Turkish Eggs Recipe
Two soft boiled eggs atop garlic dill yogurt with a drizzle of chile oil. Served with a side of salad and toast.
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Ingredients
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Garlic-Dill Yogurt
Eggs
Chile Oil (Spiced Butter-Oil Drizzle)
Salad
Toast & Garnish
Method
Garlic-Dill Yogurt
- 1
Make the yogurt base
In a medium bowl combine the plain whole-milk yogurt and Greek yogurt (if using) to get a thick, creamy base. Add grated garlic, chopped fresh dill, lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and well combined. Taste and adjust seasoning. If the mixture is too thick, thin with 1–2 tsp water or more lemon juice to reach a spreadable consistency. Cover and refrigerate while you prepare the rest.
Eggs
- 2
Soft-boil the eggs
Bring a medium pot of water to a gentle boil. Add 1/2 tsp salt and 1 tsp white vinegar if using. Using a spoon, lower the 2 large eggs into the simmering water. Reduce heat so water stays at a gentle simmer and cook for 6 minutes for jammy soft-boiled yolks (6 minutes from when the eggs go into the water).
- 3
Cool and peel
When the 6 minutes are up, immediately transfer the eggs to a bowl of ice water or run under cold water for 2–3 minutes to stop cooking. Gently crack and peel the eggs. Keep them warm (wrap in a clean towel) or hold them at room temperature while you finish the chile oil and assemble.
Chile Oil (Spiced Butter-Oil Drizzle)
- 4
Prepare the chili oil
In a small saucepan or skillet over low heat, melt 2 tbsp unsalted butter together with 2 tbsp neutral oil. Once melted and fragrant, remove from heat and stir in 1 tsp Aleppo pepper (or red pepper flakes), 1/4 tsp smoked paprika, 1/8 tsp ground cumin and 1/8 tsp salt. Let the flavors infuse for 1–2 minutes; the mixture should be warm but not smoking. Taste and adjust spice level; add a pinch more Aleppo pepper for more heat. Keep warm.
Salad
- 5
Dress the salad
In a small bowl toss the mixed salad greens, halved cherry tomatoes and sliced cucumber with 1 tsp olive oil, 1 tsp fresh lemon juice, 1/8 tsp salt and a pinch of black pepper. Toss gently and set aside.
Toast & Garnish
- 6
Prepare the toast
Toast 2 slices of country bread or sourdough until golden and crisp. Lightly drizzle each slice with 1/4 tsp extra-virgin olive oil.
- 7
Assemble the dish
Spread a generous layer (about 1/2 cup) of the garlic-dill yogurt onto the center of a serving plate. Halve the peeled soft-boiled eggs and place them yolk-side up (or whole if preferred) on top of the yogurt. Spoon the warm chile-butter oil around and slightly over the eggs—about 1–2 tbsp total—so the butter melds into the yogurt and creates ribbons of red oil. Sprinkle with the reserved 1 tsp fresh dill and an optional pinch of sumac for brightness. Season with a little flaky salt and freshly ground black pepper to finish.
- 8