RECIPE: Turkish Eggs

Last night whilst suffering with a massive dose of the post-Christmas blues I fancied something tasty and comforting to eat that wasn’t very labour-intensive and I’d been dying to try out this recipe for ages.

This remarkably easy and tantalisingly silky dish certainly didn’t disappoint and be sure to serve it  with plenty of warm bread for scooping up the luscious swirls of yolk, yogurt, and spicy butter.

I used duck eggs for the richness of flavour and bigger yolks.


Quantities below are for one:

150ml tub of greek yogurt,

1 small garlic clove, pressed

Inch thick slice of salted butter 

4-5 fresh sage leaves

½ tsp paprika


2 eggs

  • Stir the yogurt and garlic in a small bowl to blend. Season to taste with salt. Spoon onto a plate, spreading to coat the centre with a large, thin circle.

  • Melt the butter in a small saucepan over medium heat. Add the sage and paprika & stir just until the butter sizzles then remove it from the heat.

  • Everyone seems to have their own method when it comes to poaching eggs, I actually use silicone egg poachers (pictured below). Lazy?  Perhaps, but I don’t care, they produce perfectly formed and evenly cooked eggs every time. There should be plenty of little bubbles along the bottom of the pan, and the surface of the water should be barely trembling. When in doubt, err on the side of hotter water.

  • Grease the poachers generously with butter and crack the eggs into them. Disturbing the water as little as possible put the poachers into the pan and cover with a lid

  • Cook each egg for 4-5 minutes total, until the white is cooked and then remove from the water. (Mine took about 4 minutes) Use a spoon to gently release the egg from the poacher—they shouldn’t have stuck at all if you greased them generously enough.

  • Place the eggs atop the yogurt and spoon the butter over the eggs and yogurt, and serve immediately, with bread.


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