Description
Creamy Turkish eggs with Aleppo chili butter and garlicky yogurt create a spicy, silky breakfast ready in minutes.
Ingredients
Yogurt Sauce
- 1 cup plain Greek or coconut yogurt
- 1 clove garlic, grated
- Salt and pepper, to taste
- 1/2 lemon, juiced
- 2 tbsp parsley, minced
Aleppo Chili Butter
- 1/4 cup butter
- 1 tbsp Aleppo chili
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
Eggs & Garnish
- 2 eggs, to poach
- Minced herbs (parsley, chives, cilantro)
- Optional: toasted bread for dipping
Instructions
1. Prepare the yogurt base.
Mix yogurt, grated garlic, lemon juice, parsley, salt, and pepper. Set aside.
2. Make the chili butter.
Melt butter over medium heat. Add Aleppo chili, cumin, and smoked paprika. Stir until fragrant. Remove from heat.
3. Poach the eggs.
Simmer water, swirl gently, and add eggs. Cook 3–4 minutes until whites are set but yolks remain runny.
4. Assemble.
Spread yogurt on a plate. Top with poached eggs and drizzle warm Aleppo butter over them.
5. Garnish.
Sprinkle with fresh herbs and serve with toasted bread.
Notes
Use room-temperature yogurt for a silkier base.
Stir spices off-heat to prevent burning.
Strain yogurt for a thicker, labneh-like texture.