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Turkish Eggs

Turkish Egg

Warm thickened Yogurt with poached egg and a tempering of paprika & Sumac.
Course Savory
Cuisine Turkish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 serving
Author Foodcow


  • 1 Egg
  • 1 teaspoon Vinegar
  • 100 ml Yogurt
  • ¼ teaspoon Paprika
  • ½ teaspoon Sumac
  • 1 clove of garlic
  • Salt to Taste
  • 1 teaspoon Butter


  • Heat a pot of water.In a heatproof bowl(I prefer borosilicate or steal) add the yogurt.
  • Place the bowl with yogurt on top of the simmering water(the bottom not touching the water)
  • Keep whisking the yogurt and you will see it thicken and warm up slightly.Keep doing this for about 5 minutes and then remove from the heat.Add Salt.
  • Use the same pot of boiling water-reduce the heat so that the water is simmering and not boiling.
  • Break an egg in a ramekin or a small bowl.Sprinkle the vinegar on top of the egg as Nigela says-aiming for the white.
  • Tip the egg gently in the water and do not disturb for 2 minutes.The egg should come up automatically but if it doesn't nudge it with a spatula.At about 3-4 minutes the egg will be cooked but the yolk will still be runny.
  • Using a slotted spoon take the poached egg out.Place it on the yogurt.
  • Heat the butter in a small pan.Once it starts to bubble add the paprika,sumac and the garlic clove.Switch off the gas before the paprika starts to burn.
  • Tip this tempering over the yogurt and egg and enjoy!