Turkish Eggs Recipe Easy Homemade Whipped Yogurt with Spicy Chili Butter
A comforting and flavorful breakfast dish featuring poached eggs on whipped yogurt drizzled with spicy chili butter, perfect for brunch or cozy mornings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: Turkish
Ingredients
Scale
- 2 large fresh eggs
- 1 cup (240 ml) plain whole milk yogurt
- 1 tablespoon (15 ml) lemon juice
- Pinch of salt
- 3 tablespoons (45 grams) unsalted butter
- 1 minced garlic clove
- 1 teaspoon (2 grams) Aleppo pepper flakes or crushed red chili flakes
- Splash of vinegar (about 1 teaspoon/5 ml) for poaching
- Salt and freshly cracked black pepper to taste
- Olive oil for drizzling yogurt
- Chopped fresh herbs (dill or parsley) optional
- Toasted bread or warm flatbreads for serving
Instructions
- Whip the Yogurt: In a mixing bowl, combine 1 cup (240 ml) of plain whole milk yogurt with 1 tablespoon (15 ml) lemon juice and a pinch of salt. Whisk vigorously until the yogurt becomes light and fluffy, about 3-4 minutes.
- Poach the Eggs: Fill a wide saucepan with 4 cups (950 ml) of water and bring to a gentle simmer. Add a splash of vinegar (about 1 teaspoon/5 ml). Crack 2 large eggs into small cups or ramekins, then gently slide them one at a time into the simmering water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
- Prepare the Spicy Chili Butter: In a small skillet, melt 3 tablespoons (45 grams) unsalted butter over medium heat. Add 1 minced garlic clove and sauté until fragrant, about 30 seconds. Stir in 1 teaspoon (2 grams) Aleppo pepper flakes or crushed red chili flakes. Cook for another 30 seconds, then remove from heat.
- Assemble: Spread the whipped yogurt evenly on a serving plate. Carefully place the poached eggs on top. Drizzle the warm chili butter over the eggs and yogurt. Season with freshly cracked black pepper and a pinch of salt. Garnish with chopped fresh herbs if using.
- Serve immediately with toasted bread or warm flatbreads for dipping.
Notes
Use fresh eggs for best poaching results. Add a splash of vinegar to poaching water to help eggs hold shape. Whip yogurt until light and fluffy for best texture. Keep an eye on butter when making chili butter to avoid burning. Serve immediately to avoid soggy bread. For dairy-free, substitute coconut yogurt and olive oil for butter.
Nutrition
- Serving Size: 1 serving (1 egg wit
- Calories: 350400
- Sugar: 3
- Sodium: 200
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 4
- Fiber: 1
- Protein: 1820
Keywords: Turkish eggs, whipped yogurt, spicy chili butter, poached eggs, brunch recipe, easy breakfast, Aleppo pepper, yogurt recipe