High protein Turkish eggs
High protein Turkish eggs is a easy Mediterranean recipe that serves 2. 350 calories per serving. Recipe by Julia Daey on YouTube.
Prep: 10 min | Cook: 8 min | Total: 25 min
Cost: $2.31 total, $1.15 per serving
Ingredients
- 1 cup Plain Greek Yogurt (full‑fat, plain)
- 1 clove Garlic (minced)
- 1 tablespoon Fresh Dill (chopped)
- 0.5 teaspoon Salt (pinch)
- 2 pieces Large Eggs (room temperature)
- 1 tablespoon Unsalted Butter (cut into small pieces)
- 0.5 teaspoon Aleppo Pepper (mildly spicy, smoked)
- 0.25 teaspoon Crushed Red Chili Flakes (optional, for extra heat)
- 2 slices Sourdough Bread (thick‑cut)
Instructions
Prepare the Garlic‑Dill Yogurt
In a mixing bowl combine the plain Greek yogurt, minced garlic, chopped dill, and a pinch of salt. Stir until smooth and the garlic and dill are evenly distributed.
Time: PT3M
Poach the Eggs
Fill a saucepan with about 3 inches of water, bring to a gentle simmer (small bubbles), then create a whirlpool. Crack each egg into a small cup and gently slide into the water. Poach for 3‑4 minutes for a runny yolk or 5 minutes for a firmer yolk.
Time: PT5M
Temperature: just below boiling
Make the Chili Butter
While the eggs poach, melt the butter in a skillet over medium heat. As soon as it foams, sprinkle in the Aleppo pepper and optional chili flakes. Stir for 30 seconds until fragrant, then remove from heat.
Time: PT2M
Temperature: medium heat
Toast the Bread
Toast the sourdough slices until golden and crisp. If using a skillet, lightly brush each side with a little butter and toast over medium heat for about 1 minute per side.
Time: PT2M
Temperature: medium heat
Assemble the Dish
Spread the garlic‑dill yogurt onto the toasted bread, place the poached eggs on top, and drizzle the warm chili butter over everything. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: High‑protein, Vegetarian, Contains gluten, Contains dairy
Allergens: Eggs, Dairy (yogurt, butter), Gluten (bread)
Ingredient Substitutions
- Instead of Plain Greek Yogurt: Plain regular yogurt, Labneh
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Fresh Dill: Dried dill (1 tsp)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Large Eggs: Free‑range eggs
- Instead of Unsalted Butter: Olive oil (1 tbsp)
- Instead of Aleppo Pepper: Paprika + a pinch of cayenne
- Instead of Crushed Red Chili Flakes: Cayenne pepper (a pinch)
- Instead of Sourdough Bread: Whole‑grain bread, Gluten‑free bread
Equipment Needed
- Mixing Bowl
- Small Whisk or Spoon
- Saucepan
- Slotted Spoon
- Skillet (non‑stick)
- Toaster or Grill Pan
- Knife
- Cutting Board
- Serving Plate
Critical Steps — Do Not Skip
- Poach the eggs to the desired doneness without overcooking
- Melt the butter just until fragrant, avoiding browning
- Season the yogurt mixture correctly; too much salt can overpower the flavors
Chef Tips from the Video
- Use a pinch of lemon zest in the yogurt for extra brightness
- For a richer flavor, substitute half the butter with olive oil
- Serve with a side of sliced cucumbers for a refreshing contrast
Troubleshooting
Egg whites are spread out and not compact
Create a gentle whirlpool in the water before adding the egg; this helps the whites wrap around the yolk.
Yogurt is too watery
Strain the yogurt through a cheesecloth for 15‑20 minutes before mixing with garlic and dill.
Butter burns and turns bitter
Keep the heat medium‑low and remove the skillet from the burner as soon as the butter foams and the spices become fragrant.
Storage
Refrigerator: Yogurt mixture can be kept in an airtight container for up to 2 days. Re‑heat butter briefly before using again.
Freezer: Not recommended for the assembled dish; butter may separate.
