Creamy Turkish Eggs
These Creamy Turkish Eggs are a high-protein breakfast inspired by the classic Turkish breakfast, featuring perfectly poached eggs served over a creamy greek yogurt base. Finished with a warm chilli-spiced butter drizzled on top with fresh herbs, this hearty breakfast is rich in flavour, easy to make, and ready in about 20 minutes for a satisfying breakfast or brunch.
What You’ll Love About Creamy Turkish Eggs
We have been loving this recipe for Creamy Turkish Eggs lately! Have you heard of Turkish Eggs? They have become quite popular as of recent and after trying the myself, I am totally on board! It is such a unique dish that has flavours unlike anything I have tried before. It’s one of my husband’s favourite things to make on a leisurely Saturday morning.
If you’re a foodie and you like to try unique dishes, then you will LOVE this recipe. The base is a creamy, garlicky yogurt that is topped with perfectly poached eggs, paprika butter and fresh dill. All served with crunchy sourdough bread. Is your mouth watering yet? It’s popular for a reason… because it’s so delicious!
What you will need to make Easy Turkish Eggs
Here’s a list of ingredients that you will need:
- Yogurt – The base is made up of two types dairy and plain yogurt is one of them. I recommend using full-fat yogurt for the best, creamiest results.
- Sour cream – Sour cream makes up the other part of the yogurt base. You just need about 1/4 cup. Again, I recommend full-fat sour cream for best results.
- Garlic – Garlic is one of the most important parts of the base as it gives it one of the most distinct flavours of Turkish eggs. Fresh garlic is potent and spicy but amongst the yogurt base, it’s just the perfect amount of flavour and zing.
- Eggs – For two bowls (two portions) you will need 4 eggs. I recommend buying high-quality organic pasture-raised eggs. They will have that rich, orange yolk that we want!
- White vinegar – Adding white vinegar to the boiling water when poaching helps the egg white to wrap around the yolk creating the most perfect poached egg.
The toppings:
- Dill – Fresh dill adds not only beautiful colour, but delicious, fresh and distinct flavour to the whole recipe.
- Spices – You don’t need much; just a little flake salt or sea salt and fresh cracked black pepper goes a long way! Season to your preference.
- Bread – What’s Turkish eggs without some crusty bread? I love adding some toasty, homemade sourdough to serve with these Turkish eggs. Slather the creamy yogurt and runny, poached eggs over the crusty bread and be transported to heaven!
Creamy Turkish Eggs
Turkish eggs; it's delicious, has flavours that pack a punch and it's easier to make than you think!
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Servings: 2 Servings
Calories: 625kcal
Equipment
- 1 Small Saucepan
Ingredients
- 1/2 cup plain full-fat yogurt
- 1/4 cup full-fat sour cream
- 1 clove garlic minced
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon sea salt
- 4 organic free-range eggs
- 2 tablespoons white vinegar
- 1 tablespoon unsalted butter
- 1/8 teaspoon paprika
- fresh dill chopped, for serving
- 4 slices crusty sourdough bread for serving
Instructions
- Make the yogurt base: in a small bowl, mix together the yogurt, sour cream, garlic, lemon juice, cayenne and salt until combined. Set aside.
- Crack one egg into a small pinch bowl.
- Fill a medium-sized saucepan halfway with water and bring it to a boil over medium-high heat. Once boiling, add 2 tbsp of vinegar.
- Swirl the boiling water in a circular motion and drop the egg into the centre of the swirl. Turn the heat down slightly so that the boil is less aggressive.
- Poach the egg for about 3 minutes or until the egg white is set. Remove to a cloth to drain. Repeat the process with the rest of the eggs.
- Make the paprika butter: melt 2 tbsp of butter in a small saucepan and whisk in the paprika. Heat the butter until it starts to foam and then remove from the heat. You don't want to turn it to browned butter.
- Divide the yogurt mixture in two shallow serving bowls. In each bowl, top the yogurt with two poached eggs. Drizzle the paprika butter over the yogurt and eggs. Garnish with fresh dill fronds, fresh cracked pepper and flakey sea salt.
- Enjoy with slices of crusty artisan sourdough bread.
Notes
– Yogurt – The base is made up of two types dairy and plain yogurt is one of them. I recommend using full-fat yogurt for the best, creamiest results.
– Sour cream – Sour cream makes up the other part of the yogurt base. You just need about 1/4 cup. Again, I recommend full-fat sour cream for best results.
– Garlic – Garlic is one of the most important parts of the base as it gives it one of the most distinct flavours of Turkish eggs. Fresh garlic is potent and spicy but amongst the yogurt base, it’s just the perfect amount of flavour and zing.
– Eggs – For two bowls (two portions) you will need 4 eggs. I recommend buying high-quality organic pasture-raised eggs. They will have that rich, orange yolk that we want!
– White vinegar – Adding white vinegar to the boiling water when poaching helps the egg white to wrap around the yolk creating the most perfect poached egg.
*Nutritional values are based on 1 serving.
Nutrition
Calories: 625kcal | Carbohydrates: 72g | Protein: 28g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 367mg | Sodium: 1079mg | Potassium: 421mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1004IU | Vitamin C: 3mg | Calcium: 225mg | Iron: 7mg
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