Turkish Eggs with whipped Greek Yoghurt, Feta, Herbs and Spiced Butter drizzle is my kind of Turkish delight! A recipe in which poached eggs are served on top of garlic and lemon zest infused thick Greek yoghurt, all drizzled with melted sweet smoked paprika butter. Add some cooling fresh herbs such as parsley, coriander, dill and mint and you have a really beautiful breakfast option which is ready in minutes. Full of protein, this is one healthy breakfast which will keep you going until lunch.
The blend of Greek yoghurt, fresh herbs, and spiced, melted butter elevates traditional poached eggs into a flavourful meal. The tangy and creamy Greek yoghurt pairs perfectly with the richness of the eggs, while the fresh herbs add an aromatic freshness and coolness to balance out the heat from the warm spices. Add a side of mixed herbs, cucumber and alfalfa sprouts with some slices of creamy avocado and you have a wonderful dish. I like to add some toasted sourdough to the plate – perfect for mopping up the rich, creaminess of egg yolk and thick Greek yoghurt.
You can serve the yoghurt cold from the fridge or at room temperature if you don’t mind the mix of temperatures from the cool yoghurt against the cooked, poached eggs and in fact, the coolness of the yoghurt can help to calm the spiciness of the drizzle. If you prefer the yoghurt to be warm, you can heat it through in a bowl over a pan of simmering water (a Bain Marie) before adding it to the plate and this will take off the chill, ready for the warm poached eggs to sit on top. It’s your preference so try both ways and take your pick!
This recipe is not only delicious but also loaded with nutrients, making it an excellent choice for a wholesome breakfast. Plus, it’s easy to prepare in under 20 minutes!
Ingredients for Turkish Eggs
Serves 2
4 large eggs (free-range or organic preferred)
Yoghurt
300mls Greek yoghurt (unsweetened, full-fat for the creamiest texture)
1 small clove garlic – minced
Zest from ½ lemon
50g Feta cheese – crumbled finely
Black pepper
Chilli Oil Drizzle
2 tbsp butter
1 tsp ground cumin
½ tsp sweet smoked paprika
½ tsp chilli flakes
To Serve
Fresh herb mixture – coriander, mint, parsley, dill
Cucumber sliced thinly
2 tbsp mixed seeds (such as pumpkin, sunflower, and sesame)
Handful of alfalfa sprouts
1 avocado – sliced
Lemon wedges for garnish (optional)
Salt and pepper to taste
Instructions to make Turkish Eggs
Prepare the Yoghurt Base:
In a small bowl, beat the Greek yoghurt with a fork until it loosens. If you prefer a thinner consistency, you can add a small drizzle of water or olive oil. Add the minced garlic clove, lemon zest and crumbled feta cheese. Stir to combine.
If you would like to warm the yoghurt mixture, place it into a bowl sitting over a saucepan with simmering water in it, over a low heat and warm through for a few minutes.
Remove the bowl from the pan and cover with a plate until you are ready to serve.
Poach the Eggs:
Bring a pot of water to a gentle simmer (about 3 inches deep). Add a splash of vinegar (optional, but it helps the eggs hold their shape).
Crack the egg gently over a small sieve and allow the watery white liquid to drain through – this will help to poach the egg effectively.
Place the egg into a ramekin, gently slide the eggs into the simmering water, one at a time. Let them cook for about 3-4 minutes for soft poached eggs (adjust time for your desired level of doneness).
Once cooked, carefully remove the eggs with a slotted spoon and place them on a paper towel to drain excess water.
Make the chilli drizzle
Melt the butter in a small saucepan, remove from the heat and add the cumin, paprika and chilli flakes to the mixture.
Assemble the Dish:
Spoon the yoghurt onto a serving plate, spreading it out into an even layer.
Place the poached eggs on top of the yoghurt base.
Drizzle olive oil over the eggs, top with fresh chopped herbs, alfalfa sprouts, sliced avocado and mixed seeds. Add a slice of toasted sourdough too!
Why This Recipe Works
Greek Yoghurt: Full of protein and probiotics, Greek yoghurt adds a creamy, tangy layer to the dish, making it a rich base for the eggs. The creamy texture also balances the spice and heat from the cumin and chili flakes.
Fresh Herbs: Herbs bring a freshness that brightens up the dish and complements the richness of the eggs and yoghurt.
