 Breadcrumbs

  



   ![Turkish Eggs](https://media.sheerluxe.com/ZAHSarivcTIc-UdUAxMX5blRKKk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F06%2Fturkish-eggs-thumb.jpeg?itok=UhrY1q9g)

  

 

 



 

  Photography: MATT RUSSELL 

 

 

 

[Breakfast &amp; Lunch](/life/food/recipes/breakfast-lunch)

 /  09 June 2023  

#  Turkish Eggs  


Turkish eggs is a dish that dates back to the 15th century in the Ottoman Empire. Poached eggs sit on a bed of thick, creamy, garlicky yoghurt before being drizzled with warm chilli butter. Paired with a crunchy hunk of toast, this makes for one of the best egg dishes around.  


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  Photography: MATT RUSSELL 

 

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 

Serves

 2 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    300g of full-fat thick Greek yoghurt  

   1 small garlic clove, finely grated  

   ¼ tsp of sea salt flakes, plus extra to season  

   40g of unsalted butter  

   1 tsp of Aleppo chilli pepper  

   1 tbsp of white wine vinegar  

   4 cold eggs  

   1 handful of dill, torn  

   1 handful of parsley, torn  

   Toasted sourdough, to serve  

 



  

 



Method

 Step 1 

Mix the yoghurt, garlic and sea salt together in a large bowl. Chill in the refrigerator until needed.



 Step 2 

Heat the butter in a large frying pan over a medium heat until foaming, then add the Aleppo chilli pepper and fry for 2 minutes. Add a pinch of salt. Set aside.



 Step 3 

Bring a deep saucepan of salted water to a simmer. Coat an egg cup or small ramekin with some of the vinegar, then crack an egg into the cup. Reduce the heat to a very low simmer and swirl the water vigorously to create a vortex. When the vortex has almost subsided, carefully drop the egg into it. Cook for 3 minutes, undisturbed, then carefully scoop out the egg with a slotted spoon and set aside on a plate. Repeat with the remaining eggs.



 Step 4 

Warm the butter. Spoon the yoghurt into 4 bowls, then top with the eggs, spiced butter and herbs. Serve with lots of thick, toasted sourdough for dunking.



 



 

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/XW9UpgpVnc9OnrJ1mPgycOiXOVo=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F04%2Fmodern-spicerack.png?itok=7qW3QZJd)

 

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Recipe extracted from[ ](https://www.amazon.co.uk/Modern-Spice-Rack-Recipes-Stories/dp/1784885797)*[The Modern Spice Rack](https://amzn.to/3OXessN)* by Rachel Walker and Esther Clark (£22, Hardie Grant). Photography by Matt Russell

 

 

 

 

  

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