Breakfast Recipes

Turkish Eggs

One day, walking past the test kitchen, we overheard one of the chefs say “savory yogurt” and we were curious. Isn’t yogurt always eaten with something sweet, like honey or granola or fresh berries? We set aside our questions and picked up our forks.

Our chef was whipping up Turkish eggs, a Mediterranean dish made with seasoned yogurt, poached eggs, and rich, melty butter mixed with cumin, paprika, and Aleppo pepper flakes. One taste, and we wondered where this dish had been our whole lives.

The main ingredients — yogurt, eggs, and butter — make unexpected bedfellows, but they work exceptionally well together. The poached eggs are light as air, while the butter and full-fat yogurt add a satisfying weight; it’s a perfect balance. The yogurt is creamy, tangy, and packed with herbs, and the butter has just enough chile flakes and paprika to heat things up a bit.

Turkish eggs are deeply satisfying and very simple to make — yes, really! Poaching eggs has been billed as scary and intimidating, but, in fact, it’s quick and easy. We’d make this dish for any meal — breakfast, lunch, dinner, even happy hour apps. Serve it on a big platter and set it out at your next after-work gathering. Your friends and coworkers will swoon.

Turkish Eggs



Turkish Eggs

Serves: 2


For the seasoned yogurt:

1 cup plain full-fat yogurt, room temperature
2 garlic cloves, grated
2 Tbsp chopped Gelson’s organic fresh dill, plus more for garnish
⅛ tsp Gelson’s cayenne pepper
¼ tsp freshly ground Gelson’s black pepper
Kosher salt, to taste

For the poached eggs:

2 Tbsp distilled white vinegar
4 Gelson’s large eggs

For the Aleppo butter:

¼ cup unsalted butter
1 Tbsp Aleppo pepper flakes
½ tsp Gelson’s smoked paprika
¼ tsp Gelson’s ground cumin
Toast, for serving


  1. To make the seasoned yogurt: In a medium bowl, whisk together the yogurt, garlic, dill, cayenne, and black pepper until well combined. Season with salt, cover, and set aside at room temperature.

  2. To poach the eggs: Fill a large pot halfway with cold water and add the vinegar. Bring to a boil over high heat, then reduce the heat to medium and drop it to a simmer.

  3. Crack each egg into a small bowl or ramekin.

  4. Using a whisk, create a vortex in the pot by swirling the water in one direction. Carefully pour the eggs, 1 at a time, into the middle of the vortex. Gently stir between each egg to maintain the vortex. Cook for 2 to 3 minutes, or until the egg whites are set and the yolks are runny. Using a slotted spoon, transfer the eggs to a paper towel-lined plate.

  5. To make the Aleppo butter: Melt butter in a small skillet over medium heat. Stir in the Aleppo pepper flakes, paprika, and cumin. Continue to stir until the butter foams, 3 to 5 minutes. Remove the pan from the heat.

  6. To assemble the Turkish eggs: Divide the yogurt between 2 plates. On each plate, place 2 poached eggs on the yogurt and top with 2 large spoonfuls of Aleppo butter. Garnish with dill sprigs and serve warm with toast.

Recipe source: All Recipes

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