These super-easy Turkish eggs come together in under 10 minutes and are perfect for an impressive brunch or a quick lunch. Thick, garlicky yogurt is topped with gently poached eggs and finished with a drizzle of chilli oil for a bright, spicy touch.
Eggs with yogurt may sound unusual, but the contrast of silky yogurt and runny yolk is truly delicious. The modern cafe version popularised by chef Peter Gordon is based on the Turkish classic Çılbır: poached eggs resting on thick yogurt, traditionally finished with spiced butter and Aleppo pepper. This simplified recipe uses chilli oil for a quick, slightly Asian-inspired kick.
Use a good, thick Greek yogurt (or labneh) and bring it close to room temperature so it pairs nicely with the eggs. Mix the yogurt with crushed garlic and a pinch of salt, poach the eggs using a simple vinegar trick to keep the whites tidy, then spoon the eggs over the yogurt and finish with chilli oil, dukkah and fresh herbs. Serve with toast, flatbreads or focaccia for dipping.
Ingredients
All the components are straightforward and easy to source.
- Greek yogurt: Choose a thick Greek-style yogurt so the eggs sit on top rather than sink in. Fat-free Greek yogurt works fine. Labneh is an excellent alternative for a creamier result.
- Eggs: Free-range eggs at room temperature give the best texture.
- Chilli oil: Use your favourite chilli oil. A homemade chilli oil adds extra depth, but any good chilli oil will work.
How to make it
Start by stirring crushed garlic and a little salt into the Greek yogurt. Ideally the yogurt should be at room temperature or at least not fridge-cold so the flavors open up and it pairs well with the eggs. Set the garlicky yogurt aside while you poach the eggs.
How to poach perfect eggs
A small amount of vinegar in gently simmering water helps the egg whites hold together, giving a neat poached egg without swirling the pot. Keep the water at a low simmer, not a rolling boil. Follow these steps:
- Fill a large pot with water to about two-thirds full and bring it to a gentle simmer—small bubbles with a little steam, not a boil.
- Add about 1 tablespoon of white wine vinegar to the water; the taste won’t transfer to the eggs.
- Crack each egg into a small cup. Hover the cup just above the water surface and gently slide the egg in. Set a timer for 3½ minutes for a soft, runny yolk.
- Have a plate lined with paper towels ready. When the eggs are done, remove them with a slotted spoon and drain briefly on the towel.
To assemble: divide the garlicky yogurt between bowls, place the poached eggs on top, then drizzle generously with chilli oil and sprinkle with dukkah and fresh mint or another herb of your choice. Serve immediately with warm bread for dipping.
Got a question?
Use a thick Greek-style yogurt so the eggs rest on top instead of sinking in. Fat-free Greek yogurt is fine. Labneh is an excellent richer alternative if you have it.
Warm a couple of tablespoons of olive oil or butter, stir in 2 teaspoons of chilli flakes and a pinch of salt. Aleppo pepper is traditional, but any chilli flakes will work.
Serve immediately with a good piece of bread, toast, flatbreads or focaccia for dipping into the creamy yogurt and runny yolk.
Prepare the garlicky yogurt up to three days ahead and keep it chilled. Poached eggs are best made and eaten immediately.
An acid helps the whites set—vinegar is recommended, but lemon juice works as an alternative.
Like this recipe? Here are some more quick ideas you might enjoy
If you try this recipe, please leave a comment — feedback is always welcome.
Quick Turkish Poached Eggs
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- Author: Kate Alexandra
- Total Time: 8 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
These super-easy Turkish eggs take under 10 minutes to make. Garlicky yogurt is topped with poached eggs and finished with chilli oil for a vibrant, flavourful brunch.
Serve with toast, flatbreads or a wedge of focaccia for dipping into the creamy yogurt and yolk.
Ingredients
- 1 cup Greek yogurt, at room temperature (or at least not fridge-cold)
- 2 garlic cloves, peeled and crushed
- 1/2 teaspoon salt
- 4 free-range eggs, at room temperature
- 1 tablespoon white wine vinegar
- 2 tablespoons chilli oil
- 2 tablespoons dukkah
- Handful fresh mint leaves (or parsley, thyme, dill, basil or coriander)
- Your favourite bread, to serve
Instructions
- Mix the garlic yogurt. Combine Greek yogurt, crushed garlic and 1/2 teaspoon salt in a bowl. Stir well and set aside to come closer to room temperature if needed.
- Poach your eggs. Bring a large saucepan of water to a gentle simmer and add 1 tablespoon vinegar. Crack each egg into a small cup, then gently slide the eggs into the water, working in batches if necessary. Poach for 3½ minutes for a soft yolk. Remove with a slotted spoon and drain briefly on paper towel.
- Assemble the dish. Divide the garlicky yogurt between two bowls, top each with two poached eggs, drizzle generously with chilli oil and scatter over dukkah and fresh mint. Serve immediately with warm bread.
Notes
Choose a thick Greek-style yogurt or labneh so the eggs sit neatly on top. If you don’t have chilli oil, warm 2 tablespoons olive oil with 2 teaspoons chilli flakes and a pinch of salt to make a quick alternative.
The garlicky yogurt can be made up to three days ahead and kept airtight in the fridge. Poached eggs are best made and eaten immediately.
For a dairy-free version, use a thick plant-based yogurt such as coconut yogurt.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: brunch
- Method: stove top
- Cuisine: Turkish
Nutrition
- Serving Size: 1 bowl