Photo of Turkish-style poached eggs with yogurt by WW

Turkish-style poached eggs with yogurt

Points® value
Total Time
27 min
15 min
12 min
Using a thick-set yogurt will give you the creamiest, tastiest result.



1 clove(s), crushed

Lemon Juice, Fresh

1 tablespoon(s)

Dill, Fresh

1½ tablespoon(s), chopped, plus extra to garnish

Olive Oil

1½ tablespoon(s)


½ teaspoon(s), level

Cayenne Pepper

¼ teaspoon(s), level

Egg, whole, raw

8 medium, raw

White Wine Vinegar

1 tablespoon(s)

0% fat natural Greek yogurt

250 g


½ teaspoon(s), level


  1. Bring a large pan of water to a boil. In a small bowl, combine the garlic, lemon juice and chopped dill. Season.
  2. Heat the oil in a small pan over a medium heat. Add the paprika and cayenne pepper and stir for 1 minute, until the spices turn a deep red colour. Remove from the heat and set aside.
  3. Crack the eggs into small bowls or ramekins. Once the water has come to a boil, stir in the vinegar using a slotted spoon, to create a gentle whirlpool in the pan. Add the eggs, one at a time, and poach for 3 minutes, until the yolks are just set. Remove from the pan and put on kitchen paper to drain.
  4. Divide the yogurt between small serving bowls and top with the poached eggs. Drizzle over the spiced oil and serve garnished with the remaining dill and sumac, if using.


Serve with a toasted flatbread, for dipping and scooping