Elevate your breakfast or brunch with this stunning take on Turkish eggs. A Creamy, herbaceous coconut yogurt sauce serves as the perfect base for silky poached eggs, drizzled with a warm, spiced butter-oil blend infused with paprika and chili flakes. Topped with fresh dill for a burst of flavor, this dish is a delightful balance of richness, freshness, and a hint of heat. Serve it with crusty bread or flatbread for dipping, and enjoy a dish that’s both comforting and luxurious.

Ingredients

For the Creamy Coconut Tzatziki

1 cup Culina plain coconut yogurt (https://amzn.to/4fcqAzG) 

1/4 cucumber, finely diced

1–2 scallions, thinly sliced

1 small garlic clove, minced

Fresh dill, chopped (to taste)

1 tbsp fresh lemon juice

1 pinch Jamaican seasoning (https://amzn.to/4g8PTDR) 

Salt (to taste)

For the Poached Eggs:

2 large eggs

2 tsp apple cider vinegar (optional, for poaching)

Water (enough to fill a medium saucepan)

For the Butter Sauce:

2 tbsp butter or ghee

1 tbsp extra virgin olive oil (EVOO)

1/2 tsp paprika (smoked or sweet)

1/4 tsp crushed chili flakes (adjust for heat preference)

Pinch of salt

Toppings:

Fresh dill, chopped

Crusty bread or gluten-free flatbread (optional, for serving)

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Instructions

1. Prepare the Coconut Yogurt Sauce:
   • In a small mixing bowl, combine the coconut yogurt, diced cucumber, scallions, garlic, dill, lemon juice, Jamaican seasoning, and a pinch of salt.
   • Mix well and adjust seasoning as needed. Set aside.
2. Poach the Eggs:
   • Bring a medium saucepan of water to a gentle simmer, do not boil. Add vinegar if desired—it helps the egg whites hold together.
   • Crack one egg into a small bowl. Create a gentle whirlpool in the water with a spoon, then carefully slide the egg into the center.
   • Cook for about 2 minutes for a soft yolk or longer for a firmer yolk. Remove with a slotted spoon and set on a paper towel. Repeat with the second egg.
3. Make the Butter Sauce:
   • Melt the butter in a small skillet over low heat. Add the EVOO, paprika, and chili flakes, stirring gently until fragrant (about 1–2 minutes). Remove from heat.
4. Assemble the Dish:
   • Scoop the prepared coconut yogurt sauce into a serving bowl, spreading it evenly.
   • Place the poached eggs on top of the yogurt sauce.
   • Drizzle the warm spiced butter sauce generously over the eggs and yogurt.
5. Garnish and Serve:
   • Top with fresh dill.
   • Serve immediately with crusty bread or flatbread for dipping, if desired.