Turkish eggs, yoghurt and chilli butter

Turkish eggs, yoghurt and chilli butter

Breakfast: Morning, Noon & Night
Danielle Wood

Eggs are very much a staple in Turkish cooking, along with yoghurt. This dish is surprisingly indulgent, using comforting ingredients and adding a little spice. It is the oozing nature of every mouthful that sends you off on a journey of wonderment.


Quantity Ingredient
2 tablespoons white wine vinegar
6 medium eggs
600ml greek or home-made yoghurt, (see note)
200ml double cream
1 lemon, zested and juiced
freshly ground black pepper
75g salted butter
1/2 teaspoon chilli powder
1/4 teaspoon hot smoked paprika
1 red chilli, finely chopped
small bunch parsley, chopped
mini pittas, toasted and sliced, to serve


  1. Poach the eggs by filling a large high-sided frying pan with about 4 cm of water over a medium heat and add the vinegar. Crack the eggs into the water, making sure they are evenly spaced. Bring the water to the boil, then take off the heat. The eggs should stay warm while you are preparing everything else. If you find the tops of the eggs need cooking a bit more, just splash some of the hot water over them or put a lid or baking tray over the pan when you cook them to slightly steam the tops.
  2. Pour the yoghurt and cream into a mixing bowl, stir in the lemon juice and zest, and season. Whisk until stiff and then divide equally between 6 bowls.
  3. In a separate frying pan, melt the butter with the chilli powder and paprika, and let it bubble for 3–4 minutes. Remove from the heat before the butter turns brown.
  4. Use a slotted spoon to put an egg on top of the yoghurt in each bowl, then spoon over the butter and sprinkle with chilli and parsley. Serve with the toasted pitta breads.


  • To make home-made yoghurt, heat 2.25 litres whole milk in a saucepan to about 95°C. Stir the milk gently making sure the bottom doesn’t burn or it doesn’t boil over. Cool until it is just about warm to touch, roughly 46°C. Stir occasionally to prevent skin forming. If skin does form, just pull it out or stir it back in.

    Add 200 ml to 140 ml natural yoghurt (check it contains live active yoghurt cultures) and gently stir it through using a whisk. When combined, stir the yoghurt mixture into the warm milk whisking as you go. Now wrap the pot in towels and put it in a warm place to set. My mum recommended using a thermos flask which works a treat.

    Leave for at least 4 hours or even better, overnight. The longer you leave it the thicker it gets and the more tart it tastes. Perhaps test yours after 4 hours to see if it is how you like it.

    Once set, remove the watery whey from the surface and transfer into a storage container. This can be stored in the fridge for up to 2 weeks. Save 140 g to make your next batch.
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