Turkish Poached Eggs

Turkish Poached Eggs Recipe


  • ¾ cup Greek Yogurt
  • 1 Garlic clove, minced (optional)
  • Kosher salt
  • 3 Tbsp extra virgin olive oil
  • 2 tsp Aleppo pepper flakes or sweet paprika
  • Eggs 
  • 1 Tbsp distilled white vinegar
  • Fresh dill for garnish


  • Prepare yogurt. Combine Greek yogurt with minced garlic (if using) and a big pinch of salt. Stir well and set aside; room temp yogurt is best
  • Scented Oil. In a small pan on medium heat, warm olive oil and pepper flakes. Stir constantly until bubbles form and aroma is released. Remove from heat right away; this step should only take 30-45 seconds. If the chili flakes burn, start over.
  • Boil water. Bring a medium-sized pot of water to a boil and add vinegar.
  • Prepare egg. Crack an egg over a super fine-mesh strainer set over a bowl. Shake the strainer gently to separate runny whites from firm whites. This will result in a cleaner-looking poached egg. Place the drained egg in a small dish or measuring cup and set aside.
  • Poach. When the water is ready (should be just boiling, but not raging), take a large slotted spoon and swirl it in the pot to create a vortex in the middle of the pot. Gently drop the strained egg into the vortex. Set a timer for 2 minutes and 30 seconds.
  • Transfer. Remove with a slotted spoon and test doneness. If egg feels too soft, continue poaching for another 15-30 seconds. Transfer to a plate lined with a paper towel to drain excess water. Repeat steps for remaining eggs.
  • Season. Sprinkle the poached eggs lightly with salt.
  • Plate. Spread the garlic yogurt on a plate, place the poached eggs on the yogurt, drizzle with pepper-infused oil and garnish with dill. Serve right away with crusty bread.


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