Inspired living

Turkish Eggs with Chilli and Oregano Butter Recipe

Turkish Poached Eggs With Chilli And Oregano Butter

Credit: Stephanie Hinton

Want to take a simple breakfast to the next level? Look no further than these Turkish poached eggs. The chilli oregano butter is an absolute must!

Serves: 4




  • 1 cup full-fat Greek yoghurt
  • 2 tsp chopped fresh dill plus sprigs for serving
  • 1 garlic clove, crushed
  • Pinch Himalayan sea salt
  • Freshly ground black pepper
  • 3 tbsp unsalted butter
  • 2 tbsp sesame seeds
  • 3 tbsp fresh oregano leaves
  • 1 tsp chilli flakes
  • 4 large slices sourdough
  • 1 tbsp olive oil
  • 8 large eggs
  • Fresh mint leaves, to serve
  1. Preheat oven to 180°C (160°C fan-forced). Combine the Greek yoghurt, dill, ½ the garlic, ¼ teaspoon Himalayan sea salt, and pinch of black pepper in a small bowl. Set aside.
  2. Melt the butter in a small frying pan over a medium-low heat. Add sesame seeds, oregano, chilli flakes and a pinch of sea salt and cook in the pan until fragrant and golden, about 4 mins. Remove from heat. Place the sourdough on a baking sheet, brush both sides with oil, crushed garlic and season with a pinch of salt and pepper.
  3. Meanwhile, bring 2-3 inches of water to a gentle simmer in a large frying pan. Crack 4 eggs into the water and poach until the whites are set but yolks are still runny, about 3-4 mins. Using a slotted spoon, carefully transfer cooked eggs to paper towels to drain. Repeat with the remaining 4 eggs.
  4. To serve, dollop a few spoonfuls of the Greek yoghurt mixture to the centre of the sourdough, top with poached eggs, mint, and the chilli and oregano butter.
  5. Tip: When poaching eggs in a shallow pan, ladle hot water over the top to assist the cooking process. Be gentle and don’t agitate them too much; softly, softly is the best approach.