Turkish Poached Eggs with Garlic Yogurt

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/3 cups plain Greek yogurt

2 small cloves garlic, minced

3 tablespoons chopped fresh dill

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

2 tablespoons white wine vinegar

8 large eggs

2 large pinches red pepper flakes

2 tablespoons chopped walnuts

2 tablespoons unsalted butter

1 bunch watercress, tough stems trimmed

1 small whole-wheat baguette, split, toasted and cut into pieces


  1. Combine the yogurt, garlic, dill, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; stir until smooth. Spread the yogurt on 4 plates.
  2. Bring about 3 inches of water to a boil in a wide pot. Add the vinegar and reduce the heat to medium to maintain a gentle simmer. Crack 4 eggs into individual small bowls or ramekins. Carefully lower each egg into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove the poached eggs with a slotted spoon and blot the bottoms dry on a kitchen towel. Divide among the plates. Let the water return to a simmer and repeat with the remaining 4 eggs; add to the plates. Season the eggs with a pinch each of salt and red pepper flakes.
  3. Toast the walnuts in a small skillet over medium heat, stirring, until golden, about 4 minutes. Stir in a pinch of red pepper flakes, then stir in the butter until melted. Spoon over the eggs.
  4. Toss the watercress with the remaining 1 tablespoon olive oil and a pinch of salt in a medium bowl; divide among the plates. Serve with the bread.