Turkish · easy
Turkish eggs with garlic yogurt and chilli oil
Soft poached eggs on a bed of cool garlicky yogurt, finished with a teaspoon of sizzling chilli oil and torn mint, with toast for scooping. A cafe breakfast made in 12 minutes.
Makes 1 · On the day 12 min · Fresh
The video’s version isn’t the same as ours; follow the amounts below for the numbers above.
Ingredients
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Method
Tip the yogurt into a sieve lined with a clean cloth for 10 min while you cook; crush the garlic with the salt.
Fill a wide pan with 5 cm of water and bring it to a bare simmer: small bubbles, not a rolling boil.
Crack each egg into a cup and slide it in; poach 3.5 min for set whites and soft yolks (5 min for firm yolks).
Meanwhile dry-toast the bread on the tawa 1 min per side.
Stir the garlic into the thick yogurt and spread it on a plate.
Lift the eggs out with a slotted spoon, let them drain and set them on the yogurt.
Small pan on low: oil, chilli flakes and chilli powder for 30 s until the oil turns red (not black); spoon over, add mint.
Keeping
- Keeps
- Eat fresh
Why it tastes good: Take the yogurt out of the fridge first so it is cool, not cold; the warm egg and hot chilli oil against cool garlic yogurt is the whole point.
Nutrition, per portion
Turkish eggs with garlic yogurt and chilli oil
Adapted from Cilbir: Turkish Poached Eggs by Suzy Karadsheh (The Mediterranean Dish) (4.86 stars from 64 votes (checked 15 Sep 2026); Greek yogurt replaced by hung plain yogurt, olive oil/butter by 1 level tsp oil, Aleppo pepper by chilli flakes).
Photo: Traditional Turkish Poached Eggs in Yogurt Sauce by Jahra Tasfia Reza, Pexels License (Pexels).
