Wholesome breakfast
We haven’t actually eaten Turkish eggs in Turkey yet, but we tried this dish at home years ago — and it has since become one of our favorite breakfasts. It’s filling yet light, and here are its top qualities:
- The combination of creamy yogurt, soft-boiled eggs, and aromatic butter offers a rich flavor with a beautiful contrast of textures.
- A great weekday meal if you have a few extra minutes, or perfect for weekends.
- A wonderful idea for a special breakfast.
- Suitable for vegetarians.
Tips and tricks
The recipe takes no more than 15 minutes, but these tips might come in handy:
For a fresh herbal touch, sprinkle with chopped dill, mint, or parsley just before serving.
In Turkey, Aleppo pepper is traditionally added to the melted butter, but you can also use chili flakes or paprika— adjust the amount to your taste.
Bread is almost a must! Toast it in a pan for extra crispiness. We chose Roza Oktober bread, but any good loaf or more oriental-style bread (like pita) will work beautifully.
Start by preparing the yogurt and butter, then toast the bread, and only cook the eggs last, so they stay warm and fresh.
Optionally, serve with fresh vegetables on the side, such as sliced cucumbers and tomatoes.
Storing
You can store the different components of this recipe separately:
Yogurt – Store in an airtight container in the refrigerator for up to 2 days. Stir gently before serving.
Butter – We usually make a larger batch (as in this recipe). Store it in a small, tightly sealed container in the fridge for up to 3 days, and reheat before using.
Eggs – Best when fresh, but you can also store them in a sealed container in the refrigerator for up to one day.
How to make Jammy Eggs with Paprika Butter and Greek Yogurt at home (video)
Check this short video to master making Jammy Eggs with Paprika Butter and Greek Yogurt at home.
Next, try these eggy breakfast ideas
- Dippy Eggs and Savory French Toast
- Poached Eggs with Avocado and Sun-Dried Tomatoes
- Scrambled Eggs with Truffles
- Asparagus Omelette with Cheese
- The Best Eggs Benedict
- Zucchini and Tomato Frittata
- Cheesy Scrambled Eggs
Made in collaboration with Podravka d.o.o.
METHOD
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bread
Slice the bread into thin pieces. Toast it in a lightly greased pan or in a toaster.
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aromatic butter
Put the butter in a pan and place it over low heat. Once it melts, grate in the garlic. Add the paprika powder and lemon juice. Stir and remove from the heat.
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yogurt
Put the yogurt into a deep plate. Add the grated garlic, lemon zest, olive oil, and lemon juice. Mix well.
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eggs
Fill a saucepan with water and place it over medium heat. When the water comes to a boil, slowly dip the eggs into the water three times for a second each time, then gently place them in the water and cook for 5 minutes. Once cooked, quickly cool them in ice or under cold running water.
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serve
Place the yogurt mixture on a serving plate. Add the eggs, drizzle them with the aromatic butter, and sprinkle with chopped parsley if desired. Serve with toasted bread.
