Turkish Eggs with Aleppo Pepper Butter
This dish is one of my wife Vida’s favorite breakfasts. On weekends when we have the chance to slow down, this is what she craves most. Turkish eggs may look fancy, but the truth is they come together quickly and deliver flavor that feels far more luxurious than the effort it takes. The creamy base of garlicky yogurt is warm and tangy, perfectly balanced by soft poached eggs that spill golden yolk with every bite. What sets it apart is the Aleppo pepper butter—nutty browned butter with just the right amount of smoky, floral heat. A sprinkle of dill keeps it fresh and bright, while thick slices of sourdough toast are essential for scooping up every last drop. Simple ingredients, layered with care, make this breakfast feel like an indulgence without the fuss.
Poached Eggs with Garlicky Yogurt and Aleppo Butter
2
10 minutes
10 minutes
435
Turkish
Main Dish
Turkish eggs bring together some of the best flavors in one bowl—tangy yogurt, rich eggs, and a buttery chile sauce that ties it all together. The yogurt is gently warmed with garlic and Revolution Barbecue SPG$ Salt, Pepper, Garlic and More! so it becomes velvety and mellow. Poached eggs add richness, their yolks blending into the yogurt for a sauce of their own. The Aleppo pepper butter is the star: browned butter that smells nutty and deep, kissed with olive oil and smoky chile flakes. Dill cuts through with brightness, and sourdough toast adds crunch to the creaminess. This dish feels restaurant-worthy but is easy enough to make in the time it takes for your coffee to brew. It’s comfort and elegance in the same bowl—no wonder it’s a favorite in our house.
Ingredients
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- 1 cup Greek-style plain yogurt
- 1 garlic clove, finely crushed
- 1 teaspoon Revolution Barbecue SPG$ Salt, Pepper, Garlic and More!
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- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
2 teaspoons Aleppo pepper
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- 4 large eggs, fridge cold
- 4 teaspoons lemon juice
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- Fresh dill fronds, chopped
- Thick slices of sourdough toast
Directions
- Warm the Yogurt: Fill a saucepan with 1½ inches of water and bring to a boil. In a heatproof bowl that fits over the pan without touching the water, combine the yogurt, garlic, and Revolution Barbecue SPG$ Salt, Pepper, Garlic and More!. Set the bowl over the steam, stirring until the yogurt reaches body temperature and a lightly whipped consistency. Turn off the heat, leaving the bowl in place to keep warm.
- Make the Pepper Butter: In a small saucepan, melt the butter gently until it begins to brown and smell nutty. Remove from heat, stir in the olive oil, then add the Aleppo pepper. Set aside to infuse.
- Poach the Eggs: Fill a wide saucepan with 1½ inches of water and bring to a gentle simmer. Crack each egg into a ramekin and add 1 teaspoon of lemon juice, letting it coat the whites. Carefully slide the eggs into the water one at a time. Lower the heat so the water is still, and poach for 3 to 4 minutes until the whites are set and the yolks remain runny. Use a slotted spoon to transfer the eggs to a paper towel–lined plate.
- Assemble and Serve: Divide the warm yogurt between two shallow bowls. Top each with two poached eggs, spoon the Aleppo butter over the eggs and yogurt, and finish with chopped dill. Serve immediately with sourdough toast.
