These super easy Turkish eggs take less than 10 minutes and make an impressive brunch or quick lunch. Creamy garlicky yogurt is topped with perfectly poached eggs and then drizzled with my favourite shortcut ingredient – chilli oil!
- 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 use flat leaf parsley, thyme, dill, basil or coriander)
- Your favourite bread, to serve (try no-knead focaccia, rosemary parmesan bread or soft flatbreads)
- Mix the garlic yogurt. Get your cup of Greek yogurt into a bowl, then add the crushed garlic cloves and 1/2 teaspoon of salt. Give it a mix to combine, then set aside as you get ready to poach the eggs.
- Poach your eggs. Set a large saucepan over a medium heat and fill it about two thirds of the way up with water. Depending on how large your saucepan is, you may need to poach your eggs in two rounds (you don’t want them to be crowded in the pot, so just use your judgement here) Bring the water to a very gentle simmer – you don’t want a rolling boil when you’re poaching eggs or the eggs will explode in the water. You just want to see little bubbles starting to form in the water. Add 1 tablespoon of vinegar at this point. Crack your eggs into small individual cups or bowls (I like to use espresso cups). This is going to make transferring them into the water a lot easier. You want to get the cup with the egg in it as close to the water as possible, then slowly pour it into the water. Set your timer for 3 ½ minutes. While the eggs are poaching, line a plate or tray with paper towels to drain the eggs on and get ready with a slotted spoon or spatula. Once the time is up, carefully use the spatula or slotted spoon to transfer the eggs onto the lined plate or tray.
- Assemble the Turkish eggs. Divide the garlicky yogurt between two bowls, then carefully transfer 2 eggs on top of the yogurt in each bowl. Finish by drizzling the chilli oil over the top of the eggs and yogurt in both bowls, then scatter over the mint leaves and dukkah. Enjoy right away, with a piece of toast or fresh bread!
Use a thick Greek style yogurt here – plain natural yogurt tends to be a bit too runny for this dish. You want the eggs to sit nicely on top of your yogurt. Fat-free Greek yogurt is fine, and for an even more luxurious dish, you can use labneh.
You can use your favourite chilli oil (though I recommend giving my quick and easy chilli oil recipe a go), or just make a quick oil using 2 tablespoons of olive oil mixed with 2 teaspoon of chilli flakes (Aleppo pepper is the traditional one to go for but any will do) and a little salt. You’ll want to heat the olive oil over a low heat, then add the chilli flakes and salt and stir for a minute, just to let the chilli release it’s fragrance.
This really is a recipe you want to make, cook and eat all at once but you can make the garlicky yogurt up to 3 days in advance if you like. Just store it in the fridge in an airtight container.
Make it dairy free by using your favourite dairy free yogurt – coconut yogurt is lovely with this.
- Prep Time: 5
- Cook Time: 3
- Category: brunch
- Method: stove top
- Cuisine: turkish
- Serving Size: 1 bowl
Keywords: turkish eggs, poached eggs, chilli oil eggs