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+ servings
Turkish eggs
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Poached Eggs with Yogurt, Tomato, Onion and Cumin Chili Oil

Perfectly poached eggs with a silky yolk over tangy yogurt with onions, tomatoes, and drizzled with a cumin chili oil and cilantro.
Prep Time10 mins
Cook Time4 mins


  • 2 eggs
  • 1 teaspoon white vinegar
  • 1/2 cup whole milk plain yogurt
  • 1/2 tomato finely chopped
  • 1/4 red onion finely chopped
  • 1 tablespoon chopped cilantro
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon red chili flakes
  • Kosher salt to taste
  • Toasted bread to serve


To poach eggs

  • In a small bowl, crack an egg and tthen pass it through a small fine mesh strainer to remove any thin bits of egg white. Fill a wide pot with water. Bring to a boil, then reduce heat to a low simmer and add vinegar.
  • Using a spoon, swirl the water to create a whirlpool. Gently lower the egg into the pot and poach for 4 minutes. Using a slotted spoon, remove egg from water. Dab extra water by placing a paper towel under the slotted spoon.
  • Add egg onto a plate and set aside.

To make chili oil

  • Heat oil in small pan on medium heat, add cumin seeds, smoked paprika, red chili flakes and temper for 30 seconds, until fragrant. Remove from heat into a bowl.

To assemble

  • To a serving bowl, spread yogurt at the bottom, then place poached eggs to one side, add onions, tomatoes, drizzle with cumin chili oil and sprinkle cilantro, salt and serving immediately.