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Turkish Eggs

Serves 2


  • 1 ½ cups full fat Greek yogurt, room temperature

  • 3 garlic pieces, finely chopped

  • Salt

  • Fresh ground paper

  • Paprika or Crushed Red Chili Flakes

  • 1/2 stick butter (4 tbsp)

  • Fresh mint or rosemary

  • 4 eggs

  • 2 tbsp. vinegar

  • 1 batch of sourdough bread, toasted


Take yogurt and divide into two bowls. Chop garlic and mix into yogurt, and season with salt and a small amount of pepper. In a small pan over medium-low heat, place butter and let it slowly brown. Halfway through, approximately 5 minutes through, drop crushed red pepper and paprika.

Meanwhile, in a small pot ¾ full of water, let it start to boil over medium heat. Drop vinegar and once bubbles start to foam, swirl the water and then drop an egg into the middle (from a cup). Cook the egg 3-4 minutes until poached. To serve, pour browned butter over yogurt, add garnish, and place poached egg in the middle. Scoop with sourdough.

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