If you’ve never tried Turkish eggs, you’re in for a real treat with this Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe. It’s one of those dishes that feels fancy but is surprisingly easy to make. Creamy yogurt, silky poached eggs, and a warm, spiced butter sauce come together in perfect harmony — I absolutely love how this turns out every time, and I’m sure you will, too!
Why You’ll Love This Recipe
- Simple Ingredients, Incredible Flavor: You’ll be surprised how basic pantry staples transform into an elegant dish.
- Quick to Prepare: Ready in about 20 minutes, perfect for a weekend brunch or special breakfast.
- Versatile and Customizable: Easy to tweak with herbs or spices to match your taste.
- Loved by Everyone: My family goes crazy for this — it’s the kind of recipe guests always ask for seconds of.
Ingredients You’ll Need
The magic of this Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe is really in the balance of fresh herbs, tangy yogurt, and that nutty butter sauce. When shopping, seek good quality Greek yogurt for that creamy texture, and fresh herbs that really pop.
- Whole milk Greek yogurt: Look for thick, creamy yogurt for the best base—avoid overly sour or watery brands.
- Extra virgin olive oil: Use a fruity, mild one to complement the herbs without overpowering.
- Fresh lemon juice: Adds brightness and cuts through the richness of the yogurt.
- Garlic: Freshly grated for that gentle heat and aroma.
- Fresh dill: The star herb here—offers a lovely, slightly sweet and grassy note.
- Fresh mint: Adds refreshing coolness to balance the dish.
- Kosher salt: Essential for seasoning the yogurt perfectly.
- Large eggs: Use fresh for easy poaching.
- Distilled white vinegar: Helps the eggs hold their shape when poaching.
- Unsalted butter: The base of the sauce, melts down beautifully.
- Aleppo pepper: Offers mild heat and fruitiness—if you can’t find it, a mild chili powder works.
- Pita or crusty bread: For dipping and soaking up all the delicious sauce.
- Flaky sea salt and black pepper: For finishing touches to enhance every bite.
Variations
One of the best things about this Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe is how easily you can make it your own. I love playing around with the herbs or spice levels depending on the season and mood.
- Herbs swap: Sometimes I use parsley or cilantro instead of dill and mint for a different, fresh flavor profile.
- Spice it up: If you like things hotter, scatter some red chili flakes or use smoked paprika in the butter sauce.
- Dairy-free twist: Try coconut yogurt and use olive oil infused with garlic instead of butter for a vegan-friendly version.
- Egg variation: Occasionally, I make it with soft-boiled eggs if poaching feels intimidating, and it still tastes fantastic.
How to Make Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe
Step 1: Whisk Together the Herbed Yogurt
Start by combining your Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, mint, and salt in a bowl. Whisk this until it’s silky and well blended. This herbed yogurt is the creamy, tangy base that makes this dish so luscious. I like to make this part ahead of time because the flavors really mingle when it sits for a little while.
Step 2: Poach the Eggs to Perfection
Fill a saucepan with a few inches of water, add the white vinegar, and bring it just to a gentle simmer—not a rolling boil. Cracking each egg into a small bowl before slipping it into the water helps keep things neat. You’ll want to poach for about 3 minutes to get whites that are fully set but yolks still wonderfully runny. I usually do two eggs at a time to keep them evenly cooked and fresh.
Step 3: Make the Warm Butter Sauce
While your eggs are poaching, melt the butter in a small pan over medium heat. Add the Aleppo pepper and stir it around for about a minute until fragrant. This is where the dish gets that beautiful, slightly smoky warmth that everyone raves about.
Step 4: Assemble and Serve Immediately
To plate, spoon the herbed yogurt into shallow bowls or plates. Gently place two poached eggs on top of each. Then drizzle the hot butter sauce right over the eggs — you’ll see and smell that vibrant red oil swirl in. Finish with a sprinkle of flaky sea salt, cracked black pepper, and a little extra fresh dill or mint for garnish. Serve with warm pita or crusty bread—you’ll want something sturdy for dipping and scooping all that goodness.
Pro Tips for Making Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe
- Use Fresh Eggs: Fresher eggs hold their shape beautifully when poached, making your dish look restaurant-quality.
- Control the Simmer: Keep the water low and gentle while poaching to avoid breaking up the whites.
- Prepare Yogurt Ahead: Making the herbed yogurt the night before lets the flavors marry and intensify.
- Serve Immediately: This dish is best fresh — the sauce and yogurt cool quickly, so don’t let it sit too long before eating.
How to Serve Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe
Garnishes
I keep it simple with some extra fresh dill or mint sprigs because the herbs bring so much brightness. A sprinkle of flaky sea salt and freshly cracked black pepper on top really rounds it out. Sometimes I like adding a pinch of chili flakes if guests like a little heat.
Side Dishes
Serving with warm pita or a crusty artisan bread is a must—you’ll want to scoop up every bit of that luscious sauce. I’ve also paired this with a simple cucumber and tomato salad dressed with lemon and olive oil to balance the richness.
