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Turkish-Style Poached Eggs with Yogurt + Chili Butter

6 May 2012

Turkish-Style Poached Eggs with Yogurt + Chili Butter


Anyone reading this blog that knows me personally will also know that I’m a wee bit of a globetrotter. I’ve had the great fortune to visit 23 countries on 5 continents over the past four years, and in doing so have had some truly phenomenal food! I’ve slowly been putting together a collection of recipes from some of my favourite locales, and have finally found enough free time in the midst of my studies to share some of them here!

The following recipe was inspired by a recent birthday holiday in Istanbul. The food and people were both fantastic, and I highly recommend a visit to the city’s colourful and vibrant Mısır Çarşısı (Spice Bazaar). These poached eggs and yogurt were quick and simple, and delicious with a drizzle of chili butter, fresh mint leaves and warmed pita or sourdough toasts. A perfect breakfast to conjure memories of an amazing Turkish holiday – or to inspire one of your own!



Serves: 6

Inspiration: Delicious, April 2012


Splash of white wine vinegar

12 medium free-range eggs

Grated zest + juice of 1 fresh lemon

Freshly ground white pepper

Sea salt

800 grams high-quality Greek yogurt

75 grams butter

1/2 tsp ground chili powder

1/4 tsp smoked paprika

Small bunch fresh mint leaves

Toasted sourdough bread slices or mini pitas, to serve


1.  Bring a large pan of water to a boil over medium-high heat. Add a splash of vinegar and lower heat to a simmer.

2.  Gently break an egg into a teacup. Swirl the simmering water with a spoon and gently slide the egg into the center. Add two additional eggs, one at a time, in the same manner, and cook for 3 minutes. Remove each egg from the water with a slotted spoon and set aside on kitchen paper to drain. Repeat process with the remaining eggs.

3.  Meanwhile, stir the lemon zest, a squeeze of lemon juice, freshly ground white pepper and a pinch of sea salt into the yogurt. Divide yogurt mixture equally among six bowls.

4.  In a separate pan, melt the butter over medium heat with chili powder and paprika. Allow to bubble for 1 to 2 minutes or until the butter browns slightly, then remove from heat.

5.  Carefully place two poached eggs onto the yogurt in the center of each bowl. Generously drizzle some hot chili butter over each egg, scatter with sea salt and several fresh mint leaves (chopped if desired). Serve with slices of toasted sourdough or warmed mini pitas.


Per serving: 359 calories, 30.6 grams fat (17.3 grams saturated), 15.4 grams protein, 6.2 grams carbohydrates (5.8 grams sugars), 0.6 grams salt, no fiber.


One Comment leave one →
  1. 6 May 2012 11:26 am

    This sounds lovely. Your poached egg looks perfect and the combination of yogurt, paprika and chilli together with warmed pittas and a runny egg sounds absolutely delicious. Thanks for sharing the great recipe

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