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Turkish Eggs

Is everyone doing okay after the Red TV drop? The ATW short film?? Oh man, it was an intense weekend for me, I’m slowly recovering.

Oh wait, the I Bet You Think About Me video? A masterpiece.

Nothing New has to be my top favorite from all vault songs. What’s your favorite? Let’s discuss.

By the way, if you love Taylor, or music in general, you have to listen to Every Single Album! It’s a wonderful podcast where the hosts go through each album and examine her career, impact and legacy. It’s phenomenal and so insightful.

I could talk about Taylor all day, but I guess I gotta talk about the dish, so let’s move on.

I love breakfast, specially when it’s simple yet interesting and a bit complex, like this one. It’s rich in protein, light, and so fresh. Not gonna lie, the poached eggs don’t always come out looking perfect, but the process is quick and easy, so don’t worry too much about that. It’s really all about the flavors, after all. We have the creaminess from the eggs and the garlicky yogurt, the spiced butter and the crunchy sourdough. Not a Taylor Swift masterpiece, but pretty close.

Turkish Eggs

  • Servings: 2
  • Difficulty: easy
  • Print


  • 4 eggs
  • 2 tbsp butter
  • 6 tbsp Greek yogurt
  • 1 tsp red pepper flakes
  • 1 tsp smoked paprika
  • 1/2 teaspoon chilli flakes
  • 1 tbsp white wine vinegar
  • 2 garlic cloves, grated
  • 1 small cucumber, thinly sliced
  • fresh cilantro, to serve
  • toasted sourdough bread, to serve


  1. To poach the eggs: bring a large pot of water to a boil. Add a pinch of sea salt and the vinegar. Lower the heat to a gentle simmer. Crack each egg into a small bowl and gently drop the eggs into the water. Cook for about 4 minutes then remove with a slotted spoon. Leaving the egg in the spoon, dab it on a paper towel to remove excess water.
  2. Meanwhile, make the chilli butter: place a skillet over medium-high heat and add the butter. Cook until nutty and golden brown, about 5 minutes. Turn off the heat and add in the chilli flakes and paprika.
  3. Mix the yogurt and garlic together and divide between 2 serving plates. Add the poached eggs and spoon the chilli butter mixture over the top. Serve with the sliced cucumber, cilantro and toasted sourdough.

If you make these Turkish Eggs please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to every comment. And if you do make this recipe, don’t forget to also tag me on Instagram! I’d love to see your photos.

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