09/03/2026
Turkish Eggs with Garlicky Yogurt & Chili Butter
Serves 2
For the yogurt
* 1 cup full-fat Greek yogurt
* 1 small garlic clove, finely grated
* ½ tsp salt
* 1 tsp lemon juice
* 1 tbsp olive oil
For the eggs
* 4 eggs
* 1 tbsp white vinegar, optional for poaching
* Pinch of salt
For the chili butter
* 3 tbsp butter
* 1 tbsp olive oil
* 1 tsp Aleppo pepper
* ½ tsp smoked or sweet paprika
* Pinch of red pepper flakes, optional
To finish
* Fresh dill
* Fresh flat-leaf parsley
* Lemon zest
* Flaky salt
* Optional: frisée or other delicate greens
* Optional: thinly sliced crispy garlic
* Toasted sourdough or warm pita for serving
How to make it
1. Make the garlic yogurt. Mix the Greek yogurt, garlic, salt, lemon juice, and olive oil. For the creamiest result, let the yogurt come closer to room temperature while you prepare everything else.
2. Make the chili butter. Melt the butter with the olive oil over medium-low heat. Once it’s bubbling, add the Aleppo pepper and paprika. Cook for about 30 seconds, just until fragrant, then remove from the heat so the spices don’t burn.
3. Poach your eggs. Bring a saucepan of water to a very gentle simmer and add the vinegar. Crack each egg into a small bowl, then gently slide it into the water. Cook for about 3–4 minutes for a runny yolk. Remove with a slotted spoon and blot off excess water.
4. If you want the crispy garlic like your photo: Thinly slice 1–2 garlic cloves and gently fry them in a little olive oil until just golden. Transfer immediately to a paper towel—they’ll continue crisping as they cool.
5. Assemble. Spread a generous layer of garlic yogurt onto each plate. Add two poached eggs, then spoon the warm chili butter generously over the eggs and around the yogurt.
6. Finish with lots of fresh dill and parsley, crispy garlic, lemon zest, and flaky salt. Serve immediately with warm sourdough or pita for scooping everything up.
