Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe
If you’re anything like me, breakfast is your happy place—and there’s nothing like starting the day with something both comforting and fancy at the same time. Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe is exactly that kind of dish. It’s creamy, tangy, and rich all at once, with a bright fresh herb kick that makes every bite feel so special.
This recipe has quickly become one of my go-tos when I want to impress guests without fussing over complicated techniques. Whether you’re craving a weekend brunch or an easy midweek treat, Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe hits all the right notes and brings a little café vibe right into your own kitchen.
Ingredients You’ll Need
The beauty of this Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe lies in its simple yet vibrant ingredients that all play off each other perfectly. Shopping for fresh herbs and quality yogurt really lifts the whole dish—so don’t skimp there!
- Whole milk Greek yogurt: Thick and creamy is key here to get that luscious base layer—you want it smooth and tangy.
- Extra virgin olive oil: Adds richness and subtle fruitiness; don’t confuse with regular olive oil.
- Lemon juice: Freshly squeezed brightens the yogurt, balancing the richness.
- Garlic: Minced finely or grated for that gentle punch without overpowering.
- Fresh dill: Offers a delicate herbal note; fresh is best, but frozen won’t ruin it.
- Fresh mint: A little mint brings unexpected freshness and depth.
- Kosher salt: Even saltiness is crucial for flavor balance.
- Large eggs: I recommend two per person – perfectly poached to runny perfection.
- Distilled white vinegar: Helps poach eggs neatly by keeping whites tight.
- Pita or crusty bread: For scooping up every last bite.
- Flaky sea salt and freshly ground black pepper: The final seasoning touch.
- Unsalted butter: Creates the rich, nutty sauce that completes this dish.
- Aleppo pepper: A mildly spicy, fruity Turkish chili powder that’s totally worth seeking out.
Variations
I love to tweak this Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe depending on what’s in my fridge or my mood. It’s so forgiving and easy to personalize that you shouldn’t hesitate to make it your own.
- Adding smoked paprika or chili flakes: I sometimes swap Aleppo pepper for smoked paprika when I want more smoky warmth.
- Using different herbs: Try cilantro or parsley if dill isn’t your favorite—or a mix for more freshness.
- Vegan version: Swap eggs for roasted mushrooms and use coconut or cashew-based yogurt; the butter sauce can be made with vegan butter or olive oil.
- Spicy kick: A drizzle of spiced chili oil on top can add a bold note.
How to Make Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe
Step 1: Whip Up the Herbed Yogurt
Start by mixing your Greek yogurt with olive oil, fresh lemon juice, grated garlic, chopped dill, mint, and salt. Stir until silky smooth with all those bright flavors blended in—it’s the creamy, tangy canvas for everything else. I like to taste it here and adjust salt or lemon to get just the right balance before plating.
Step 2: Poach the Eggs Perfectly
Fill a wide pan with water, bring to a gentle simmer, and add the vinegar—it helps the egg whites hold together. Crack each egg into a small cup first, then carefully slide them into the water. Let them poach for about 3-4 minutes until whites are set but yolks still lovely and runny. Use a slotted spoon to lift them out gently and drain on a paper towel. Pro tip: use the freshest eggs you can find for the best poaching results.
Step 3: Make the Signature Butter Sauce
Melt unsalted butter in a small pan over medium heat until it starts to foam and slightly brown—you’ll smell that nutty aroma when it’s just right. Stir in Aleppo pepper and remove from heat immediately. This sauce is the magic touch that brings warmth and spice to the dish.
Step 4: Assemble and Serve
Spoon a generous amount of the herbed yogurt onto plates, nestle two poached eggs on top, then drizzle the warm butter sauce over everything. Sprinkle flaky sea salt and freshly ground black pepper to finish. Serve immediately with warm pita or crusty bread for dipping. The combination of creamy yogurt, tender eggs, and fragrant butter sauce is pure breakfast bliss.
How to Serve Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe
Garnishes
I usually top mine with a bit more fresh dill or mint because those herbs add such a lovely fresh crunch against the creamy yogurt. Sometimes I sprinkle extra Aleppo pepper for a pop of color and heat—it just looks so inviting and tastes even better.
Side Dishes
To round out this Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe, I love pairing it with simple sides like a crisp cucumber and tomato salad, or roasted tomatoes for a burst of sweetness. Some crusty bread alongside is essential—you won’t want to waste a drop of that sauce and yogurt.
Creative Ways to Present
For special brunches, I’ve served this in shallow bowls with edible flowers scattered on top—it makes quite the impression! You could also go rustic with a big communal platter so everyone can scoop from the center. Either way, it’s gorgeous and totally Instagram-worthy.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare in my experience), you can store the herbed yogurt and butter sauce separately in airtight containers in the fridge for up to 2 days. Poached eggs don’t store well, so I recommend making those fresh when you’re ready to eat.
Freezing
The yogurt and the butter sauce don’t freeze well due to their textures, so I wouldn’t suggest freezing this Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe. It’s best enjoyed fresh to get that perfect creamy consistency.
