Garlicky, Yogurty Turkish Eggs Are Our New Breakfast Obsession

Turkish eggs drizzled with spiced butter sauce on a white plate.
Prep Time
10 min
Cook Time
5 min
2 servings

How do you take your eggs – scrambled, over easy, sunny side up? After you try this recipe, we have a feeling you’ll have a new answer: poached and laid over a garlicky, herby dollop of yogurt. Inspired by Turkish Cilbir (or poached eggs), this superbly creamy dish is topped with a spicy butter sauce for a welcome kick of heat. Break open the jammy yolk, swirl it into the thick yogurt and scoop it all up with some crusty bread for a simply divine breakfast. If you’re a fan of Middle Eastern labneh, this will be right up your alley.



For the garlicky yogurt

cup Greek yogurt
cloves garlic, minced
tsp salt, to taste
Tbsp fresh dill, chopped

For the poached eggs

Tbsp white vinegar

For the spiced butter sauce

Tbsp butter, salted
tsp cumin
tsp paprika
tsp red pepper flakes

To garnish and serve

Dill sprigs, to taste
Extra virgin olive oil
Freshly cracked pepper
Fresh crusty bread or pita


Ingredients for Turkish poached eggs with garlicky yogurt
Step 1

Combine all ingredients for the garlicky yogurt and set aside.

Related: Falafel Scotch Eggs Are Crispy, Jammy Perfection

Yogurt sauce for Turkish eggs
Step 2

For the poached eggs, bring a small pot of water to boil and add in the vinegar. Once water is boiling, turn to low. Crack 1 egg into a small bowl or ramekin, and gently slip the egg into simmering water. Repeat with additional egg and cook for 3 minutes, or until whites are firm but yolks remain soft. Remove eggs from water with a slotted spoon and place them on a cloth-lined plate.

2 poached eggs on a cloth-lined plate
Step 3

For the spiced butter sauce, add butter to a small sauce pan and melt over medium heat until it bubbles. Stir in cumin, paprika and red pepper flakes turn off heat, allowing spices to infuse into butter.

Related: Eat Leftovers for Days With This West Indian Egg Curry and Roti

Step 4

Divide yogurt between two plates and spread thickly across surface. Top with poached eggs, drizzle with spiced butter sauce and garnish with additional dill, flaky salt, freshly cracked pepper and a drizzle of olive oil. Serve immediately with crusty toasted bread.

Looking for more egg inspo? Find out how to make the perfect egg-in-a-hole!

Rate Recipe

My rating for Garlicky, Yogurty Turkish Eggs Are Our New Breakfast Obsession