Name: Turkish Eggs Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Turkish
Ingredients: 2 large eggs; 1 cup plain Greek yogurt; 1 small garlic clove, finely grated; Pinch of salt; 1 tablespoon olive oil; 1 tablespoon butter; 1 teaspoon red pepper flakes (Aleppo pepper or pul biber preferred); 1 tablespoon chopped fresh dill or parsley (optional); Salt, to taste; Toast bread, for serving

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If you’re a fan of creamy, savory breakfasts, Turkish Eggs are about to become your newest obsession. Called “Çılbır” in Turkish, this dish pairs lusciously poached eggs with cool, garlicky yogurt, all topped with a warm drizzle of spiced butter. Every bite is a riot of flavor and texture: the runny yolk swirls into herby, tangy, and slightly spicy yogurt, begging to be scooped up with toasty bread. Trust me, once you try Turkish Eggs, you’ll never look at breakfast the same way again!

Ingredients You’ll Need

The magic of Turkish Eggs lies in its few, fuss-free ingredients, each one playing a vital role in the final harmony of flavors. Simple as they are, don’t underestimate their power—quality and technique make all the difference here.

Eggs: Fresh, large eggs make for beautifully poached, tender whites and golden, runny yolks.
Greek Yogurt: Thick, creamy yogurt adds tang and silkiness—choose full-fat for extra richness!
Garlic: Just a touch of freshly grated garlic in the yogurt delivers depth without overpowering.
Olive Oil: Quality olive oil lends a fruity, peppery note to the melted butter sauce.
Butter: Melting butter with olive oil gives the spiced drizzle richness and a gorgeous sheen.
Red Pepper Flakes: Aleppo or pul biber add gentle heat and vibrant color, but standard red pepper works in a pinch.
Fresh Dill or Parsley (optional): A sprinkle of herbs brings fresh, bright flavor and color.
Salt: Just a pinch enhances and brings harmony to all the elements.
Toasted Sourdough or Pita Bread: Essential for scooping up every last bit—go for hearty, crisp slices.

How to Make Turkish Eggs

Step 1: Prepare the Garlicky Yogurt

In a small bowl, combine the Greek yogurt with the finely grated garlic and a generous pinch of salt. Give it a good stir until everything is creamy and smooth. Let this sit at room temperature while you prepare the rest of your ingredients; this slightly takes the chill off the yogurt and lets the flavors meld for that perfect tangy kick.

Step 2: Poach the Eggs

Fill a medium saucepan with water and bring it to a gentle simmer—tiny bubbles, but not a rolling boil. Carefully crack each egg into a small bowl, then gently slide them into the water one at a time. Poach for 3 to 4 minutes, or until the whites are set yet the yolks are deliciously runny. Use a slotted spoon to lift them out and rest them briefly on a paper towel, so any excess water drains away.

Step 3: Make the Spiced Butter Sauce

While your eggs are still warm, heat the olive oil and butter together in a small skillet over medium flame. Once melted and bubbling, add those magical red pepper flakes. Swirl the pan for just 30 seconds, letting the spices bloom and perfume your kitchen—then immediately take it off the heat. You want the butter fragrant but not browned.

Step 4: Assemble Your Turkish Eggs

Spread the garlicky yogurt onto a plate or shallow bowl, making a cool, creamy bed. Gently place the poached eggs on top. Now comes the best part: generously drizzle the spicy butter sauce over everything. Finish with a flourish of chopped fresh herbs if you have them. Serve right away, while the eggs are still warm and the butter is just melting into the yogurt.

How to Serve Turkish Eggs

Garnishes

Fresh dill or parsley isn’t just for looks—it adds vibrant color and a lovely herbal lift to Turkish Eggs. A little extra dusting of red pepper flakes or a light sprinkle of flaky sea salt also gives the dish an eye-catching finish and an irresistible flavor boost.

