Turkish Eggs with Chili Yogurt & Pistachio-Garlic Butter

Written By Jana Pudles

Serves: 1 | Prep Time: 10 minutes | Cook Time: 10 minutes

Ingredients

Poached Eggs

  • 2 large eggs

  • 1 tsp white vinegar

  • Water, for poaching

Spiced Yogurt Base

  • ½ cup labneh

  • 1/4 cup tahini

  • 1 tbsp Calabrian chili paste (or to taste)

  • Juice from half of a lemon

  • Pinch of salt

Pistachio-Garlic Turmeric Butter

  • 1 tbsp unsalted butter

  • 1 small garlic clove, sliced

  • Pinch of ground turmeric

  • Pinch of black pepper

  • 2 tbsp shelled pistachios, coarsely chopped

  • Pinch of flaky salt

  • ¼ tsp honey

Garnishes

  • Fresh mint, roughly torn

  • Freshly grated lemon zest

Method

1. Poach the Eggs

  1. Fill a small saucepan with about 3 inches of water and bring to a gentle simmer (not a rolling boil).

  2. Add the vinegar to the water, this helps the egg whites set neatly.

  3. Crack each egg into a small cup or ramekin.

  4. Swirl the simmering water gently to create a small whirlpool, then slip in one egg at a time.

  5. Poach for 3–4 minutes, until the whites are just set and the yolks are still runny.

  6. Lift the eggs out with a slotted spoon and drain briefly on a paper towel.

2. Make the Spiced Yogurt

  1. In a small bowl, whisk together the labneh, tahini, chili paste, lemon juice, and salt.

  2. Adjust seasoning to taste — it should be creamy, tangy, and lightly spiced.

  3. Chill until ready to serve.

3. Prepare the Pistachio-Garlic Butter

  1. In a small dry skillet, lightly toast the chopped pistachios over medium heat for 1–2 minutes, stirring frequently, until fragrant and just beginning to turn golden.

  2. Add the butter to the same skillet and let it melt over medium heat.

  3. Stir in the garlic, turmeric, and black pepper, and cook gently for another 2–3 minutes, until the garlic is golden and aromatic.

  4. Remove from heat and stir in the honey and flaky salt.

  5. Keep warm until ready to serve.

4. Assemble & Serve

  1. Spoon the spiced yogurt onto a shallow bowl or plate.

  2. Halve the soft-boiled eggs and nestle them into the yogurt.

  3. Drizzle over the warm pistachio-garlic butter, letting it sizzle slightly.

  4. Finish with mint and a hint of lemon zest.

Serving Suggestion

Serve immediately with grilled flatbread or warm pita, brushed with olive oil and lightly charred.

Jana Pudles
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