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.
What a beautiful breakfast. And, I totally agree with you at the 2% yogurt. It makes a world of difference – with milk, too, for that matter.
How interesting! Eggs and yogurt usually aren’t paired together like this around here, but I think you might be starting a new trend!
Oh my! This is my kind of breakfast!
this is a really interesting recipe and I totally am onboard with this! those eggs looked cooked to perfection!
Those eggs look PERFECT. One of my favorite things in the world is topping stuff with creamy runny eggs like those.