Turkish Eggs is a delicious poached egg recipe served with seasoned Greek yogurt and spiced butter, perfect for breakfast, brunch, or a light dinner.

Scale

Bring a medium pot of water to a gentle simmer over medium heat.
Carefully crack the eggs into the simmering water, one at a time.
Poach the eggs for about 3 to 4 minutes, or until the whites are set but the yolks remain runny.
Use a slotted spoon to transfer the eggs to a plate lined with paper towels to drain.
In a small saucepan, melt the butter over medium heat.
Once melted, add the red pepper flakes and ground cumin, stirring for about 1 minute until fragrant.
Remove from heat and set aside.
In a small bowl, season the Greek yogurt with salt and black pepper to taste and stir until smooth and creamy.
Spread a generous dollop of the seasoned yogurt onto each plate.
Carefully place a poached egg on top of the yogurt.
Drizzle the spiced butter over the eggs, ensuring to include the red pepper flakes.
Garnish with fresh dill or parsley and serve immediately with crusty bread on the side.

Keywords: Turkish Eggs, Poached Eggs, Greek Yogurt, Breakfast Recipe