Turkish Eggs with Garlicky Yogurt and Spiced Butter

Serves 2 · 8 min prep · 12 min cook

Ingredients

• 1 cup plain full-fat Greek yogurt
• 1 small, finely grated garlic clove
• 3/4 tsp, divided kosher salt
• 4 large eggs
• 1 Tbsp white vinegar
• 3 Tbsp unsalted butter
• 1 tsp Aleppo pepper or crushed red pepper flakes
• 1/4 tsp smoked paprika
• 2 Tbsp chopped fresh dill
• 4 slices warm crusty bread or pita

Instructions

1. 1In a medium bowl, stir Greek yogurt with grated garlic and salt until smooth and creamy. Divide between two shallow serving bowls and spread into a wide well; let sit at room temperature while you cook.
2. 2Fill a wide saucepan with 3 inches of water, add vinegar and remaining salt, and bring to a gentle simmer over medium heat (small bubbles, not a rolling boil, about 190°F).
3. 3Crack each egg into a small ramekin. Create a gentle whirlpool with a spoon, then slide eggs in one at a time. Poach 3–3 1/2 minutes until whites are fully set but yolks still jiggle softly when nudged.
4. 4Lift eggs with a slotted spoon onto a paper-towel-lined plate to drain for 20 seconds.
5. 5Meanwhile, melt butter in a small skillet over medium heat until it foams and smells nutty, about 2 minutes. Stir in Aleppo pepper and smoked paprika; cook 20–30 seconds more until the butter turns brick-red and fragrant—do not burn the spices.
6. 6Nestle two warm poached eggs into each yogurt well. Spoon the spiced butter generously over the eggs so it pools into the yogurt.
7. 7Scatter chopped dill over the top. Serve immediately with warm bread for scooping up the runny yolk, cool yogurt, and chili butter together.