How do you take your eggs – scrambled, over easy, sunny side up? After you try this recipe, we have a feeling you’ll have a new answer: poached and laid over a garlicky, herby dollop of yogurt. Inspired by Turkish Cilbir (or poached eggs), this superbly creamy dish is topped with a spicy butter sauce for a welcome kick of heat. Break open the jammy yolk, swirl it into the thick yogurt and scoop it all up with some crusty bread for a simply divine breakfast. If you’re a fan of Middle Eastern labneh, this will be right up your alley.
Garlicky, Yogurty Turkish Eggs
Ingredients
For the garlicky yogurt:
1 cup Greek yogurt
2 cloves garlic, minced
½ tsp salt, to taste
1 Tbsp fresh dill, chopped
For the poached eggs:
1 Tbsp white vinegar
2 eggs
For the spiced butter sauce:
4 Tbsp butter, salted
¼ tsp cumin
¼ tsp paprika
2 tsp red pepper flakes
To garnish and serve:
Dill sprigs, to taste
Extra virgin olive oil
Freshly cracked pepper
Fresh crusty bread or pita
Directions
1. Combine all ingredients for the garlicky yogurt and set aside.
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2. For the poached eggs, bring a small pot of water to boil and add in vinegar. Once water is boiling, turn to low. Crack 1 egg into a small bowl or ramekin, and gently slip egg into simmering water. Repeat with additional egg and cook for 3 minutes, or until whites are firm but yolks remain soft. Remove eggs from water with a slotted spoon and place on cloth-lined plate.
3. For the spiced butter sauce, add butter to a small sauce pan and melt over medium heat until it bubbles. Stir in cumin, paprika and red pepper flakes turn off heat, allowing spices to infuse into butter.
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4. Divide yogurt between two plates and spread thickly across surface. Top with poached eggs, drizzle with spiced butter sauce and garnish with additional dill, flaky salt, freshly cracked pepper and a drizzle of olive oil. Serve immediately with crusty toasted bread.
Looking for more egg inspo? Find out how to make the perfect egg-in-a-hole!