Room temperature: Toast should be consumed within 1 hour for best texture.
Make-Ahead Tips
- Prepare the garlic‑dill yogurt up to 24 hours ahead and store refrigerated
- Chili butter can be made in advance and reheated gently before serving
Frequently Asked Questions
What is the cultural significance and history of garlic‑dill yogurt with poached eggs in Mediterranean cuisine?
Garlic‑dill yogurt, known as "labneh" or "tzatziki" in various Mediterranean cultures, has long been a staple for its cooling properties. Pairing it with poached eggs and spiced butter reflects a blend of Levantine breakfast traditions and modern brunch trends, offering a protein‑rich start to the day.
What are the traditional regional variations of yogurt‑based breakfast dishes in Mediterranean cuisine?
In Greece, thick strained yogurt (Greek yogurt) is served with honey and nuts; in Turkey, "menemen" combines eggs with tomatoes and yogurt; in the Levant, yogurt is mixed with garlic, cucumber, and dill and served alongside eggs or flatbread. This recipe adapts those flavors with Aleppo pepper for a subtle heat.
How is this dish traditionally served in the Levantine region?
Traditionally, the yogurt mixture is spread on warm flatbread, topped with soft‑cooked eggs, and finished with a drizzle of clarified butter spiced with Aleppo pepper. It is often accompanied by olives, fresh herbs, and a cup of strong tea.
What occasions or celebrations is garlic‑dill yogurt with poached eggs associated with in Mediterranean culture?
While not tied to a specific holiday, this hearty yogurt‑egg combination is popular for weekend brunches, Ramadan suhoor meals, and family gatherings where a quick yet nourishing dish is appreciated.
What other Mediterranean dishes pair well with this spicy yogurt and poached egg toast?
It pairs beautifully with a simple cucumber‑tomato salad dressed with olive oil and lemon, roasted eggplant dip (baba ganoush), or a side of grilled halloumi cheese for extra protein and texture.
What are the authentic traditional ingredients for this dish versus acceptable substitutes?
Authentic ingredients include full‑fat Greek yogurt, fresh dill, Aleppo pepper, and unsalted butter. Acceptable substitutes are plain regular yogurt, dried dill, smoked paprika mixed with a pinch of cayenne, and olive oil in place of butter.
What are the most common mistakes to avoid when making spicy yogurt with poached eggs and chili butter toast?
Common mistakes include over‑cooking the poached eggs, letting the butter brown or burn, and under‑seasoning the yogurt. Follow the critical points: keep the poaching water at a gentle simmer, melt butter just until fragrant, and taste the yogurt before serving.
Why does this recipe use Aleppo pepper instead of regular chili powder?
Aleppo pepper provides a moderate heat with a fruity, slightly smoky flavor that complements the cool yogurt without overwhelming it. Regular chili powder can be harsher and lack the nuanced aroma that defines the Mediterranean profile.
Can I make the garlic‑dill yogurt ahead of time and how should I store it?
Yes, you can mix the yogurt, garlic, dill, and salt up to 24 hours in advance. Store it in an airtight container in the refrigerator; give it a quick stir before using to recombine any liquid that may have settled.
What texture and appearance should I look for when the chili butter is ready?
The butter should be fully melted, golden‑yellow, and lightly foamy. After adding Aleppo pepper, it should become fragrant within 30 seconds and retain a smooth, glossy surface without any brown specks.
What does the YouTube channel Julia Daey specialize in?
The YouTube channel Julia Daey focuses on quick, nutritious home‑cooking tutorials that blend global flavors with simple techniques, often highlighting high‑protein and health‑focused meals for busy lifestyles.
How does the YouTube channel Julia Daey's approach to Mediterranean cooking differ from other cooking channels?
Julia Daey emphasizes minimal ingredient lists, fast preparation times, and a balance of protein and flavor, whereas many Mediterranean channels may focus on elaborate, traditional preparations. Her style is streamlined for everyday home cooks while still honoring authentic taste profiles.
Last updated: August 31, 2026
