The best Turkish Eggs You will Make
Turkish Eggs are incredibly simple to make, using basic pantry staples like eggs, yogurt, butter to create a breakfast that feels straight out of a restaurant.
Ingredients
Herbed Yogurt
- 2 tablespoon Greek yogurt or Labneh
- 1 garlic clove grated
- 1 teaspoon fresh dill roughly torn
Spiced Butter
- 1 tablespoon butter
- a good pinch Aleppo chili
- a good pinch smoked paprika
- a good pinch za'atar seasoning
Poached Eggs
- 1 tablespoon vinegar in a pot of water
- 1-2 fresh eggs poached for 3-4 minutes
Instructions
Make the Yogurt Base
- For the yogurt, simply scoop out Labneh or Greek Yogurt on your serving plate and grate in a garlic. Gently swirl the garlic into the labneh and sprinkle some roughly torn fresh dill.
Poached Eggs
- To poach eggs, let water come a boil in a pot and pour 1 tablespoon of vinegar. Then drop the flame to medium to let the water come to a gentle simmer with only little bubbles around the edges.
- With your spoon, create a vortex in the water and working quickly, drop in your egg gently from the bowl right in the center of the vortex. You can add more than one.
- Allow the eggs to poach in the water for 3-4 mins. They should be soft when you gently prod the yolk. Strain the eggs on a kitchen towel to blot out the excess water. You can also trim the wispy whites around the edges to make the poached eggs perfectly round like the restaurants.
- Carefully place the poached eggs atop the yogurt.
Spiced Butter
- In a saucepan, melt butter along with Aleppo chili, smoked paprika and za'atar, then drizzle it over the Turkish eggs. Add more dill, salt and coarse black pepper and serve with toasted sourdough.