Turkish Eggs Recipe
This easy Turkish Eggs Recipe serves poached eggs over a bed of garlic-infused yogurt with Aleppo pepper butter sauce drizzled over top.
Ingredients
- 1 cup Greek yogurt
- 1-2 finely grated garlic cloves
- 2 tablespoons minced fresh dill
- ¼ cup olive oil
- 6 tablespoons unsalted butter
- 2 teaspoons aleppo pepper
- 1 teaspoon sweet or smoked paprika
- 2 tablespoons white distilled vinegar
- 4 large eggs
- coarse salt and freshly cracked pepper to taste
- optional finely minced fresh mint
- optional toasted bread on the side
Instructions
- In a small bowl mix the yogurt, salt, and pepper. Set it to the side.
- In a separate small bowl, mix the dill and oil, and place them on the side.
- In a medium-sized saucepan, add the butter and heat over low to medium heat until it’s melted. Stir in the Aleppo pepper and paprika, stir, and cook for 1 minute. Turn off the heat and set it to the side.
- Heat a medium to large-sized pot of water over low-medium heat or until it is at a strong simmer and some bubbles break the surface. Pour in the vinegar.
- Crack the eggs into a strainer to drain off the watery, loose egg whites from the firmer egg whites.
- Add the eggs one at a time to the water, keeping them a few inches apart. For over-easy, which I like, cook it for 90 seconds to 2 minutes. Add 30 to 45 seconds more for over medium, then add 2 more minutes for over hard.
- Set them to the side on paper towels to drain any excess water.
- Add the garlicky yogurt to a plate and drizzle on some of the dill oil. Add the eggs, and gently season with salt and pepper. Drizzle on some of the Aleppo pepper sauce and finish with optional fresh mint.
- Serve with optional toasted bread for dipping.
Notes
The time it takes you to poach your eggs depends on how runny you like the yolks. For over-easy poached eggs (firm whites and runny yolks), I like to simmer them in the water for 2:30 to 3 minutes. Over-medium poached eggs will simmer for 4:30 to 5 minutes. For over-hard poached eggs, simmer for up to 8 minutes.
Room-temperature yogurt: Remove the Greek yogurt from the fridge 30 minutes to 1 hour before making the yogurt sauce so it has time to come down to room temperature. Trust me—cold yogurt sauce served with hot eggs is not a tasty combo.
No vortex needed: While stirring a vortex into the simmering water is crucial when poaching one egg, this recipe calls for all four eggs to be cooked at once. Do not use the vortex method in this case, or else the eggs will touch and possibly fuse together.
Only make as much as you plan on eating: I find that Turkish eggs are best when they’re served right away. You could make each element in advance (see the make-ahead instructions below), but they aren’t as good as when they are fresh.
Make-Ahead: Turkish eggs are best served as soon as they’re assembled on the plate. However, you can poach the eggs and make the sauces up to 2 days ahead. Keep each element in a separate container in the fridge until you’re ready to eat.
How to Store: The leftover eggs and sauces can be covered and stored in the refrigerator for 1 to 2 days.
How to Reheat: Reheat the poached eggs in the microwave or add them to hot, simmering water until warm. The Aleppo pepper sauce and dill oil can be gently reheated in a microwave.
Nutrition
Calories: 740kcalCarbohydrates: 6gProtein: 22gFat: 70gSaturated Fat: 28gPolyunsaturated Fat: 6gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 423mgSodium: 200mgPotassium: 344mgFiber: 1gSugar: 4gVitamin A: 2645IUVitamin C: 1mgCalcium: 184mgIron: 2mg