Turkish Eggs with Yogurt – Easy Breakfast Food Recipe
Turkish Eggs: Try this easy breakfast recipe with yogurt for a flavorful twist on traditional morning fare. Easy way to serve gourmet-looking breakfast!
We love to eat eggs in our house. Last year, we built a brand new, huge, luxury chicken coop just so that we could house all the chickens needed to cover our egg consumption! We eat eggs for breakfast 99% of the time. This Turkish eggs recipe also includes creamy yogurt- which happens to be something I make every week, and we also eat every morning. I personally don’t think fried eggs can ever get old, but adding this new recipe to our morning breakfast menu has been a delicious way to shake up our daily routine. Combining eggs and yogurt plus delicious spices is a wonderful treat for weekend mornings.
This article may contain affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. You can read the full disclosure policy.
Why You’ll Love This Recipe
- This recipe is very high in protein, thanks to the combination of yogurt and eggs. 10-15 grams of protein per serving makes a very wholesome start to your day.
- Turkish eggs come across as a very elevated recipe that most people haven’t heard of – but are actually very easy to prepare!
- You can make several of the components of this meal ahead of time, and just poach eggs & assemble right before serving.
- I love to eat food that takes me to faraway places. The spices and flavor combinations in this great recipe do just that. If you’re in the mood for more hearty, comforting dishes, don’t miss my Czech Sauerkraut Soup recipe – “Zelňačka” with Cabbage. It’s another flavorful favorite inspired by my roots.
Tools
Instructions
- Pickle the onions: This is best done ahead of time, but if you haven’t, it’s the first thing to do. Add sliced red onions to a jar, and cover with 1/4 cup vinegar, 1/4 cup water, 1 tbs sugar, 1tsp salt. Let sit while you prepare the rest of the meal. If you do prepare these ahead of time, you can store them in the fridge for a long time and use as needed.
- Make Yogurt: In a bowl, combine Greek yogurt and minced garlic. Add salt & pepper to taste and set aside.
- Poach Eggs: bring a large pot of water to a boil. Add 1 tbs of vinegar to the pot. Crack your first egg into a small cup or a small bowl. Using a wooden spoon, stir the poaching water in your pot to create a whirlpool. Then, drop your egg into the center of the swirling boiling water. Cook for 2-3 minutes for a runny yolk, slightly longer if you like your egg more coked. Take out using a slotted spoon. Allow excess water to drip off.
- Make the Butter Sauce: Add butter to a small skillet and turn on low heat. When it melts, add paprika, stir well and remove from heat.
- Assemble bowls: Make a bed of garlicky yogurt in shallow bowls. Then add poached eggs, drizzle with warm spicy butter and garnish with pickled onions and fresh herbs or any other toppings of your choice. Serve with a piece of bread or piece of pita bread.
FAQ
Tips
1. Use our homemade raw milk yogurt.
Sometimes I strain it to make Greek Yogurt, sometimes I don’t. It turns out delicious every time. If you enjoy an extra creamy texture, I recommend Greek yogurt
2. Use fresh ingredients:
Fresh eggs and quality yogurt are key to achieving the best flavor and texture.
3. Poach the eggs properly:
Poach the eggs in simmering water with a splash of vinegar for perfectly cooked whites and runny yolks. If you don’t have a slotted spoon on hand, you can use a small sieve.
4. Substitute soft boiled eggs:
If you’re pressed for time or not confident in your egg poaching skills (yet), you can substitute soft-boiled eggs instead. Soft fried egg will work too.
5. Season the yogurt:
Don’t forget to season the yogurt mixture well with salt and pepper. You can also add garlic, lemon juice, or herbs for extra flavor.
6. Customize toppings:
Get creative with toppings like chili flakes, paprika, fresh herbs, or a drizzle of olive oil to add extra flavor and texture.
7. Experiment with variations:
Turkish eggs are versatile, so feel free to experiment with different spices, herbs, and additional ingredients to suit your taste preferences.
8. Serve immediately:
Turkish eggs are best served fresh and warm, so plate them up as soon as they’re ready to enjoy the optimal taste and texture.
9. Pair with bread:
Serve Turkish eggs with crusty bread or toast to soak up the creamy yogurt and runny egg yolks.
10. Practice patience:
Making Turkish eggs may require some practice, especially poaching the eggs to perfection. Don’t get discouraged if it takes a few tries to get it just right!
Storage
Turkish eggs are best enjoyed fresh, but if you have leftovers or need to store them, here’s how:
- Refrigeration: Store leftover Turkish eggs in an airtight container in the refrigerator for up to 2 days.
- Components separately: If possible, store the poached eggs and yogurt mixture separately to maintain their individual textures.
