Turkish eggs are a simple yet elegant brunch dish featuring poached eggs nestled on a garlicky yogurt base and drizzled with warm Aleppo pepper-spiced butter. The combination of creamy, tangy, and aromatic flavors makes it both restaurant-quality and easy to execute at home.
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Make the garlicky yogurt. In a small bowl, stir together the yogurt, garlic, salt and pepper. Set aside.
Make the spiced butter sauce. Heat a small pan over medium-low heat, and add the butter. Once the butter is melted, add the Aleppo pepper and paprika, and stir for a minute. Turn off the heat.
Prepare the eggs. Crack each egg into a small strainer over a bowl and let the watery egg whites drain, leaving the firmer egg whites around the yolk. After each egg has drained, pour it into a small ramekin.
Make the poached eggs. Heat a medium (and preferably wide) pot of water over medium heat, until simmering. Add the vinegar and stir. Reduce the heat to medium-low, until there's just a few bubbles on the bottom of the pot and gently pour each ramekin with an egg in the water, spaced several inches apart. Cook the eggs for 3 minutes (note: see timing on poached eggs in the notes below). After the eggs have cooked, remove them with a slotted spoon and place then on a paper towel-lined plate.
Make the Turkish eggs. Add the garlicky yogurt to a plate, top with poached eggs, and drizzle the spiced butter sauce on top. Finish with a sprinkle of finely chopped fresh herbs.
The garlicky yogurt and spiced butter can be made 1 day ahead and refrigerated separately; reheat the butter gently before serving. Poach eggs fresh just before plating.
small strainer (for draining egg whites) · small ramekins (for holding eggs before poaching) · medium or wide pot (for poaching)
Prepare the garlicky yogurt and spiced butter sauce up to 1 day ahead. Poach the eggs fresh just before serving for best texture.
Substitute with paprika, red pepper flakes, or a mix of both. Aleppo pepper has a fruity, mild heat; adjust quantities based on your substitute's intensity.
Cook for 3 minutes at a gentle simmer (just a few bubbles at the bottom of the pot). The whites should be set and the yolk still runny.
Yes, but Greek yogurt's thickness works better as a base. Regular yogurt will be thinner; drain it through cheesecloth for 30 minutes first or use less.
Dill, parsley, and mint are traditional. Use one or a combination; chop finely and sprinkle just before serving.
