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turkish eggs
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5 from 19 votes

Turkish Eggs with Dilled Yogurt

Servings: 2


Greek Yogurt

  • 1 cup Greek yogurt
  • 2 cloves garlic, minced
  • 1 tbsp fresh dill chopped, heaping tbsp
  • black pepper
  • salt
  • 1 tsp lemon juice
  • drizzle extra virgin olive oil

Cherry Tomatoes

  • 1 cup cherry tomatoes
  • olive oil
  • pepper
  • salt

The Supporting Cast

  • 4 eggs
  • 2 slices sourdough bread
  • fresh dill, chopped
  • fresh mint, chopped
  • chile oil


Greek Yogurt

  • In a small bowl mix together Greek yogurt through lemon juice. Cover with plastic wrap and let sit on the counter for up to an hour.

Cherry Tomatoes

  • Preheat oven to 400 F
  • In a bowl mix together cherry tomatoes with a drizzle of olive oil, pinch of pepper and salt. Pour onto parchment lined baking sheet ensuring they are one layer.
  • Roast for 12-15 minutes or until the tomatoes have burst and are soft. Remove pan from oven and set aside.


  • Poach your eggs. With a slotted spoon remove to a plate with a paper towel once they are done cooking.
  • While eggs are poaching, toast your sourdough bread and butter if you wish.


  • Spread yogurt mixture on bottoms of two plates. Add a scoop of the tomatoes, two eggs on each plate, sliced sourdough bread, a sprinkle of black pepper, fresh mint, fresh dill and a drizzle of chile oil. Serve.