Side Dishes

Toasted sourdough or pita bread is a must, as it’s perfect for scooping up all the creamy yogurt and runny yolk. You can also serve Turkish Eggs with crisp cucumber slices, juicy tomatoes, or even a simple green salad to add freshness and crunch on the side.

Creative Ways to Present

Serve Turkish Eggs in individual wide bowls or on a large platter for sharing—the swirling colors make a stunning centerpiece. For brunch, let everyone build their own with a toppings bar: offer chili oil, fresh herbs, za’atar, or avocado slices for a fun, interactive meal.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Turkish Eggs (though it’s rare!), store the components separately if possible. Keep the garlicky yogurt in an airtight container in the fridge for up to 2 days. The poached eggs can also be chilled in cold water, covered, for a day—just don’t add the butter sauce until serving.

Freezing

While Greek yogurt holds up well in the fridge, it’s not ideal for freezing, as it can separate and lose its creamy texture. Similarly, poached eggs don’t freeze well. For the best Turkish Eggs, make them fresh or prepare the yogurt and spiced butter a day ahead, then poach the eggs when ready to eat.

Reheating

To reheat poached eggs, let them sit in very hot (but not boiling) water for about 30 seconds—just enough to warm through without overcooking. The yogurt should be served at room temperature, so pull it from the fridge a bit before serving. Warm the spiced butter gently in a small pan, then drizzle as usual.

FAQs

Are Turkish Eggs spicy?

The warmth comes mainly from the red pepper flakes, which are more flavorful than fiercely hot—especially if you use Aleppo or pul biber. If you like extra heat, add more, but you can easily go gentle for a milder bite.

Can I make Turkish Eggs with a different kind of yogurt?

Absolutely! While Greek yogurt is classic for its creamy texture, you can use any thick, plain yogurt you love. Strained regular yogurt or even labneh gives a delicious result.

What if I don’t have Aleppo pepper?

No problem! Substitute with regular red pepper flakes, but use a bit less since they’re hotter. Smoked paprika or a dash of chili powder also add a tasty twist if needed.

Is it possible to use soft-boiled eggs instead?

Yes! If you find poaching tricky, soft-boiled eggs work beautifully. Simply peel and serve them over the yogurt, breaking the yolk to mingle with the sauce just like with poached eggs.

How do I make Turkish Eggs gluten free?

Turkish Eggs are naturally gluten free as long as you skip the bread or use gluten-free alternatives. Serve with gluten-free toast or crisp vegetables for scooping.

Final Thoughts

If you’re looking to wow your breakfast crowd or just spoil yourself on a cozy morning, Turkish Eggs are the way to do it. They come together in minutes, look gorgeous, and taste absolutely out of this world. Give them a try—you might just find your new go-to breakfast favorite!

Turkish Eggs Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 15 minutes
Yield: 2 servings 1x
Diet: Vegetarian, Gluten-Free (without bread)

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Description

Turkish Eggs is a delightful and flavorful dish featuring poached eggs nestled on a bed of garlicky Greek yogurt, drizzled with spiced butter, and served with toasted bread. This savory breakfast, also known as cilbir, is a popular choice for a Mediterranean-inspired morning meal.

Ingredients

Scale

Eggs:

2 large eggs

Garlicky Yogurt:

1 cup plain Greek yogurt
1 small garlic clove, finely grated
Pinch of salt

Spiced Butter:

1 tablespoon olive oil
1 tablespoon butter
1 teaspoon red pepper flakes (Aleppo pepper or pul biber preferred)
1 tablespoon chopped fresh dill or parsley (optional)
Salt, to taste
Toast bread, for serving

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Instructions

Prepare Garlicky Yogurt: Mix Greek yogurt with grated garlic and salt. Let sit at room temperature.
Poach Eggs: Simmer water, crack eggs into water, poach for 3-4 minutes, then drain.
Make Spiced Butter: Heat oil and butter, add red pepper flakes, cook briefly, then remove from heat.
Assemble: Spread garlicky yogurt on plates, place poached eggs on top, drizzle with spiced butter, sprinkle with herbs, and serve with toasted bread.