Turkish Eggs with Yogurt pairs a 6-minute egg with creamy lemon-garlic yogurt for a refreshing, protein-rich summertime breakfast.
I love eggs for breakfast and I’m always looking for different ways go enjoy them. Turkish Eggs with Yogurt is a great summertime alternative to traditional poached eggs & toast. It’s a savory breakfast that’s refreshing in the summertime heat while being filled with good for you protein and fat.
My Turkish Eggs dish whips up in about 15-minutes and is something I can easily make on a week day before rushing off to work. You can even shorten the process some by making a big batch of the lemon-garlic yogurt ahead of time if you meal prep on the weekends.
Ever since my trip to Greece, where I enjoyed thick, creamy yogurt, I’ve swapped my standard 0% yogurt purchase for 2% Greek Yogurt (I know, it’s Turkish Eggs but I’m using Greek yogurt…relax). This swap has made a world of difference when it comes to taste and the bit of extra fat from the yogurt helps with the meal’s satiety. I highly recommend using Fage 2% Greek yogurt for this recipe (and always).
As for the Turkish Eggs, I chose to use a 6-minute egg instead of a standard poached egg. I like 6-minute eggs as they result is a runny yolk and solid white, similar to a poached egg, but they’re easier to make and in my opinion, you don’t lose half the whites in the water.
The key to making a 6-minute egg is to immediately plunge it into a ice bath once your 6-minute timer expires to stop the cooking process. This results in a deliciously, runny yolk. After cooling the egg, gently crack and remove the shell, handling the egg like a delicate glass slipper so it doesn’t break before you lay it upon its bed of yogurt.
If you aren’t a fan of runny egg yolks, you can still use a similar technique but instead, cook the eggs for 7-8 minutes for a more solid center. Also, I love Vital Farm eggs because of their farming ethics. The yolks are so golden in color and packed with nutrients when compared to traditional farmed eggs.
I like to drizzle a spicy olive oil (harissa olive oil from Con’ Olio is my choice!) on top of my Turkish Eggs and add a sprinkle of chopped walnuts for crunch. To mop up the yolk and yogurt, I also toast up a slice of seedy bread (try Powerseed from Dave’s Killer Bread) but this is totally optional.
However you choose to enjoy this dish, I hope you make it a summertime breakfast staple!
- 2 Vital Farm eggs
- ½ cup plain 2% Fage Greek yogurt
- ¼ tsp grated garlic
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1 slice multi-grain bread, like Powerseed from Dave's Killer Bread, toasted
- ½ teaspoon harissa olive oil
- 2 teaspoons chopped walnuts
- salt and pepper to taste
- Prepare an ice bath by adding 1 cup water and a cup of ice to a small mixing bowl. Set side.
- Bring 2-cups of water to boil in a medium-sized sauce pan over high heat.
- Once boiling, gently slide the eggs into the water using a slotted spoon and boil on medium-high heat for 6-minutes.
- After 6-minutes, use a slotted spoon to remove the eggs from the boiling water and gently place it into the prepared ice bath for 1 minute.
- Remove the eggs from ice bath and gently crack to remove the shell. Be sure to remove all shell pieces from the eggs before plating.
- While the egg is boiling, place the Greek yogurt in a small bowl and whisk in the garlic, lemon juice, zest, and season with salt and pepper to taste.
- Spread the yogurt onto a plate.
- Place the cooked egg in the center of the yogurt.
- Drizzle with olive oil, chopped walnuts, and serve with multi-grain bread on the side.
Inspired by a trip to Greece, this Athenian Garbanzo Bean Salad with Green Apple Vinaigrette is a sweet, tart, savory and crunchy salad – perfect for summer dining.
While I tasted my way across Italy & Greece, I was taking notes on my favorite dishes so when I landed back home in my own kitchen, I could recreate my most memorable meals, like this Athenian Garbanzo Bean Salad with Green Apple Vinaigrette. <3M & I shared this Garbanzo Bean Salad while dining in Athens and it was definitely one of our favorite dishes of the trip.
