Turkish Eggs with Garlicky Yogurt and Chili Butter

Turkish eggs layered over garlicky Greek yogurt, topped with poached eggs and Aleppo pepper butter, with toasted bread for dipping.

Prep: 10 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 4 eggs
• 1.5 cups greek yogurt
• 1 clove garlic
• 3 tbsp butter
• 1 tsp aleppo pepper
• 2 tbsp dill
• 4 slices bread
• 0.25 tsp salt
• 1 tbsp white vinegar

Cooking instructions

1. Grate the garlic into the Greek yogurt, stir in the salt and dill, and let the mixture stand while the eggs cook. (about 5 min)
2. Fill a wide saucepan with 2 to 3 inches of water, add the vinegar, and bring it to a gentle simmer. Crack each egg into a small cup, then slide the eggs into the water one at a time. Poach for 4 to 5 minutes, until the whites are fully set and the yolks reach at least 160°F for safety. Lift the eggs out with a slotted spoon and drain briefly. (about 6 min) — Gentle simmer; eggs at least 160°F
3. Toast the bread in a dry skillet over medium heat, turning once, until both sides are golden and crisp. (about 4 min) — Medium heat
4. Melt the butter in a small skillet over medium-low heat. Stir in the Aleppo pepper and cook for 30 seconds, until fragrant and lightly foaming. (about 1 min) — Medium-low heat
5. Spoon the yogurt onto plates, place the poached eggs on top, and drizzle with the hot chili butter. Serve with the toasted bread. (about 1 min)