Add small bowls of extra Aleppo butter and lemon wedges on the side for guests to customize their plates.

Make Ahead and Storage

Storing Leftovers

Store the garlic yogurt and Aleppo butter separately in airtight containers in the refrigerator for up to 3 days. Eggs are best eaten fresh but can be kept refrigerated for 1 day.

Freezing

This dish is best enjoyed fresh. Freezing is not recommended for poached eggs but you can freeze prepared Aleppo butter for up to one month.

Reheating

Gently warm Aleppo butter on low heat before serving. Reheat yogurt only to room temperature if desired; never microwave. Poached eggs do not reheat well, so prepare fresh if possible.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt’s thickness is key to supporting the eggs, but you can strain regular yogurt through cheesecloth to thicken it before using.

What is Aleppo pepper?

Aleppo pepper is a mildly spicy, fruity red pepper from the Middle East, prized for its unique smoky flavor and moderate heat level.

Can I make this recipe vegan?

This classic recipe relies on eggs and dairy for richness and texture, so a vegan adaptation would require significant changes and would not replicate the same taste or texture.

Is it okay to use olive oil instead of butter?

You can use olive oil alone for a lighter sauce, but the butter adds a richness that pairs beautifully with the spices.

How do I know when the eggs are perfectly poached?

The whites should be fully set but tender, and the yolks still soft and slightly runny when gently touched.

Can I prepare the garlic yogurt ahead of time?

Yes, making the garlic yogurt a few hours ahead allows the flavors to meld even more beautifully.

What can I use if I don’t have a sieve to prepare the eggs?

You can crack eggs gently into a small bowl and slide them carefully into the water, but the sieve helps remove excess watery whites for a neater poach.

Is this recipe halal?

Yes! All ingredients and methods used in this Turkish Eggs with Garlic Yogurt and Aleppo Butter Recipe are fully halal-compliant, perfect for your dietary needs.

Final Thoughts

There is something truly magical about this Turkish Eggs with Garlic Yogurt and Aleppo Butter Recipe. It brings together simple ingredients with bold, soulful flavors and textures that create a harmonious, unforgettable dish. Whether you’re treating yourself to a quiet morning or impressing brunch guests, this recipe delivers on all fronts: beauty, flavor, and ease. I hope it becomes a favorite in your kitchen as it has in mine.

Have you tried this Turkish Eggs with Garlic Yogurt and Aleppo Butter Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍳