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Turkish Eggs with Garlic Yogurt and Aleppo Butter Recipe

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★★★★★

4.2 from 254 reviews

Turkish Eggs is a delicious and creamy breakfast or brunch dish featuring poached eggs served over a garlicky yogurt spread, topped with a warm, spiced Aleppo pepper butter drizzle. This traditional Turkish recipe combines smooth, tangy yogurt with perfectly poached eggs and a flavorful buttery sauce, making it a comforting and elegant meal.

Ingredients

Scale

Yogurt Base

  • 1 cup Greek Yogurt (plain, full-fat)
  • 2 Garlic Cloves (crushed)
  • 1/4 teaspoon Salt
  • 2 teaspoons Lemon Juice
  • 2 tablespoons Parsley (chopped)

Poached Eggs

  • 4 large Eggs
  • 1 pot Boiled Water (for poaching)

Aleppo Butter Sauce

  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil
  • 1 teaspoon Aleppo Pepper (or more)
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Cumin

Garnish

  • 1 teaspoon Fresh Parsley (chopped)
  • 1 teaspoon Sesame Seeds

Instructions

  1. Prepare the Garlic Yogurt: In a medium bowl, combine plain Greek yogurt, crushed garlic, salt, lemon juice, and freshly chopped parsley. Stir well until all ingredients are fully incorporated. Spread this garlic yogurt mixture in a thin, even layer onto two serving plates. Refrigerate the plates while you poach the eggs.
  2. Poach the Eggs: Bring a large pot of water to a boil, then reduce the heat to maintain a simmer. Crack an egg over a small sieve held on top of a ramekin, allowing some of the loose egg white to pass through and discard, keeping only the firm part of the egg white with the yolk on the sieve. Stir the simmering water with a fork to create a gentle vortex. Slowly slide the egg from the sieve into the center of the vortex. Wait 45 seconds before adding the second egg carefully into the water the same way. Cook the eggs for 3 minutes or until the whites are set but yolks remain soft. Use a slotted spoon to remove the poached eggs and place them on a plate lined with a clean kitchen towel to absorb excess water.
  3. Make the Aleppo Butter Sauce: While eggs are resting, in a small pan over medium heat, melt butter and olive oil. Add Aleppo pepper, paprika, and cumin. Stir gently and cook for about 2 minutes until the butter is fully melted and the mixture is fragrant and warm but not browned.
  4. Assemble and Serve: Remove the plates with garlic yogurt from the refrigerator. Place two poached eggs on top of the yogurt layer on each plate. Drizzle the warm Aleppo butter sauce generously over the eggs. Garnish with additional salt, pepper, fresh parsley, and a sprinkle of sesame seeds as desired. Serve immediately.

Notes

  • Aleppo pepper can be substituted with mild chili flakes if unavailable, though the flavor will differ slightly.
  • When poaching eggs, removing the watery egg white through the sieve helps create a neater appearance and better texture.
  • Use full-fat Greek yogurt for the creamiest texture and best flavor.
  • Serve this dish with crusty bread or pita to scoop up the flavorful yogurt and buttery eggs.
  • The dish can be doubled easily for larger groups by scaling ingredients proportionally.

Keywords: Turkish eggs, poached eggs with yogurt, Aleppo pepper eggs, Turkish breakfast, creamy yogurt eggs, poached eggs recipe

Find it online: https://foodiecara.com/turkish-eggs-with-garlic-yogurt-and-aleppo-butter-recipe/