Recipe · 15 min
Turkish Eggs with Garlicky Yogurt, Chili Butter, Chives & Pita
- 15 min
- 2–6 servings
- 432 kcal / serving
A creamy garlicky yogurt base supports softly poached eggs, finished with a bright chive topping and warm chili butter. It comes together quickly for a satisfying weeknight breakfast-for-dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ small pkgchives
- 2eggs
- 1 clovegarlic
- 1 ½ cupsplain Greek yogurt
- 2whole grain pitas
From the pantry: butter, unsalted, crushed red pepper, paprika, salt
Cookware
chef's knife · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · spatula · toaster (optional) · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ¼ small pkgchives
- 1 clovegarlic
Dairy, eggs & chilled
- 2eggs
- 1 ½ cupsplain Greek yogurt
Bakery & bread
- 2whole grain pitas
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chives | ¼ small pkg | ½ small pkg | ¾ small pkg |
| eggs | 2 | 4 | 6 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| plain Greek yogurt | 1 ½ cups | 3 cups | 4 ½ cups |
| whole grain pitas | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Chop the chives into small pieces and set them aside.
- Peel and mince the garlic and place it in a small bowl with the yogurt; whisk to combine until smooth.
- In a small saucepan, melt the butter with crushed red pepper and paprika over medium heat until foamy, about 1–2 minutes; keep an eye on it so it doesn’t burn, then remove from heat.
- Preheat a nonstick skillet over medium heat.
- If desired, toast the pita bread and cut into wedges for serving.
- In the hot skillet, add a bit more butter and swirl to coat the bottom; crack the eggs into the skillet and season with salt. Cook 3–4 minutes until the whites set but the yolks remain runny.
- If needed, warm the chili butter briefly over low heat until melted and bubbly, about 30 seconds.
- To serve, spread garlicky yogurt on bowls or plates; place the eggs on top, sprinkle with chives, and drizzle with the warm chili butter just before serving.
- Serve with the toasted pita wedges for dipping and keep any leftovers covered in the fridge for up to a day.
Two tips
- Chop the chives and garlic ahead to make assembly quicker.
- Swap pita for any flatbread you have on hand for dipping or pair with crusty bread.
Nutrition per serving
- Calories
- 432 kcal
- Protein
- 31 g
- Carbs
- 43 g
- Fat
- 16 g
- Fiber
- 5 g
- Sodium
- 415 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.