Turkish Yogurt with Poached Egg, Chili Oil & Radishes
Course: Savoury, Breakfast
4
4 – 8This Greek Yogurt with Poached Egg and Chili Oil is a vibrant Mediterranean breakfast that’s creamy, spicy, and refreshing all at once. Thick Greek yogurt forms the base, topped with perfectly poached eggs, crunchy radishes, zesty lemon, and a drizzle of homemade chili oil. Served with toasted sourdough bread, it’s a protein-packed, gut-friendly meal that comes together in under 15 minutes. Ideal for a healthy brunch, light lunch, or stylish starter, this dish is full of flavour and texture — inspired by Middle Eastern and Mediterranean flavours.
Ingredients
1 cup thick Greek yogurt
2 large eggs
1 tsp white vinegar (for poaching water)
3–4 radishes, thinly sliced
Zest of ½ lemon
Freshly ground black pepper
2 slices of sourdough bread, toasted
- For the Chili Oil
2 tbsp olive oil
1 tsp red chili flakes
½ tsp smoked paprika
1 small garlic clove, grated
Pinch of salt
Directions
- Make the chili oil
- In a small saucepan, heat olive oil over low heat.
- Add garlic, chili flakes, paprika, and a pinch of salt. Let it gently sizzle for 2–3 minutes, then remove from heat and set aside.
- Poach the eggs
- Bring a pot of water to a gentle simmer and add the vinegar.
- Crack eggs into small bowls and gently slide into the water.
- Poach for 3–4 minutes until whites are set and yolks are soft. Remove with a slotted spoon and drain on paper towel.
- Assemble the plate
- Spread thick Greek yogurt onto plates or shallow bowls.
- Top each with a warm poached egg.
- Drizzle generously with chili oil, then garnish with thin radish slices, lemon zest, and black pepper.
- Serve
- Add toasted sourdough on the side or underneath. Optional: a sprinkle of flaky salt or fresh dill for extra flavour.
Notes
- Mediterranean Tablecloth available here