Turkish Eggs are poached eggs nestled on a bed of garlicky yogurt, topped with warm Aleppo pepper butter and aromatic dill oil. This elegant yet simple dish delivers restaurant-quality results at home in under 15 minutes.
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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.
Best served immediately. Yogurt base may be refrigerated up to 1 day; reheat gently before serving and top with freshly poached eggs.
Crack eggs into a strainer first to drain loose, watery whites, then add them one at a time to simmering water with vinegar. Keep them a few inches apart and cook for 90 seconds to 2 minutes for over-easy.
Yes. Mix the garlicky yogurt up to 1 day ahead and refrigerate. Make the Aleppo pepper butter sauce while the water heats and reheat gently just before serving if needed.
Substitute 1 teaspoon sweet or smoked paprika and ½ teaspoon crushed red pepper flakes for a similar warm, slightly fruity heat.
Cook for 90 seconds to 2 minutes for runny yolks (over-easy), add 30–45 seconds more for firmer yolks (over-medium), or add 2 additional minutes for fully set yolks (over-hard).
Yes, this recipe contains no meat and is naturally vegetarian.
