Turkish Poached Eggs with Yogurt
A creamy, tangy dish featuring silky poached eggs over garlicky yogurt, finished with a drizzle of chili oil for a warm kick.
Ingredients
For the Yogurt Base
- 1 cup plain yogurt Choose full-fat for a creamy texture.
- 1 clove garlic, minced Mince finely to avoid large bites.
- to taste Salt Adjust based on preference.
- to taste Pepper Freshly ground is recommended.
For the Poached Eggs
- 2 large eggs Use fresh eggs for best results.
For the Chili Oil
- 1 tablespoon olive oil Use extra-virgin for best flavor.
- 1 teaspoon red pepper flakes Adjust quantity for spice level.
To Garnish
- Fresh herbs (dill or parsley) For topping.
Instructions
Preparation
- In a small bowl, mix together the plain yogurt, minced garlic, salt, and pepper until smooth. Set aside.
Cooking the Eggs
- Fill a pot with water and bring it to a gentle simmer. Crack each egg into a small bowl and slide into the water. Poach for 3–4 minutes until whites are set and yolks are soft.
Infusing the Olive Oil
- Heat olive oil in a small skillet over medium heat. Add red pepper flakes and cook for about 30 seconds until fragrant.
Plating
- Spoon the yogurt mixture onto plates, top with poached eggs, drizzle with chili oil, and garnish with fresh herbs.
Notes
Assemble just before serving for the best texture and presentation. Store yogurt mixture separately for up to 4 days.