Turkish Yogurt with Poached Egg, Chili Oil & Radishes

Recipe by ElmarieCourse: Savoury, Breakfast
Servings

4

4 – 8

This 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
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