Turkish Eggs



2-turkish eggs

By jules (turkish eggs) [CC-BY-2.0], via Wikimedia Commons

The Turkish streets are flocked with this vibrant dish and now it will be available right in your kitchen too! After all, Turkish egg is a pleasant deviation from the clichéd scrambles or omelets and the dish tastes better too.

In spite of its exotic name, it’s as easy as making an omelet and involves a poached egg smothered with paprika spiked, aromatic butter and nestled snugly on a bed of garlicky yogurt.

The entire culinary collaboration is an extravagance and promise to pleasure you with a mélange of flavors. It’s so addictive that you’ll ditch other typical egg dishes for good and make it your staple for breakfast, brunch, or supper.

But is it adaptable to our diet? Well, the dairy products in it don’t really make the authentic one fit for a caveman’s diet. But replacing the dairy-based yogurt and butter with almond based variants makes the dish completely adaptable to our diet and apt to give you ultimate primal pleasure. However, the thought of poaching the eggs might turn many off. But don’t worry.

Just pick fresh eggs from the farmer’s market and cook them as per the instructions provided in the following recipe to turn into an egg-poaching star in no time; the rest is child’s play!

So gear up and spice things up in your next afternoon meal with Turkish eggs.


Serves: 1

  • 1 egg
  • ¼ cup almond yogurt
  • 2 tbsp almond butter
  • ½ tsp Hungarian paprika
  • 1 tbsp fresh parsley leaves, finely chopped
  • 1 large garlic clove, peeled and finely chopped
  • 1 tbsp apple cider vinegar
  • Pinch of salt
  • Pinch of red pepper flakes, crushed


  • Pour in enough water in a small pot, so that it stands a couple of inches from its base.
  • Add a splash of vinegar and heat the mixture over gentle heat until it starts simmering.
  • Crack the egg open and place it, intact, in a small cup.
  • Slide it carefully into the simmering water and cook for 2-4 minutes, without agitating it at all, until the egg whites turn firm.
  • Meanwhile, place the almond yogurt in a small bowl and stir in the chopped garlic until well combined.
  • Spread it out onto the centre of a plate and set aside.
  • Gently drain it out, using a slotted spatula, onto the bed of garlic-infuses yogurt and set aside.
  • Add a knob of almond butter in a skillet and melt it over moderate heat.
  • Sprinkle the chopped herbs, spices as well as a dash of salt and give them a nice stir to mix well.
  • Heat the mixture until it starts sizzling and turns brown.
  • Remove from heat and pour it over the poached egg until well coated.
  • Serve hot.