- Reheating: Reheat gently in the microwave or on the stovetop, being careful not to overcook the eggs or yogurt.
- Adjust seasoning: Taste and adjust the seasoning, if necessary, after reheating.
- Serve with fresh components: If you’re serving reheated Turkish eggs, consider adding fresh toppings or herbs to enhance the flavor and texture.
- Freezing: While not recommended due to the delicate nature of the eggs and yogurt, you can freeze Turkish eggs for up to a month. However, expect some changes in texture upon thawing and reheating.
Turkish Eggs with Yogurt – Easy Breakfast Food Recipe
Ingredients
- 1 cup Yogurt
- 4 eggs
- 2 garlic cloves
- 1/2 tsp salt
- 2 tbs butter
- 1/2 tsp paprika sweet paprika or smoked paprika
- Any other oriental spices that you have on had & like – red pepper flakes chilli flakes, aleppo pepper, fresh dill
- Toppings: pickled onion fresh herbs (chopped dill, fresh mint, bacon bits
Instructions
- Pickle the onions: This is best done ahead of time, but if you haven't, it's the first thing to do. Add sliced red onions to a jar, and cover with 1/4 cup vinegar, 1/4 cup water, 1 tbs sugar, 1tsp salt. Let sit while you prepare the rest of the meal. If you do prepare these ahead of time, you can store them in the fridge for a long time and use as needed.
- Make Yogurt: In a bowl, combine Greek yogurt and minced garlic. Add salt & pepper to taste and set aside.
- Poach Eggs: bring a large pot of water to a boil. Add 1 tbs of vinegar to the pot. Crack your first egg into a small cup or a small bowl. Using a wooden spoon, stir the poaching water in your pot to create a whirlpool. Then, drop your egg into the center of the swirling boiling water. Cook for 2-3 minutes for a runny yolk, slightly longer if you like your egg more coked. Take out using a slotted spoon. Allow excess water to drip off.
- Make the Butter Sauce: Add butter to a small skillet and turn on low heat. When it melts, add paprika, stir well and remove from heat.
- Assemble bowls: Make a bed of garlicky yogurt in shallow bowls. Then add poached eggs, drizzle with warm spicy butter and garnish with pickled onions and fresh herbs or any other toppings of your choice. Serve with a piece of bread or piece of pita bread.
Notes
- I use our homemade raw milk yogurt. Sometimes I strain it to make Greek Yogurt, sometimes I don't. It turns out delicious every time. If you enjoy an extra creamy texture, I recommend Greek yogurt
- Use fresh ingredients: Fresh eggs and quality yogurt are key to achieving the best flavor and texture.
- Poach the eggs properly: Poach the eggs in simmering water with a splash of vinegar for perfectly cooked whites and runny yolks. If you don't have a slotted spoon on hand, you can use a small sieve.
- Substitute soft boiled eggs: If you're pressed for time or not confident in your egg poaching skills (yet), you can substitute soft-boiled eggs instead. Soft fried egg will work too.
- Season the yogurt: Don't forget to season the yogurt mixture well with salt and pepper. You can also add garlic, lemon juice, or herbs for extra flavor.
- Customize toppings: Get creative with toppings like chili flakes, paprika, fresh herbs, or a drizzle of olive oil to add extra flavor and texture.
- Experiment with variations: Turkish eggs are versatile, so feel free to experiment with different spices, herbs, and additional ingredients to suit your taste preferences.
- Serve immediately: Turkish eggs are best served fresh and warm, so plate them up as soon as they're ready to enjoy the optimal taste and texture.
- Pair with bread: Serve Turkish eggs with crusty bread or toast to soak up the creamy yogurt and runny egg yolks.
- Practice patience: Making Turkish eggs may require some practice, especially poaching the eggs to perfection. Don't get discouraged if it takes a few tries to get it just right!
Storage
Turkish eggs are best enjoyed fresh, but if you have leftovers or need to store them, here's how:- Refrigeration: Store leftover Turkish eggs in an airtight container in the refrigerator for up to 2 days.
- Components separately: If possible, store the poached eggs and yogurt mixture separately to maintain their individual textures.
- Reheating: Reheat gently in the microwave or on the stovetop, being careful not to overcook the eggs or yogurt.
- Adjust seasoning: Taste and adjust the seasoning, if necessary, after reheating.
- Serve with fresh components: If you're serving reheated Turkish eggs, consider adding fresh toppings or herbs to enhance the flavor and texture.
- Freezing: While not recommended due to the delicate nature of the eggs and yogurt, you can freeze Turkish eggs for up to a month. However, expect some changes in texture upon thawing and reheating.
This article may contain affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. You can read the full disclosure policy.
