Turkish · beginner
Turkish Garlic Butter Poached Eggs With Smoked Paprika Yogurt
Silky poached eggs set atop warm garlic-infused yogurt and drizzled with a sizzling spicy Aleppo-style chili butter.
- PREP TIME
- 10 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Whisk Greek yogurt, minced garlic, and half a teaspoon of salt in a heatproof bowl set over a pot of barely simmering water to warm gently.
- 02
Bring a medium saucepan of water to a gentle simmer with white vinegar and remaining salt.
- 03
Crack each egg into a small ramekin, create a gentle whirlpool in the simmering water with a spoon, and slide eggs into the water one at a time.
- 04
Poach eggs for 3 minutes until whites are firm but yolks stay soft and liquid, then transfer with a slotted spoon to a paper towel.
- 05
Melt butter in a small skillet over medium heat until foaming, then stir in Aleppo pepper flakes and smoked paprika for 1 minute until fragrant.
- 06
Divide warm garlic yogurt across 4 serving bowls, place a poached egg in each bowl, pour warm chili butter over top, and scatter chopped dill over the eggs.
A LITTLE KITCHEN KNOW-HOW
Warm Yogurt Tempering
Gently heating yogurt over indirect steam to raise its temperature to pleasant warmth without breaking the emulsion.
Notes from the kitchen
- Do not let the yogurt overheat or boil to prevent curdling.
- Adding vinegar helps the egg whites coagulate quickly for clean poached shapes.
- Original home-cooking adaptation inspired by Turkish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
