Description
Turkish Eggs is a vibrant and creamy dish featuring poached eggs served over herbed Greek yogurt, topped with a warm spiced butter and a zesty, spicy chimichurri sauce. This easy-to-make recipe combines smoky, tangy, and fresh flavors, perfect for a flavorful brunch or light meal.
Ingredients
Scale
Herbed Greek Yogurt
- 1 ½ cups Greek yogurt
- 2 tablespoons dill, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt (or more to taste)
Spiced Butter
- 4 tablespoons unsalted butter, melted
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
Spicy Chimichurri
- 1 small shallot, finely chopped
- ¼ cup parsley, finely chopped
- ¼ cup mint, finely chopped
- ½ small jalapeño, deseeded and finely chopped
- 1 clove garlic, minced
- ½ teaspoon kosher salt (or more to taste)
- ½ lemon, juiced and zested
- ½ cup extra virgin olive oil
Poached Eggs
- 6 large eggs
- 1 tablespoon white vinegar
Instructions
- Prepare Herbed Greek Yogurt: In a bowl, combine the Greek yogurt with finely chopped dill, minced garlic, and kosher salt. Mix well and cover with plastic wrap. Refrigerate for 1 hour to allow the flavors to meld.
- Make Spiced Butter: Melt unsalted butter in a small pot over medium-low heat. Once melted, add smoked paprika and turmeric. Cook for about 1 minute to infuse the butter with spices. Turn off the heat and set aside, keeping it warm.
- Prepare Spicy Chimichurri: Finely chop shallot, parsley, mint, and jalapeño. Mince the garlic clove. In a small bowl, combine these ingredients with salt, lemon juice, lemon zest, and extra virgin olive oil. Stir well to combine and set aside.
- Poach the Eggs: Fill a deep pan with about 2 inches of water and add white vinegar. Bring to a boil, then reduce to a simmer. Crack each egg into a fine mesh strainer to remove any imperfections, then gently transfer each egg into a small ramekin. Carefully slide the eggs one by one into the simmering water. Poach for 4 minutes for runny yolks or up to 6 minutes for firmer yolks. Remove the eggs gently with a slotted spoon and place on a paper towel-lined plate to drain.
- Assemble and Serve: Spread a layer of the herbed Greek yogurt on a serving platter. Arrange the poached eggs on top. Drizzle the warm spiced butter over the eggs, reheating if the butter has solidified. Spoon the spicy chimichurri sauce over the dish. Serve immediately with crusty bread for dipping and enjoy.
Notes
- Using a fine mesh strainer when cracking eggs ensures smoother poached eggs without shell bits.
- Adjust the salt to taste, especially with the yogurt and chimichurri.
- If the spiced butter hardens before serving, gently reheat to liquefy it again.
- Serve with crusty bread, pita, or toasted sourdough for the best experience.
- For less heat, omit the jalapeño in the chimichurri or use a milder pepper.