Creative Ways to Present
For a brunch party, I like serving the Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe in pretty shallow bowls or on wide dinner plates for easy sharing. Adding edible flowers or some microgreens on top can make it feel extra special—great for impressing guests without a ton of fuss.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare in my house), poached eggs can be stored in the fridge in a container filled with ice-cold water to keep them fresh for up to a day. The yogurt sauce also keeps well covered in the fridge for up to 2 days.
Freezing
I don’t recommend freezing the plated dish because the yogurt and eggs don’t freeze well together. However, you can freeze the herbed yogurt base separately—just thaw overnight in the fridge and give it a good whisk before serving.
Reheating
Reheat poached eggs gently by lowering them into warm (not boiling) water for 30-60 seconds before plating. The yogurt is best served cold or room temperature, so no reheating needed there. You can warm the butter sauce again quickly on the stove or microwave.
FAQs
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Can I make Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe vegan?
Yes! To veganize this recipe, swap the Greek yogurt with a thick coconut or almond-based yogurt and replace butter with olive oil or a vegan plant-based butter. Skip the eggs or use tofu scramble as a substitute if you prefer.
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What if I don’t have Aleppo pepper?
Aleppo pepper has a moderate heat with fruity undertones that are unique, but you can substitute it with mild chili flakes, smoked paprika, or a combination of sweet and hot paprika to get a close flavor.
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How do I know when poached eggs are done?
The whites should be fully set and firm enough to hold their shape, while the yolks remain soft and runny inside. Cooking for about 3 minutes usually achieves this perfectly. If you prefer firmer yolks, add a minute or so.
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Can I poach eggs ahead of time?
Absolutely. Once poached, place eggs in a container with ice-cold water and refrigerate for up to 24 hours. Reheat briefly in warm water before serving to maintain softness.
Final Thoughts
Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe has become a staple breakfast in my kitchen because it’s not only a feast for the taste buds but also a beautiful, comforting start to the day. Whether you’re cooking for yourself, your family, or hosting friends, this recipe impresses with its rich flavors and effortless elegance. Give it a try and discover how such simple ingredients can create a meal worth savoring again and again.
Print
Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
- Diet: Gluten Free
Description
Çılbır is a traditional Turkish dish featuring perfectly poached eggs served over creamy, herbed Greek yogurt, topped with a fragrant Aleppo pepper-infused butter sauce. This elegant yet simple recipe combines tangy yogurt, tender eggs, and a mildly spicy butter drizzle, making it a delightful breakfast or brunch option that’s both comforting and flavorful.
Ingredients
For the Herbed Yogurt
- 1 cup (240g) whole milk Greek yogurt
- 1 Tbsp (15ml) extra virgin olive oil
- 1 Tbsp fresh lemon juice, about ½ a small lemon
- 1 clove garlic, peeled and grated or minced
- 1 Tbsp fresh dill, finely chopped, plus more for garnish
- 2 tsp fresh mint, finely chopped
- ½ tsp kosher salt
For the Eggs
- 4 large eggs (recommended 2 per person)
- 1 Tbsp distilled white vinegar
For the Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
To Serve
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Make the herbed yogurt: In a large mixing bowl, combine 1 cup of Greek yogurt, 1 Tbsp olive oil, 1 Tbsp fresh lemon juice, 1 grated garlic clove, 1 Tbsp chopped dill, 2 tsp chopped mint, and ½ tsp kosher salt. Whisk the ingredients thoroughly until you achieve a smooth and creamy consistency. Set aside to allow the flavors to meld.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add 1 Tbsp distilled white vinegar. Heat over medium and bring the water to a gentle simmer—avoid boiling to prevent egg whites from dispersing. Crack each egg individually into small ramekins or bowls. When the water is just below simmering, carefully slide one egg at a time into the water. Poach for about 3 minutes, or until the egg whites are set but the yolks remain runny. Poach two eggs at once to ensure even cooking.
- Drain the eggs: Using a slotted spoon, gently remove the eggs from the water. Transfer them to a plate lined with paper towels or kitchen towels to absorb excess moisture. Repeat with remaining eggs. If poaching eggs ahead of time, store them in chilled water in the refrigerator.
- Prepare the sauce: In a small pan over medium heat, melt 3 Tbsp unsalted butter. Once melted, add 1 tsp Aleppo pepper and cook for about 1 minute, stirring frequently until the butter is fragrant and infused with the pepper’s warm spice.
- Assemble and serve: Divide the herbed yogurt evenly between shallow bowls. Gently place two poached eggs on top of each yogurt portion. Spoon the Aleppo pepper butter sauce over the eggs. Garnish with extra fresh dill or mint and sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately with warm pita or crusty bread on the side.
Notes
- Nutrition facts do not include pita or crusty bread.
- Poached eggs can be prepared up to 1 day in advance. Store eggs in a sealed container filled with ice-cold water and refrigerate. When ready to serve, reheat eggs by lowering them into warm water on the stovetop for 30-60 seconds.
- The herbed yogurt mixture can also be made a day ahead, covered and refrigerated to enhance flavors.
- Use fresh herbs for best flavor and garnish.
- Aleppo pepper can be substituted with mild chili flakes if unavailable.
Nutrition
- Serving Size: 1 serving (2 eggs with yogurt and butter sauce, without bread)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 370 mg
