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If you’ve never had Turkish Eggs, they are a revelation – the kind of dish that shouldn’t work…poached eggs served in yogurt. But somehow, they work, and more than work, they are a complete sensation. Hot, perfectly poached eggs sit on top of a bed of cool, creamy yogurt and then get drizzled with a sizzling butter full of flavor. So incredibly easy and so delicious!
Table of Contents
Turkish Eggs, also known as “Çılbır,” are a delicious breakfast or brunch dish made with poached eggs served over a bed of yogurt and drizzled with spiced butter. I think a slow weekend brunch is one of life’s simplest pleasures, and while I love pancakes (British pancakes, fluffy vegan banana pancakes, or classic pancakes with no baking powder) of all forms, this savory brunch really is so good. It makes a great lunch too.
Why you will love this recipe
- Speedy to make but full of flavor.
- Simple ingredients you may already have lying around.
- They make a change from your typical poached eggs on toast or scrambled eggs if you’re a little bored of the classics.
- It’s full of protein and a great way to start your day.
Ingredients
- Greek yogurt: Go for proper Greek yogurt and not Greek-style yogurt, as it’s much thicker and means you get a nicer base for the eggs.
- Garlic: I find 1 clove is plenty for this dish as it is raw, so you don’t want it to be overpowering. If you can’t handle the garlic breath after eating raw garlic, a teaspoon of garlic granules works.
- Dill: I like dill here and think it has a mellow but bright flavor. If you don’t like dill, mint or cilantro (coriander) would work. Even chives, too.
- Eggs: Use fresh, free-range eggs if you can. Fresh eggs tend to poach better than those a few days old.
- Butter: I like salted butter, but unsalted works. You melt the butter and add the spices for the drizzle.
- Paprika: Good quality smoked paprika is one of those ingredients that you don’t realize how good it can be until you try the real deal. All this to say, if you can buy proper paprika rather than bog-standard supermarket type, I would really recommend it.
- Chili flakes: I like a bit of spice in this. The cooling yogurt balances it well, but if you don’t like spice, leave it out. Or add more if you love it spicy!
- Olive oil: This is the time to use the good stuff because it’s drizzled over the yogurt. I love Citizens of Soil olive oil if you want to treat yourself.
- Sourdough: Any bread other than sourdough that is firm and holds well as something to scoop up the yogurt is great.
Substitutions and variations
Garlic: If raw garlic really isn’t your thing, try garlic granules instead; 1 teaspoon will work.
Dill: Any soft herb will work, really, so it’s a good one to use up anything in the bottom of the fridge. By soft herb, I mean parsley, mint, basil, cilantro (coriander), and not woody herbs like rosemary, thyme, or bay.
Paprika: You could experiment with different spices to mix it up. Paprika gives it a bright color and smoky flavor. For a twist, try cumin or turmeric.
Chili flakes: Traditionally, Aleppo pepper is used, but chili flakes obviously work fine.
How to make simple Turkish eggs
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: In a small mixing bowl, combine the room-temperature yogurt and garlic, a good pinch of salt, and the chopped dill. Season well and then give it a good stir. Divide this between two serving bowls.
TWO: Melt the butter in a pan, add the smoked paprika, stir, and remove from the heat. You don’t want to burn the paprika.
THREE: Get a pan of water to simmer but not aggressively bubble. Lower in the eggs to poach them gently for 3 1/2-4 minutes. See my tips below for perfect eggs. Remove with a slotted spoon and season with salt and pepper
FOUR: To assemble, drizzle a small amount of extra-virgin olive oil over the yogurt, then the paprika butter, and finally, top with the poached eggs. Sprinkle with additional dill. Serve immediately with your toasted sourdough.
Tips from Margie’s kitchen
- Poaching eggs: First, I always add a splash of white wine vinegar or cider vinegar to the water along with salt. Once it’s simmering, turn down the heat, as you don’t want any bubbles coming to the surface aggressively because this breaks apart the white. I like to create a vortex in the pan for poached eggs. Use a spoon to stir the water around in a consistent circle. Then remove the spoon and gently lower the egg in. I will often crack the egg into a ramekin or mug so I can gently tip it into the water rather than it splashing into the pan from the eggshell. Then cook for 3 1/2-4 minutes depending on the size of the egg. You can test how done it is by lifting the egg out with a slotted spoon and gently pressing it with your finger.
- Paprika butter: Make sure to just gently melt the butter and let it bubble. The warmth from the butter will wake up the paprika and chili, making the flavors so delicious.
Frequently asked questions
Turkish eggs, also known as “Çılbır,” are a delicious breakfast or brunch dish made with poached eggs served over a bed of yogurt and drizzled with spiced butter.
Menemen is a traditional Turkish breakfast dish made with eggs, tomatoes, green peppers, onions, and spices. It’s almost like Turkish-style scrambled eggs rather than poached eggs placed on yogurt.
Breakfast and eggs are an important part of Turkish cuisine, and the dishes are always very well spiced, as one might expect from that country. Turkish eggs are one of the traditional dishes. Thanks largely to social media, this eye-catching, flavorful dish went viral and became a worldwide sensation. Once you try them, you’ll understand why!
I like it just with toasted sourdough to scoop up the yogurt and runny yolks, but you could also serve with flatbreads or pitas.
Other recipes you might enjoy
If sweet brunch and breakfast recipes are more your thing, these fluffy banana pancakes are delicious; they’re simple and accidentally vegan. Otherwise, this is my classic pancake recipe that contains no baking powder. Pistachio Stuffed French Toast is so unbelievably good and a real indulgence (it’s a good one for a celebration brunch). For something savory and indulgent, these Breakfast Bagel Sandwiches are so delicious, filled with melty cheese, crispy mortadella, and fluffy egg between a bagel.
These aren’t everyday recipes, though, so I do also love these Baked Eggs with Feta and Spinach; delicious and simple, a nice one for lunch, too. Or try this Courgette (Zucchini) Frittata, which is made mostly in the pan and finished in the oven to cook the top.
Easy Lamb Recipes
One-Pan Slow Cooked Lamb with Baby Potatoes & Oregano
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
High Protein Recipes
High Protein Dinner Recipes
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
If you tried these Turkish Eggs or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Turkish Eggs
Ingredients
- 1 cup plain Greek yogurt
- 1 garlic clove, crushed
- 1 tbsp fresh dill, finely chopped, plus a few more sprigs for garnish
- 4 eggs
- 1.75 oz butter
- 1/2 tbsp paprika
- 1/2 tsp red chili flakes
- 1 tbsp olive oil
- Salt and pepper, to taste
- Toasted sourdough, to serve
Instructions
- In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of salt, and the chopped dill. Season well and then give it a good stir. Divide this between two serving bowls.
- Get a pan of water to simmer, but not aggressively bubble. Lower in the eggs to poach them gently for 3 1/2-4 minutes. See my tips below for perfect eggs. Remove with a slotted spoon and season with salt and pepper
- While the eggs are poaching, you can quickly make the sauce. Melt the butter in a pan, add the smoked paprika, stir, and remove from the heat. You don’t want to burn the paprika.
- To assemble, drizzle a small amount of extra-virgin olive oil over the yogurt, then the paprika butter, and, finally, top with the poached eggs. Sprinkle with additional dill. Serve immediately with your toasted sourdough.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turkish eggs recipe is so simple I’ve made it three times in the last week. My new favourite way to eat eggs.
I’ve recommended this recipe to everyone I know. Quick, few ingredients and so good!!