Turkish-Style Eggs on Lemon Yogurt with Chili Butter
April 05, 2025 by Kimberly
The moment the warm butter hits the cold lemony yogurt, everything in life makes sense again. Silky eggs, spice, tang, drama: this is breakfast, brunch, lunch you name it and “I deserve this” energy.
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
TOTAL TIME
15 min
SERVES
2 portions
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
It’s creamy, lemony, just the right kind of spicy, and somehow manages to be elegant and comforting at the same time. Think of it as your new go-to brunch move when you want something easy that feels elevated. Or when you’re slightly dramatic about lunch (like me).
Best served still warm, the yogurt slightly chilled, the eggs just done, and the chili butter piping hot so it melts and swirls. Spoon it all together with fresh herbs (I love dill, parsley, or chives) and a hunk of crusty bread. It’s the kind of meal that makes people ask, “Wait, what is this?”
You can prep the yogurt mix a day ahead. Store it in the fridge in a sealed container. And you can easily boil your eggs a few days in advance, and just reheat the chili butter quickly in a pan when ready to serve.
Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
Love,
Kimberly
If you want to get to know me better,
click here!
LET’S MAKE A PIECE OF HAPPINESS
Print
Turkish-Style Eggs on Lemon Yogurt with Chili Butter
- Course: Lunch
- Total Time: 15 min
- Yield: 2 1x
Description
GOOD TO HAVE ON HAND
- small pan
- toaster
- small pot
- sharp knife
- cutting board
Ingredients
Units
Scale
LEMON YOGURT
- 300 grams yogurt
- 2 garlic cloves
- zest of 1 lemon
- salt & pepper to taste
CHILI BUTTER
- 40 grams butter
- 1 tsp chili flakes (or store-bought crispy chili oil)
OTHER INGREDIENTS
- 2 slices sourdough bread
- 4 eggs
- parsley
- sumach, optional
Instructions
- Bring water to a boil and cook the eggs for about 7 minutes, just enough so the yolks stay soft and runny.
- While the eggs are cooking, mix the yogurt with grated garlic, lemon zest, salt, and pepper. Spread the yogurt onto two plates and smooth it out.
- In a small pan, melt the butter until it starts to bubble. Add the chili flakes and warm it briefly, then set aside. For a faster option just use some of that store-bought crispy chili oil
- Toast the bread and finely chop the herbs.
- Peel the eggs and place them on top of the yogurt. Slice them in half, drizzle everything with the chili butter, sprinkle over the herbs, and serve with the toasted bread.
- Cook Time: 15 min
CRAVING MORE?
Follow along here & don’t forget to subscribe to my substack!
0 Comments