Serve this creamy Turkish egg dish with toasted pitta breads for an impressive breakfast or brunch. You will become addicted to this easy combination of delicious flavors.

  • Prep Time: 5
  • Cook Time: 4
  • Total Time: 9 minutes


Herbed Yogurt Mixture:

  • 1 cup greek yogurt, at room temperature
  • 1 clove garlic, mashed
  • ½ teaspoon salt
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh parsley, chopped

Poached Eggs:

  • 2 eggs
  • 1 tablespoon vinegar

Butter Sauce:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flakes


Chopped herbs

Sea salt, to taste

ALSO READ: Vegetarian Quesadilla Recipe


Herbed Yogurt Mixture:

Whisk curd with garlic and salt until creamy. Fold in the chopped herbs.

Poached Eggs:

  1. Bring a pot of water to a boil. Let simmer and add vinegar.
  2. Break an egg in a bowl. Surround the water with a spoon to make a swirl and slowly slide the egg into it.
  3. Cook for 3-4 minutes for a flowing yolk, 6 minutes for a more cooked yolk, but the flowing yolk is much better in this recipe.
  4. Gently transfer to a paper towel using a slotted spoon and repeat with the other egg. I find it easier when I pocket one egg at a time
  5. . Never add salt when poaching eggs so that the whites keep their shape.
  6. You can remove the unwanted parts of the egg whites after putting them on paper towels.

Butter Sauce:

  1. Heat the butter and olive oil in a saucepan, add the red pepper flakes and cook over low heat until the pepper flakes give their color to the sauce, about 30 seconds. Be careful, don’t burn the butter. The sauce should be ready in a minute.


  1. To serve Turkish eggs, put herbal yogurt in a bowl.
  2. Garnish with two poached eggs.
  3. Drizzle them with butter sauce.
  4. Sprinkle with sea salt and chopped herbs and serve immediately with toasted bread slices.