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Creamy Turkish Poached Eggs with Chili Butter and Garlic Yogurt

This Creamy Turkish Poached Eggs recipe combines silky poached eggs, tangy garlic yogurt, and spiced chili butter for a luxurious breakfast or brunch. With a perfect balance of creamy, tangy, and spicy flavors, it's easy to prepare, elegant, and ideal for serving with warm pitta or crusty bread.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 serving
Course: Breakfast, Main Course
Cuisine: Turkish
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tbsp Greek yogurt thick and full-fat
  • 0.5 clove garlic grated
  • 0.5 piece lime zest only
  • 1 tbsp butter
  • 1 tsp Aleppo pepper flakes
  • 2 pieces eggs fresh, for poaching
  • 2 sprigs dill fresh, for garnish
  • crusty bread or pitta to serve

Method
 

Preparation and Assembly
  1. In a bowl, combine the Greek yogurt, grated garlic, lime zest, and a small pinch of salt. Mix until smooth and creamy. Set aside to allow the flavors to meld.
  2. Bring a saucepan of water to a gentle simmer. Crack the eggs one by one into small bowls, then carefully slide them into the simmering water. Poach for about 4 minutes for soft, runny yolks.
  3. Remove the poached eggs with a slotted spoon and drain on a paper towel to remove excess water.
  4. In a small pan, melt the butter over low heat until it turns golden brown and releases a nutty aroma. Stir in the Aleppo pepper flakes and let it sizzle until frothy, then remove from heat.
  5. To assemble, spread the yogurt mixture onto a serving plate or shallow bowl. Place the poached eggs on top, drizzle the hot chili butter over them, and scatter with fresh dill.
  6. Serve immediately with warm pitta or crusty bread for dipping.

Notes

  • Use thick Greek yogurt for the best texture; strain if needed.
  • Poach eggs gently for perfectly runny yolks.