Turkish eggs are a flavorful and creamy dish that pairs perfectly poached eggs with garlic yogurt and spicy paprika-infused butter. This delicious and savory breakfast will awaken your taste buds with a zesty, aromatic kick, while the creamy yogurt provides a cooling balance to the spiced butter.
Why You’ll Love This Recipe
- Creamy and Spicy – The combination of garlic yogurt and spicy paprika butter creates a perfect balance of flavors.
- Quick and Easy – With just 10 minutes of prep and cooking time, this dish makes for a fast yet luxurious breakfast.
- Healthy and Nourishing – Packed with protein from the eggs and a probiotic boost from the yogurt, it’s both satisfying and nutritious.
- Customizable – Adjust the level of spice or substitute ingredients to suit your preferences.
- Mediterranean-Inspired – A delicious and unique take on eggs that brings Mediterranean flavors to your breakfast table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 large eggs
- 1/2 cup plain Greek yogurt (or dairy-free yogurt)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon paprika (or smoked paprika)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Directions
- In a small bowl, mix the Greek yogurt with the minced garlic, salt, and pepper. Set aside.
- Bring a pot of water to a gentle simmer. Carefully crack the eggs into the water and poach them for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and set aside.
- In a small pan, heat the olive oil over medium heat. Add the paprika and red pepper flakes (if using), cooking for about 1 minute until fragrant, then remove from heat.
- To serve, spread the garlic yogurt mixture onto a plate. Place the poached eggs on top and drizzle with the paprika-infused butter.
- Garnish with fresh parsley and serve with crusty bread for dipping.
Servings and Timing
- Prep Time: 5 minutes
- Cooking Time: 5 minutes
- Total Time: 10 minutes
- Servings: 2 servings
- Calories: Approximately 250 kcal per serving
Variations
- Vegan Version – Use dairy-free yogurt and plant-based butter to make this recipe vegan-friendly.
- Add Veggies – Top the dish with sautéed spinach, roasted tomatoes, or olives for added flavor and nutrients.
- Extra Spice – Increase the red pepper flakes or add a drizzle of hot sauce for a spicier kick.
- Swap the Bread – Serve with toasted pita or a warm flatbread for a different twist.
- Herb Variations – Add fresh herbs like dill or mint to the yogurt mixture for a different flavor profile.
Storage/Reheating
- To Store: This dish is best served immediately, but you can store leftover yogurt and paprika butter separately in airtight containers in the fridge for up to 1-2 days.
- To Reheat: Reheat the yogurt mixture gently in the microwave or over low heat, but be mindful that the poached eggs should be served fresh.
FAQs
Can I use scrambled eggs instead of poached eggs?
Yes! You can easily swap poached eggs for scrambled eggs, but the traditional Turkish eggs recipe uses poached eggs for their runny yolk.
Can I make this dish spicy?
Definitely! You can increase the amount of red pepper flakes or add a dash of cayenne pepper to the butter mixture for extra heat.
What type of yogurt should I use?
Plain Greek yogurt is ideal for its thick and creamy texture, but you can also use regular yogurt or any dairy-free yogurt for a lighter option.
Can I add meat to this dish?
Yes, adding some sausage on top of the eggs would pair well with the creamy yogurt and spicy butter.
How do I make the eggs more runny?
Poach the eggs for a slightly shorter time, about 2-3 minutes, to ensure that the yolks remain extra runny.
Can I prepare the yogurt mixture ahead of time?
Yes, you can prepare the garlic yogurt mixture in advance and refrigerate it for up to 1-2 days.
Is this dish good for meal prep?
While the eggs are best served fresh, you can prepare the yogurt and paprika butter in advance and store them in the fridge. Simply poach the eggs right before serving.
Can I make this dish without paprika?
Yes, you can omit paprika and use other spices such as turmeric, cumin, or even chili powder for a different flavor profile.
How do I poach the eggs perfectly?
Use fresh eggs, bring the water to a gentle simmer (not a full boil), and be sure to add the eggs carefully to prevent the whites from breaking.
Can I make this dish dairy-free?
Yes, you can make this dish dairy-free by using a non-dairy yogurt alternative like coconut or almond yogurt and using dairy-free butter.
Conclusion
Turkish eggs are a quick, creamy, and flavorful dish that takes your breakfast game to a new level. With the perfect balance of tangy yogurt, spicy paprika butter, and runny poached eggs, this dish is both satisfying and indulgent. Whether you enjoy it as a hearty breakfast or a savory brunch, Turkish eggs are sure to delight your taste buds and become a favorite!
Print
Turkish Eggs
Indulge in Turkish Eggs, a creamy and spicy Mediterranean-inspired dish featuring poached eggs, garlic yogurt, and paprika-infused butter. This quick and easy breakfast is packed with protein and probiotics from the yogurt, delivering a nourishing and flavorful start to your day. Customize the spice level and enjoy with crusty bread for the perfect savory breakfast or brunch.
- Total Time: 10 minutes
- Yield: 2 servings
Ingredients
- 2 large eggs
- 1/2 cup plain Greek yogurt (or dairy-free yogurt)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon paprika (or smoked paprika)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- In a small bowl, mix the Greek yogurt with the minced garlic, salt, and pepper. Set aside.
- Bring a pot of water to a gentle simmer. Carefully crack the eggs into the water and poach them for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and set aside.
- In a small pan, heat the olive oil over medium heat. Add the paprika and red pepper flakes (if using), cooking for about 1 minute until fragrant, then remove from heat.
- To serve, spread the garlic yogurt mixture onto a plate. Place the poached eggs on top and drizzle with the paprika-infused butter.
- Garnish with fresh parsley and serve with crusty bread for dipping.
Notes
- Storage/Reheating: Best served immediately. However, the yogurt and paprika butter can be stored separately in airtight containers in the fridge for up to 1-2 days. Reheat the yogurt mixture gently in the microwave or over low heat.
- Customizations: Add sautéed spinach, roasted tomatoes, or olives for extra flavor. For extra spice, increase the red pepper flakes or add cayenne pepper to the butter mixture.
- Vegan Option: Swap out the Greek yogurt for dairy-free yogurt and use plant-based butter for a vegan version.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Poaching, Pan-frying
- Cuisine: Mediterranean
- Diet: Gluten Free
