My Take on Turkish Eggs: Gut Spin

Turkish eggs are a traditional Turkish breakfast dish. The dish typically consists of poached eggs served over a bed of creamy yogurt and drizzled with a flavourful chilli-infused butter sauce.

They are often garnished with fresh herbs such as dill, parsley, or mint, which add freshness and aroma to the dish.

Some variations may include ingredients like sautéed spinach, roasted tomatoes, or even crispy bacon or sucuk (a Turkish spicy sausage) for extra flavor and texture.

This is one of my favourite dishes (and go to brunch order!), my method isn't traditional but I enjoy my variation that is quick and easy to make at home!

Directions:

1 serving

1️⃣ Make yogurt spread: Place 1/2 cup of yogurt in a medium bowl and grate in 1 clove of garlic and a pinch of salt; mix to combine. I’ve gone for kefir yogurt for the addition of good bacteria.

2️⃣ Melt butter: Melt 2 tbsp of butter in a pan with 1/2 teaspoon of paprika; slowly heat and stir until the colour is uniform. Turn off the heat and let the paprika infuse.

3️⃣ Cook your eggs: Traditionally this is made with poached eggs but I personally find boiled eggs much easier! If making with boiled eggs, add 2 eggs to a pan of boiling water and cook for 4-5 minutes. Remove from the heat, drain the hot water and run with cold water.

4️⃣ Dollop the yogurt mixture onto a serving plate. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil.

5️⃣ Peel the eggs and add to the yogurt along with the butter. I’ve finished with some dried parsley but it’s usually served with dill.