If you’re looking for a breakfast or brunch recipe that feels like a little celebration every time, then you’re going to adore this Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe. I absolutely love how the creamy tang of herbed yogurt pairs with the luscious butter sauce and perfectly poached eggs. It’s not just beautiful on the plate — it hits all the right notes of flavor and texture, and it’s surprisingly easy to make once you get the hang of it. Trust me, your kitchen will smell incredible, and your family or guests will be asking for seconds.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: You only need a handful of wholesome ingredients to create an unforgettable dish.
- Perfectly Poached Eggs: I’ll share my favorite method to get tender whites with runny yolks every single time.
- Unique Herb Yogurt Sauce: The fresh dill and mint in the yogurt add a vibrant twist that sings beautifully alongside the warm butter sauce.
- Make-Ahead Friendly: You can prep pieces ahead, making it great for stress-free entertaining or lazy weekend mornings.
Ingredients You’ll Need
The magic of this Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe lies in the balance between creamy, bright yogurt and the richness of butter infused with a hint of Aleppo pepper heat. Using fresh herbs elevates the tangy yogurt, so seek out good quality Greek yogurt and fresh dill and mint for the best results.
- Greek Yogurt: Opt for whole milk yogurt to get that rich, creamy texture that coats the eggs perfectly.
- Extra Virgin Olive Oil: A drizzle adds lushness and depth to the yogurt sauce.
- Lemon Juice: Freshly squeezed lemon juice brightens the yogurt and balances richness.
- Garlic: Minced or grated to infuse a subtle punch into the yogurt mixture.
- Fresh Dill & Mint: Both herbs are key for that authentic fresh garden flavor — don’t skip or sub with dried.
- Kosher Salt: Essential for seasoning and amplifying all the flavors.
- Large Eggs: Fresh eggs poached to tender perfection create the star of the dish.
- Distilled White Vinegar: Helps the egg whites coagulate beautifully while poaching without flavoring the eggs.
- Unsalted Butter: To be melted into a nutty, fragrant sauce — such richness!
- Aleppo Pepper: This mild chili powder brings warmth and a little smokiness without overpowering.
- Pita or Crusty Bread: For mopping up that luscious sauce — an absolute must-have with this recipe.
- Flaky Sea Salt & Black Pepper: Perfect finishing touches for seasoning and texture contrast.
Variations
I love keeping this Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe pretty traditional, but it’s also a lot of fun to tweak here and there to match your mood or what’s in the pantry. Feel free to personalize it — you’ll find it just as delightful either way.
- Spicy Twist: I once added a pinch of smoked paprika along with Aleppo pepper for a deeper heat and smoky aroma that my spice-loving friends adored.
- Dairy-Free Option: Swap the Greek yogurt for a thick coconut or almond yogurt and use olive oil instead of butter for a dairy-free version, perfect for guests with allergies.
- Herb Substitutions: If you can’t find dill or mint, parsley and chives work well too, offering a different but tasty herbal note.
- Veggie Boost: Add roasted cherry tomatoes or sautéed spinach on the side for extra color and nutrients.
How to Make Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe
Step 1: Whisk Together the Herbed Yogurt
Start by combining Greek yogurt, olive oil, fresh lemon juice, grated garlic, chopped dill, mint, and kosher salt in a large bowl. Whisk these ingredients until smooth and creamy. I recommend tasting it at this point — it should be bright and slightly tangy with fresh herbal aromas. Set this mixture aside while you poach the eggs. The flavors marry beautifully if it sits for a little bit, so don’t rush!
Step 2: Perfect Your Poached Eggs
Fill a saucepan with at least 3 inches of water and bring it to a gentle simmer over medium heat. Add a splash of white vinegar to the water — this helps the egg whites firm up quickly. Crack each egg into a small ramekin or bowl first; this makes slipping them gently into the water easier and reduces the risk of breaking yolks. Carefully lower eggs one or two at a time into the water. Poach for about 3 minutes for tender whites and runny yolks. I like poaching two eggs at once because it keeps cooking even and saves time. Once done, scoop the eggs out with a slotted spoon onto a towel-lined plate to drain excess water.
Step 3: Whip Up the Butter Sauce
While the eggs are poaching, melt the butter in a small pan over medium heat. Sprinkle in the Aleppo pepper and stir frequently until you can smell the pepper’s subtle warmth — this will only take about a minute. Be careful not to let the butter brown; you want it melted and fragrant, not burnt. This sauce is the little indulgent flourish that makes this recipe stand out.
Step 4: Assemble and Serve
Divide the herbed yogurt across your serving bowls or plates, spreading it out in a shallow layer. Gently place two poached eggs on top of the yogurt in each dish. Spoon the warm butter and Aleppo pepper sauce over the eggs, letting it drizzle down the sides. Finish with a sprinkle of flaky sea salt, cracked black pepper, and some extra fresh dill or mint for a pretty, aromatic garnish. Serve immediately alongside pita or crusty bread — you’ll want to soak up every last bit!
Pro Tips for Making Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe
- Use Fresh Eggs: Older eggs can spread more in the water; fresher eggs hold their shape better when poaching.
- Vinegar Amount: Don’t go overboard on vinegar — about a tablespoon per pot is perfect to help coagulate whites without flavoring the eggs.
- Butter Sauce Timing: Make the butter sauce last so it stays warm and vibrant when drizzled onto the eggs.
- Gently Handle Eggs: Use a slotted spoon with care to transfer eggs to avoid breaking the delicate whites or yolks.
