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Turkish-style Eggs with Gochugaru Chili Butter and Garlic Yogurt

Dipping crusty bread in the garlicky yogurt paired with the spicy gochugaru chili butter is amazing. It’s tangy from the yogurt, spicy from the chili butter, and the jammy poached egg just tops it all off!
Prep Time5 mins
Cook Time5 mins
Course: Appetizer, Breakfast, Side Dish
Cuisine: Turkish
Keyword: avocado toast, breakfast, breakfast idea, butter, chili butter, chili oil, cilbir, egg toast, eggs, greek yogurt, poached eggs, turkish, turkish eggs, yogurt
Servings: 2 servings


  • ½ cup Greek yogurt
  • 1 clove Garlic grated
  • 2 Eggs
  • 2 slices Bread of choice or more!
  • tbsp Salt
  • tbsp Black pepper
  • 4 tbsp Salted butter
  • 1 tbsp Gochugaru (Korean chili pepper flakes)


  • Heat a small pot on medium heat and add the butter. Once the butter is melted, add the gochugaru and lower your heat. Let it simmer on low heat until the chili butter is fragrant, it should only take about 1-2 minutes.
  • In a small bowl, combine your greek yogurt, grated/minced garlic, salt and pepper (to taste). Stir to mix all the ingredients to make a garlicky yogurt sauce.
  • Heat a skillet on medium-high heat and toast your choice of crusty bread to your liking.
  • In a shallow bowl or plate, evenly spread your yogurt sauce. Drizzle some of the chili butter on top of the yogurt sauce, then carefully add your poached eggs. Finish by drizzling some more chili butter sauce and garnish is chopped parsely (optional) and crusty bread! Enjoy!


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