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Turkish Poached Eggs with Yogurt and Aleppo Oil

Turkish Poached Eggs

Mia Estolano-Levert
Healthy breakfast, snack or light dinner, this small plate is made with poached egs, garlic butter and red pepper oil. If you can find Aleppo, that is perfect, if not, you can substitute using suggestions at cook's notes. Perfect with crusty bread to sop up all gooey egg-y yogurt.
Prep Time 15 mins
Total Time 15 mins
Course Breakfast, Snack
Cuisine Turkish
Servings 2


Aleppo (Pepper) Oil

  • 1/4 tsp aleppo pepper
  • 2 tbsps olive oil good quality

Garlic Yogurt

  • 1 1/2 cup Greek Yogurt room temperature
  • 1 clove garlic grated
  • 1/4 tsp salt to aid in making paste

Poached Eggs

  • 4 eggs
  • 1-2 tbsp splash of vinegar
  • 1 tbsp salt

For Serving

  • preferred bread
  • dill, mint or parsley


Aleppo Oil

  • Stovetop: Heat olive oil and aleppo pepper in a small saucepan until color is infused in the oil. Once the nutty scent wafts in the air, turn off heat.
  • MIcrowave: Heat olive oil and aleppo pepperin a heatproof dish in increments of 30 seconds for 2-3 minutes. Color should be infused in the oil and it should smell nutty.

Garlic Yogurt

  • Bring yogurt to room temperature: Put yogurt in a stainless bowl and let it sit in a bowl of hot water.
  • Mix garlic and yogurt and salt, and let the yogurt continue getting to room temp.

Poached Eggs

  • Bring a small pot of water, salt and vinegar to a boil. Water should at least be 4 inches up the side of the pot. Vinegar helps in the coagulation (formation) of the eggs and salt already adds flavor.
  • Crack eggs INDIVIDUALLY into small bowls. Depending on how big your pot is, you can do two at a time or 4 in one go. Just more dishes to wash ;) Please see cook notes below for additional tips.
  • Once the water boils, lower the heat to medium. Create a vortex by using slotted spoon and swirling the water.
    This technique helps two ways in poaching eggs. First, the movement helps the spherical formation of the egg. Second, the egg is cooking while moving in water before it sets down at the bottom...because gravity.
  • Quickly but gently tip the egg onto the water. Let the tip of the bowl touch the water so the egg gently falls into the water. Making sure water is still circling, add another egg/s whether you're making it in two batches or one. Just remembering which egg came in first.
  • Set timer to about 5 minutes. Make sure that the water is not simmering or boiling. NO bubbles at all but there is water movement. Nudge the eggs gently if they settle at the bottom.
  • Using your slotted spoon, pick up the first egg and touch with your finger to check if the white has set in. If not, cook some more for 30 seconds to one minute.
  • Once it's cooked to your liking, pull out the eggs from the water using a slotted spoon and let it rest on a dish cloth or paper towel to remove excess water.


  • Warm plate in a microwave for about 10-15 seconds.
  • Spoon half of the yogurt on the plate creating depressions or hollow parts for the oil.
  • Drizzle yogurt with aleppo oil.
  • Nestle with two poached eggs per plate.
  • Sprinkle with herbs.
  • Add bread on the side and enjoy.


Bring Yogurt to Room Temp
Put yogurt in a stainless bowl and let it rest on bowl of hot water.
Pretty Poached Eggs
You can let the eggs run through a sieve before cooking so that the runny white part does not form trails as you cook the eggs.
Alternatively, you can just put the whole eggs, and trim off the trails with kitchen shears. 
If I'm not taking pictures, I just tuck the trails underneath. It is still food. ;)
Aleppo Pepper Substitutes
  1. Infuse 1 tbsp annatto (Achuete Seeds)  + 1 tbsp Peppercorn in 1/2 cup olive oil or butter until color is infused. Strain the spices and add red pepper flakes while oil is still hot. Use 2 tbsps for the recipe above. Store and save the oil for other or later uses. 
  2. a pinch of Paprika +a pinch Pepper Flakes infused into the oil. Adjust pepper flakes according to taste. 
Keyword healthy, poached eggs, yogurt