Reheating
If you do store the sauce and yogurt separately, I warm the butter sauce gently on low heat until just melted, and I leave the yogurt cold—it really keeps its bright flavor that way. I always re-poach fresh eggs and assemble everything hot and fresh.
FAQs
-
Can I use regular yogurt instead of Greek yogurt in Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe?
Regular yogurt tends to be thinner and less creamy than Greek yogurt, which can affect the texture of the dish. If you have to use regular yogurt, strain it through a cheesecloth or fine mesh strainer overnight to thicken it up before using. This ensures you get that rich, creamy base that’s essential for authentic Turkish Eggs.
-
What’s the best way to poach eggs for this recipe?
The key to perfect poached eggs is fresh eggs and gently simmering—not boiling—water with a splash of vinegar. Crack eggs into a small bowl first, then carefully slide them into the water. Poach for 3-4 minutes for runny yolks, and remove with a slotted spoon. A little practice helps, but they’re easier than you might think!
-
Can I make Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe gluten-free?
Absolutely! Just skip the pita or use gluten-free bread to scoop up the dish. The eggs and yogurt sauce are naturally gluten-free, so it’s a great option for gluten-sensitive eaters.
-
What can I substitute if I can’t find Aleppo pepper?
Aleppo pepper has a mild, fruity heat, so smoked paprika or a mix of chili flakes and paprika works quite well as a substitute. Use less at first and adjust to your taste since these alternatives can be a little spicier.
-
Is this recipe suitable for meal prep?
This recipe is best made fresh, especially when it comes to the eggs. However, you can prepare the herbed yogurt and butter sauce ahead of time and store them in the fridge. Then just poach your eggs fresh when you’re ready to serve.
Final Thoughts
Honestly, Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe feels like a little hug on a plate—comforting yet inspired. It’s one of those recipes I turn to when I want something that tastes luxurious but is totally achievable in your own kitchen. You really can’t go wrong here, and once you try it, I have a feeling it’ll become a breakfast (or even light dinner) favorite in your rotation, just like it did for me.
Print
Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Halal
Description
Turkish Eggs, or Çılbır, is a traditional Turkish breakfast dish featuring poached eggs served atop a creamy, tangy herbed yogurt and finished with a warm, spiced butter sauce. This comforting and flavorful recipe combines velvety Greek yogurt infused with fresh herbs and garlic, perfectly poached eggs, and a luscious Aleppo pepper butter drizzle. Served with crusty bread or pita, it’s an elegant yet simple dish that elevates your morning meal.
Ingredients
Herbed Yogurt
- 1 cup (240g) whole milk Greek yogurt
- 1 Tbsp (15ml) extra virgin olive oil
- 1 Tbsp fresh lemon juice (about ½ a small lemon)
- 1 clove garlic, peeled and grated or minced
- 1 Tbsp fresh dill, finely chopped, plus more for garnish
- 2 tsp fresh mint, finely chopped
- ½ tsp kosher salt
For the Eggs and Serving
- 4 large eggs (2 per person recommended)
- 1 Tbsp distilled white vinegar
- Pita or crusty bread, for serving
- Flaky sea salt, for garnish
- Freshly ground black pepper, for garnish
Butter Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
Instructions
- Prepare the Herbed Yogurt: In a bowl, combine Greek yogurt, extra virgin olive oil, fresh lemon juice, grated garlic, chopped dill, chopped mint, and kosher salt. Stir well until the mixture is smooth and creamy. Adjust seasoning to taste if necessary, then set aside.
- Poach the Eggs: Fill a wide shallow pan with water and bring it to a gentle simmer over medium heat. Add 1 tablespoon of distilled white vinegar to the water (this helps the egg whites coagulate). Crack each egg into a small bowl or ramekin, then gently slide each egg into the simmering water one at a time. Poach the eggs for about 3-4 minutes for a runny yolk or longer if desired. Use a slotted spoon to carefully remove the eggs and drain excess water.
- Make the Butter Sauce: In a small saucepan or skillet, melt the unsalted butter over medium-low heat until it begins to foam and turn a light golden brown, releasing a nutty aroma (brown butter). Remove from heat and stir in the Aleppo pepper until well combined.
- Assemble the Dish: Spread a generous layer of the herbed yogurt on each serving plate. Place two poached eggs gently on top of the yogurt. Spoon the warm Aleppo pepper butter sauce over the eggs and yogurt.
- Garnish and Serve: Sprinkle flaky sea salt, freshly ground black pepper, and extra chopped fresh dill over the top. Serve immediately with warm pita or crusty bread to dip and enjoy.
Notes
- Use fresh, high-quality eggs for the best poaching results.
- Adjust the amount of Aleppo pepper in the butter sauce to control the spiciness to your preference.
- If you don’t have Aleppo pepper, a mild chili powder or smoked paprika can be used as a substitute.
- Serve immediately to enjoy the contrast between warm butter sauce and cool, creamy yogurt.
- For an extra touch, add a drizzle of extra virgin olive oil on top before serving.
Keywords: Turkish eggs, Cilbir, poached eggs, herbed yogurt, spicy butter sauce, Aleppo pepper, breakfast, brunch, Mediterranean
