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Turkish Eggs


20 minutes

This beautifully simple dish is a breakfast staple all over Turkey - garlic and olive oil infused yoghurt, whipped up to form a pillowy soft base for runny eggs and punchy paprika butter. Serve with a hunk of toasted sourdough or warm pitta bread.

3 Farmdrop products in this recipe


Here’s how you do it

  1. Add the yoghurt, garlic and 1 tbsp olive oil to a mixing bowl. Using an electric whisk, whip up the yoghurt for 10 seconds until fluffy. If using a hand whisk, whip vigorously for 1 minute. Set aside.

  2. In a small saucepan, melt the butter and let it bubble gently until it turns into a nutty brown colour. Take off the heat then add the chilli, paprika and the remaining 2 tbsp of olive oil.

  3. Bring a large pan of unsalted water to the boil. Add the white wine vinegar and turn the heat down to just a slight simmer. Crack one egg into a cup or mug. Create a vortex in the pan by stirring the water with a spoon in a circular motion. Gently add the egg in one smooth motion. Repeat with the rest of the eggs. A very soft egg will take 2 minutes, a firmer one will take 4 minutes. It does depend on the size of the egg and the temperature (if they're stored in the fridge they will take longer.) Scoop the eggs out one at a time and drain on kitchen paper.

  4. Spoon yoghurt onto a plates, carefully place two poached eggs on top and drizzle with the red chilli butter.


  • 180g yoghurt
  • 50g butter
  • 4 eggs, fresher the better
  • 1 red chilli, finely chopped

From the Larder

  • 1 small garlic clove, crushed
  • 3 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 cap white wine vinegar

Suitable for

  • Vegetarians
  • Gluten free

What’s in this recipe

Maple Farm Kelsale

Organic Eggs (Mixed)

1/2 Dozen


Berkeley Farm

Organic Lightly Salted Butter (Handmade)

1 Block (~250g)



The Dorset Dairy Company

Dorset Strained Yoghurt (Greek Style)