Poached Eggs with Yogurt



Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

This may not sound appealing, but it is surprisingly tasty. The eggs can be poached or fried, served hot with runny yolks, and smothered in garlic-flavoured yogurt. An excellent snack, light lunch or supper.


  • 4 eggs, poached or fried
  • 3 tablespoons thick creamy yogurt
  • 2-3 cloves garlic, crushed with salt
  • salt and freshly ground black pepper
  • ½ tablespoon butter
  • ½ teaspoon kırmızı biber a few dried sage leaves, crumbled


Mix the yogurt with the garlic and season to taste. Melt the butter with the kırmızı biber. Place the hot, freshly poached or fried eggs on a plate. Spoon the yogurt mixture over them and trickle the hot melted butter over the top. Sprinkle with the dried sage leaves and eat while the eggs are still hot.