Easy Turkish Eggs Yogurt Butter

Turkish eggs with garlicky yogurt and spiced butter make for an unforgettable savory breakfast or brunch when you want something comforting and full of flavor. The contrast between silky poached eggs and cooling yogurt finished with a smoky buttery drizzle is something everyone should try. I first tried this after seeing a friend make it for a weekend brunch and instantly knew it would become a regular part of my mornings.

I remember being amazed at how flavorful this dish tasted the first time I cooked it. It is the ultimate proof that simple recipes are often the most impressive to serve.

Ingredients

• Large eggs: Fresh eggs help the whites stay together when poaching so look for recently purchased eggs at the store
• Greek yogurt: Thick yogurt gives a creamy base go for full fat for richness
• Garlic clove: Use fresh for punchy flavor making sure to grate it finely for even mixing
• Lemon juice: Adds brightness to balance the yogurt
• Salt: Just a pinch wakes up all the other flavors
• Unsalted butter: Quality butter is key as it forms the base of the spiced sauce
• Chili flakes: Use Aleppo or regular red pepper flakes for gentle heat
• Garlic powder: Enhances the yogurt and builds a double layer of flavor
• Smoked paprika: This spice brings a smoky backbone look for Spanish or Hungarian versions for best taste
• Toasted bread: A must for scooping up the sauce sourdough or country loaf give the best chew
• Fresh parsley: Adds a burst of color and freshness
• Flaky sea salt: Optional but a lovely touch for finishing

Step-by-Step Instructions

Prepare the Yogurt Base:

In a medium bowl mix together Greek yogurt finely grated garlic fresh lemon juice and a pinch of salt until well combined and smooth The yogurt should be tangy with an obvious hint of garlic but not too sharp Set aside at room temperature while you continue

Poach the Eggs:

Bring a saucepan of water to a gentle simmer then add a pinch of salt Crack each egg into a small bowl or strainer to remove any watery whites which helps create neat poached eggs Gently swirl the water with a spoon to create a whirlpool and carefully slide the egg into the center Poach for around three minutes until the whites are just set and the yolks are still runny Lift out with a slotted spoon and repeat with the next egg

Make the Spiced Butter:

In a small pan melt the butter over medium heat Add the chili flakes and smoked paprika plus the garlic powder Stir and let it bubble for just a minute The butter will turn golden with a deeply fragrant aroma Remove from the heat before the spices burn

Assemble the Dish:

Spread the yogurt mixture in a generous swoosh onto a plate or shallow bowl Place the poached eggs gently on top making sure not to break the yolks Spoon the warm spiced butter all over the eggs making sure to use plenty of the flavorful chili flecks

Serve:

Scatter over chopped parsley and a sprinkle of flaky sea salt if you wish Serve straight away with plenty of toasted bread for dunking The combination is at its absolute best when the eggs and butter are warm against the cool yogurt

Pin

Whenever I make this I especially love the moment when the spiced butter hits the cold yogurt swirling together into a rich orange marbled sauce. My daughter always asks to help with the finishing touches and now insists on being the one to drizzle the butter over the top.

Storage Tips

If you have leftovers keep the yogurt and spiced butter in airtight containers for up to two days in the fridge. Poached eggs are best made fresh but you can poach them ahead and rewarm gently in hot water. Store bread slices in a bag and lightly retoast before serving.

Pin

Ingredient Substitutions

No Greek yogurt Try thick plain yogurt or labneh. Swap smoked paprika with sweet paprika or a dash of cumin for a subtle difference. If out of parsley use dill or chives for a new twist.

Serving Suggestions

Serve this dish for breakfast lunch or even a light dinner. Spoon the spiced butter over roasted vegetables for a vegetarian pairing. Add a side of sliced cucumbers or tomatoes for refreshing crunch.

Cultural Context

This recipe is a take on Turkish Cilbir a beloved brunch dish that dates back to Ottoman times. It is meant to be satisfying yet refreshing perfect for hot or cool mornings and always meant to be shared.

Recipe Questions & Answers

→ What type of yogurt works best?

Full-fat Greek yogurt is ideal for rich, creamy texture and subtle tang, which balances the spiced butter and eggs.

→ How do you get perfectly poached eggs?

Simmer water gently, swirl before adding each egg, and cook for about 2–3 minutes for set whites with soft yolks.

→ Can I substitute another herb for parsley?

Dill or chives both add a fresh lift if you don't have parsley, complementing the creamy and spicy elements.

→ What bread pairs best with this dish?

Rustic sourdough or crusty country loaf toasts well and is sturdy enough to scoop up the yogurt, eggs, and butter.

→ How spicy is the butter topping?

The spiced butter offers gentle heat from chili flakes. Adjust quantities to taste for a milder or bolder profile.