How to Serve Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe
Garnishes
I like to finish with fresh dill or mint sprigs—adding herbal brightness and a pop of color. A sprinkle of flaky sea salt is non-negotiable because it gives those little crispy salt bursts that elevate every bite. Sometimes I add a dash more Aleppo pepper on top for extra warmth and a whisper of spice.
Side Dishes
This recipe pairs beautifully with warm pita bread or a thick slice of crusty sourdough that’s perfect for dipping. For a colorful touch, I often serve it with a fresh cucumber and tomato salad dressed lightly with lemon and olive oil — it cuts through the richness perfectly.
Creative Ways to Present
For special occasions, I like to serve this Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe in shallow bowls arranged on a large wooden board with a selection of olives, fresh herbs, and roasted veggies. It turns breakfast into a leisurely, festive feast where everyone can help themselves.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which can happen if you serve this at brunch), keep the poached eggs in a sealed container submerged in ice cold water in the fridge. This prevents them from drying out and keeps them fresh for up to a day.
Freezing
I don’t recommend freezing the eggs after poaching since the texture tends to suffer, but you can definitely make the herbed yogurt sauce a day or two in advance and refrigerate it, so your prep time is cut down significantly on the day you want to enjoy it.
Reheating
When you’re ready to eat, gently rewarm the poached eggs by dipping them into warm water for 30 to 60 seconds — this softens them just enough without overcooking. Warm the butter sauce on the stove or microwave and stir before drizzling. The yogurt is best served cold or room temperature.
FAQs
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Can I use regular yogurt instead of Greek yogurt in this recipe?
Greek yogurt is best for this dish because it’s thick and creamy, which helps create that rich base for the eggs. Regular yogurt tends to be runnier and less creamy, which can make the sauce too thin. If you only have regular yogurt, try straining it overnight in a cheesecloth to remove excess whey and get a thicker consistency.
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How do I know when the eggs are perfectly poached?
After about 3 minutes in gently simmering water, the egg whites should be fully set, but the yolks still wobble slightly when you lift the egg out with a slotted spoon. They’ll finish firming up from residual heat once plated, so avoid overcooking if you want silky runny yolks.
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Is Aleppo pepper essential for the butter sauce?
Aleppo pepper adds a mild, fruity heat that is traditional for this recipe, but if you don’t have it, you can substitute with a pinch of smoked paprika or mild chili flakes. Just avoid anything too spicy that overpowers the delicate flavors.
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Can I prepare this recipe vegan or dairy-free?
You can swap the Greek yogurt for a plant-based alternative like thick coconut yogurt and replace butter with olive oil or vegan butter. For the eggs, you might try tofu scramble or a chickpea flour “omelet,” but that changes the dish significantly from authentic Turkish eggs.
Final Thoughts
This Turkish Eggs with Herbed Yogurt and Butter Sauce Recipe holds a special place in my brunch rotation — it feels both indulgent and fresh at the same time. I remember the first time I made it, I was amazed at how such simple ingredients could come together to create such a luxurious dish. Whether you’re serving it for company or just treating yourself on a slow weekend, it’s a recipe that never disappoints. Give it a try, and I guarantee you’ll soon be making it again and again — it’s that kind of dish!
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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: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Description
Çılbır is a traditional Turkish breakfast dish featuring poached eggs served atop a bed of creamy herbed Greek yogurt and finished with a fragrant, buttery Aleppo pepper sauce. This simple yet elegant dish combines tangy, garlicky yogurt with perfectly poached eggs and a spicy, buttery drizzle, best enjoyed with warm pita or crusty bread for dipping.
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 (2 per person recommended)
- 1 Tbsp distilled white vinegar
For the Butter Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
For Serving
- 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 tablespoon olive oil, 1 tablespoon fresh lemon juice, grated garlic clove, 1 tablespoon chopped dill, 2 teaspoons chopped mint, and ½ teaspoon kosher salt. Whisk everything well until smooth and creamy. Set aside to let flavors meld.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add 1 tablespoon distilled white vinegar. Place over medium heat and bring water to just below a gentle simmer—avoid boiling. Crack each egg into a small ramekin or bowl. Carefully lower the eggs one at a time into the simmering water. Poach for about 3 minutes until the egg whites are fully set but the yolks remain runny. It’s best to poach two eggs at a time for even cooking.
- Drain the eggs: Using a slotted spoon, gently lift the poached eggs from the water and transfer them to a plate lined with paper towels or a kitchen towel to absorb excess moisture. Repeat with remaining eggs. Eggs can be poached up to a day in advance.
- Make the butter sauce: In a small pan over medium heat, melt 3 tablespoons unsalted butter. Stir in 1 teaspoon Aleppo pepper and cook for about 1 minute until the butter is fragrant and infused with the pepper’s flavor, stirring often to prevent burning.
- Assemble and serve: Spoon the herbed yogurt evenly into shallow serving bowls. Place two poached eggs on top of each portion of yogurt. Drizzle the warm Aleppo butter sauce over the eggs. Garnish with additional fresh dill or mint, and sprinkle flaky sea salt and freshly ground black pepper over the eggs. Serve immediately with pita or crusty bread for dipping.
Notes
- Nutrition facts do not include pita or crusty bread.
- Poaching eggs in advance: Eggs can be poached up to one day ahead. Store in a sealed container with ice-cold water in the refrigerator. Reheat by lowering eggs into warm water for 30-60 seconds before serving.
- The herbed yogurt mixture can also be made a day in advance to enhance flavors.
Nutrition
- Serving Size: 1 serving (2 eggs with yogurt and sauce)
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 370 mg