Seeds: The mixed seeds offer a delightful crunch and additional nutrients, adding texture and interest to your plate.
Avocado: While avocado does not have a strong flavour, it adds a punch in the texture department with its oodles of creaminess! It’s so good for you too – adding to your daily dose of healthy fats for good health.
Variations and Tips
Add some heat: For a spicier version, drizzle a bit of harissa or a spoonful of chili paste over the eggs before serving.
Swap the seeds: If you don’t have a mix of seeds, feel free to use any type of seeds you have on hand—sunflower, chia, or flaxseeds will also work well.
Nutritional Benefits of Turkish Eggs with Greek Yoghurt
High in Protein: Greek yoghurt and eggs provide a powerful protein punch that can keep you feeling full and satisfied throughout the morning.
Loaded with micronutrients: Fresh herbs, seeds, alfalfa sprouts and avocados are rich in micronutrients and antioxidants, which can help reduce inflammation and boost overall health.
Healthy Fats: The addition of butter, avocado and seeds offers healthy fats, supporting heart health and improving digestion.
Final Thoughts!
Turkish Eggs with Greek Yoghurt, fresh herbs, and seeds is an easy-to-make, nutritious, and beautiful breakfast that will transport your tastebuds to the Mediterranean. The combination of creamy, warm and savoury flavours makes this dish a standout on any breakfast table. So next time you’re in the mood for something different, give this recipe a try—your mornings will never be the same when you swap that porridge for something a bit more interesting!
If you like this recipe, you may also like to try these;
Shakshuka with Feta, Greens & Chickpeas
Sweet Potato Crust Pie with Feta, Rocket & Tomato Filling
Turkish Eggs with whipped Greek Yoghurt, Feta, Herbs and Paprika Butter drizzle
Ingredients
- 4 large eggs free-range or organic preferred
Yoghurt
- 300 mls Greek yoghurt unsweetened, full-fat for the creamiest texture
- 1 small clove garlic – minced
- Zest from ½ lemon
- 50 g Feta cheese – crumbled finely
- Black pepper
Chilli Oil Drizzle
- 2 tbsp butter
- 1 tsp ground cumin
- ½ tsp sweet smoked paprika
- ½ tsp chilli flakes
To Serve
- Fresh herb mixture – coriander mint, parsley, dill
- Cucumber sliced thinly
- 2 tbsp mixed seeds such as pumpkin, sunflower, and sesame
- Handful of alfalfa sprouts
- 1 avocado - sliced
- Lemon wedges for garnish optional
- Salt and pepper to taste
Instructions
Prepare the Yoghurt Base:
- In a small bowl, beat the Greek yoghurt with a fork until it loosens. If you prefer a thinner consistency, you can add a small drizzle of water or olive oil. Add the minced garlic clove, lemon zest and crumbled feta cheese. Stir to combine.
- If you would like to warm the yoghurt mixture, place it into a bowl sitting over a saucepan with simmering water in it, over a low heat and warm through for a few minutes.
- Remove the bowl from the pan and cover with a plate until you are ready to serve.
Poach the Eggs:
- Bring a pot of water to a gentle simmer (about 3 inches deep). Add a splash of vinegar (optional, but it helps the eggs hold their shape).
- Crack the egg gently over a small sieve and allow the watery white liquid to drain through – this will help to poach the egg effectively.
- Place the egg into a ramekin, gently slide the eggs into the simmering water, one at a time. Let them cook for about 3-4 minutes for soft poached eggs (adjust time for your desired level of doneness).
- Once cooked, carefully remove the eggs with a slotted spoon and place them on a paper towel to drain excess water.
Make the chilli drizzle
- Melt the butter in a small saucepan, remove from the heat and add the cumin, paprika and chilli flakes to the mixture.
- Assemble the Dish:
- Spoon the yoghurt onto a serving plate, spreading it out into an even layer.
- Place the poached eggs on top of the yoghurt base.
- Drizzle olive oil over the eggs, top with fresh chopped herbs, alfalfa sprouts, sliced avocado and mixed seeds. Add a slice of toasted sourdough too!
Notes
Add some heat: For a spicier version, drizzle a bit of harissa or a spoonful of chili paste over the eggs before serving.
Swap the seeds: If you don't have a mix of seeds, feel free to use any type of seeds you have on hand—sunflower, chia, or flaxseeds will also work well.