Name: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: 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; 4 large eggs (2 per person recommended); 1 Tbsp distilled white vinegar; Pita or crusty bread; Flaky sea salt, to taste; Freshly ground black pepper, to taste; 3 Tbsp (42g) unsalted butter; 1 tsp Aleppo pepper

If you’ve never tried Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe, you’re in for a delightful breakfast (or even brunch) treat that’s both comforting and a little luxe. The silky, tangy yogurt paired with runny poached eggs and a warm, spiced butter sauce creates such an amazing flavor contrast and texture harmony—it’s honestly addictive. I love making this when I want something special without a ton of fuss.

This recipe shines whether you’re looking for a weekend indulgence or a dish that impresses guests with minimal effort. Plus, it’s packed with fresh herbs and wholesome ingredients that feel nourishing. Sharing this Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe is like inviting you into my kitchen to enjoy one of my favorite simple yet stunning creations.

Ingredients You’ll Need

Each ingredient in this Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe plays a key role in balancing richness, freshness, and spice. Here’s my breakdown to help you shop smart and prep confidently.

Whole milk Greek yogurt: Make sure it’s thick and creamy—it’s the base of the yogurt sauce, so quality really shows here.
Extra virgin olive oil: Adds a fruity richness and smoothness to the yogurt sauce.
Fresh lemon juice: Brings just the right amount of brightness to cut through the richness.
Garlic: Minced or grated for mellow pungency; fresh is best.
Fresh dill: Offers a lovely herbal note; don’t skip or sub with something equally fresh.
Fresh mint: Adds a cool, refreshing flavor that complements the dill beautifully.
Kosher salt: Essential for seasoning without overpowering.
Eggs: I recommend two per person to get that indulgent feel.
Distilled white vinegar: Helps the eggs poach with perfect whites and luscious yolks.
Pita or crusty bread: For scooping and soaking up every delicious drop.
Flaky sea salt: To finish, adding crunch and salinity.
Freshly ground black pepper: To season to your taste.
Unsalted butter: For the warm buttery sauce that carries the spice.
Aleppo pepper: Adds a gentle heat and lovely red color; if unavailable, a mild chili powder works as a substitute.

Variations

While I adore this recipe as is, you can absolutely make it your own! I’ve tried all kinds of tweaks depending on mood or season, and they all bring something unique to the table.

Herb swaps: Sometimes I swap out mint for parsley if I’m short on mint. It freshens the dish in a slightly different but still delightful way.
Spice it up: On chilly mornings, I drizzle in a bit of smoked paprika with the Aleppo pepper for a smoky twist that warms you right up.
Make it vegan: You can swap eggs for poached tofu and use coconut yogurt to keep creaminess, though it’s quite a different vibe but still tasty.
Extra richness: For a heartier brunch, I sometimes add toasted pine nuts or sprinkle feta cheese on top to elevate it even more.

How to Make Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe

Step 1: Prepare the Herbed Yogurt Sauce

Start by mixing the Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, chopped mint, and kosher salt in a bowl. I always give the yogurt a quick whisk before adding the rest to ensure it’s nicely creamy. Taste and adjust salt or lemon juice—it’s key the sauce tastes bright but balanced before moving on.

Step 2: Poach the Eggs Perfectly

Bring a pot of water to a gentle simmer and add the distilled white vinegar (this helps the egg whites stay together). Crack each egg into a small bowl first, then gently slide into the water. I recommend poaching two eggs at a time to keep things manageable. Cook for about 3-4 minutes until the whites are set but yolks remain gloriously runny. Use a slotted spoon to carefully remove eggs and drain them on paper towels if needed.

Step 3: Make the Spiced Butter Sauce

In a small saucepan, melt the unsalted butter over medium heat. Once melted, add the Aleppo pepper and swirl to combine. This sauce only takes about a minute—watch closely so the butter doesn’t brown or burn. The fragrant, warm spice in the butter sauce is what really makes this Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe stand out.

Step 4: Assemble the Dish

Spoon the herbed yogurt onto a wide, shallow plate or bowl—generous enough to hold the eggs. Nestle the poached eggs gently on top, then drizzle the warm spiced butter all over. Finish with a pinch of flaky sea salt, freshly ground black pepper, and a sprinkle of extra dill for a fresh pop of color.

How to Serve Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe

A white speckled bowl contains two soft white poached eggs sitting on a thick layer of creamy white yogurt sauce, all drizzled with bright red-orange chili oil and sprinkled with small green herb leaves and dark seasoning flakes. Three toasted slices of golden brown bread rest on the right side of the bowl. The bowl is placed on a white marbled surface with scattered green herb leaves around it, and a silver spoon lies nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to garnish with a little extra fresh dill or mint, and sometimes a smattering of toasted sesame seeds or chili flakes for crunch and a visual pop. Flaky sea salt is non-negotiable—it’s the tiny burst of texture I crave with each bite.

Side Dishes

My go-to sides are warm pita bread or crunchy sourdough slices—perfect for scooping up the creamy yogurt and buttery egg yolks. For something green, a simple cucumber and tomato salad with lemon dressing complements the richness beautifully.

Creative Ways to Present

For brunch parties, I’ve set this up as a DIY bar—plates of herbed yogurt sauce, a pot of poached eggs, bowls with spiced butter sauce, and plenty of bread for guests to build their own plates. It’s interactive, fun, and feels special without extra stress.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though it’s rare in my house!), store yogurt sauce separately from the eggs in airtight containers. This keeps flavors fresh and textures intact. I recommend eating within 24-48 hours to enjoy it at its best.

Freezing

Because of the fresh herbs and delicate texture of poached eggs, I don’t usually freeze Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe. The yogurt can freeze but may lose some creaminess, so fresh is best here.

Reheating

If you need to reheat, gently warm the yogurt sauce on low heat—stir constantly to avoid breaking the texture—and reheat butter sauce carefully. I don’t recommend reheating the poached eggs as they’re best fresh, but if you must, a quick steam or warm water bath helps retain softness without overcooking.

FAQs

Can I make Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe vegan?

It’s possible to swap in a plant-based yogurt (like coconut or almond milk yogurt) and replace poached eggs with a firm tofu or vegan egg substitute, but the texture and flavor will be different from the original. You might also want to use olive oil instead of butter for the sauce.
How do I get the perfect poached eggs for this recipe?

Use fresh eggs, add a splash of vinegar to the simmering water, and avoid stirring the water. Crack eggs into a small bowl before sliding them gently into the water. Poach for 3-4 minutes for a set white and runny yolk.
What if I don’t have Aleppo pepper?

You can substitute with a mild chili powder or smoked paprika, though the flavor won’t be quite the same. Aleppo pepper has a unique mild heat and fruity note that’s really nice here.
Can this dish be prepared in advance?

You can make the herbed yogurt sauce a day ahead and store it in the fridge; poach eggs just before serving for best texture and flavor. Butter sauce is quick to whip up at serving time.

Final Thoughts

This Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe is one of those dishes I make when I want to treat myself but don’t want to spend hours in the kitchen. It’s cozy, bright, and indulgent all at once. Trust me, once you try it, you’ll find yourself making it again and again. Give it a go—your taste buds will thank you!