Each bite is rich, garlicky, and perfectly spiced.

Published on September 27, 2025

Credit:

Carson Downing

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There are many ways to make Turkish eggs, but the most classic starts with a garlicky yogurt base that's topped with poached eggs and drizzled with a chile-infused butter or oil. Prep our homemade herb-garlic yogurt and Aleppo pepper-infused oil ahead, and you'll have an easy breakfast any time you want it. Don't forget the crusty bread for dipping. If you like thick Greek yogurt, drain the yogurt in a fine-mesh sieve lined with a double layer of cheesecloth before combining it with other ingredients.

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Ingredients

Yogurt

  • 1 1/3 cups plain whole milk Greek yogurt

  • 1 small clove garlic, minced

  • 2 Tbsp. chopped fresh parsley

  • 1 Tbsp. chopped fresh dill

  • Salt

  • Freshly ground black pepper

Aleppo Oil

  • 1/4 cup olive oil

  • 1 Tbsp. dried aleppo pepper flakes

  • 1/4 tsp. ground cumin

Poached Eggs

  • 4 cups water

  • 1 Tbsp. vinegar

  • 4 large eggs

Assembly

  • Additional parsley, for garnish

  • Additional dill, for garnish

  • Toasted rustic Italian bread or soft pita bread, for serving

Directions

  1. Yogurt

    In a bowl stir together the first four ingredients (through dill). Season with salt and black pepper. Spoon into four shallow dishes. Let stand at least 30 minutes to come to room temperature.

  2. Aleppo Oil

    In a small saucepan combine the olive oil, Aleppo pepper, and cumin. Heat over medium just until shimmering, 8 to 10 minutes.

  3. Poached Eggs

    In a 10-inch skillet combine 4 cups water and 1 Tbsp. vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with three more eggs, allowing each egg an equal amount of space in the skillet. Simmer eggs, uncovered, 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from skillet.

    To Make Ahead: Poach eggs as directed, except place cooked eggs in a bowl of cold water. Cover and chill up to 1 hour. To reheat eggs, in a saucepan bring water to simmering. Using a slotted spoon, slip eggs into the simmering water and heat about 2 minutes. Remove with slotted spoon.

  4. Assembly

    Add a poached egg to each dish of yogurt. Drizzle with Aleppo oil. Garnish with sprigs of additional parsley and dill. Serve with toast or pita.

Nutrition Facts (per serving)

273 Calories
22g Fat
5g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 273.4
% Daily Value *
Total Fat 22.3g 29%
Saturated Fat 5.3g 26%
Cholesterol 195.8mg 65%
Sodium 255.3mg 11%
Total Carbohydrate 5g 2%
Dietary Fiber 0.7g 2%
Total Sugars 3.4g
Protein 13.5g 27%
Vitamin D 1mcg 5%
Vitamin C 5.4mg 6%
Calcium 123.1mg 9%
Iron 1.4mg 8%
Potassium 234.9mg 5%
Fatty acids, total trans 0g
Vitamin D 41IU
Alanine 0.4g
Arginine 0.4g
Ash 1.9g
Aspartic acid 0.7g
Caffeine 0mg
Carotene, alpha 0.1mcg
Choline, total 159.7mg
Copper, Cu 0.1mg
Cystine 0.1g
Energy 1144.3kJ
Fluoride, F 169.3mcg
Folate, total 33.7mcg
Glutamic acid 0.9g
Glycine 0.2g
Histidine 0.2g
Isoleucine 0.3g
Leucine 0.6g
Lysine 0.5g
Methionine 0.2g
Magnesium, Mg 22.1mg
Manganese, Mn 0.2mg
Niacin 0.4mg
Phosphorus, P 209.6mg
Pantothenic acid 1mg
Phenylalanine 0.3g
Phytosterols 31.8mg
Proline 0.3g
Retinol 80.8mcg
Selenium, Se 23mcg
Serine 0.5g
Theobromine 0mg
Threonine 0.3g
Vitamin E (alpha-tocopherol) 2.9mg
Tryptophan 0.1g
Tyrosine 0.3g
Valine 0.4g
Vitamin A, IU 1107IU
Vitamin A, RAE 122.8mcg
Vitamin B-12 1mcg
Vitamin B-6 0.2mg
Vitamin K (phylloquinone) 57mcg
Water 342.9g
Zinc, Zn 1.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.