Name: Turkish Eggs Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: 2 large eggs; 1 cup plain Greek yogurt; 1 small garlic clove, finely grated; 1 tablespoon lemon juice (optional); 2 tablespoons unsalted butter; 1 teaspoon olive oil; 1 teaspoon Aleppo pepper or red pepper flakes; 1 tablespoon chopped fresh dill or parsley; Salt to taste; Crusty bread for serving

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If you love a breakfast that takes your taste buds on a little adventure, Turkish Eggs is about to become your new morning favorite. This dish, inspired by the classic Turkish “Çılbır,” swirls creamy yogurt, gently poached eggs, and aromatic spiced butter into one stunning plate. It’s lavish yet simple, with tangy yogurt, runny yolks, and warm spiced butter harmonizing in every bite. Whether you serve it for brunch or a cozy night in, Turkish Eggs offers a taste of something extraordinary without a fuss.

Ingredients You’ll Need

What makes Turkish Eggs so outstanding is its short, sharp cast of ingredients—each one essential for the signature flavor, creamy texture, and vivid colors that make this dish pop on the table. Gather these few pantry heroes and you’re minutes away from something truly memorable.

2 large eggs: The heart of Turkish Eggs; poaching keeps them tender with yolks that become a luxurious sauce.
1 cup plain Greek yogurt: Thick, tangy, and rich—try full-fat for the creamiest base and authentic flavor.
1 small garlic clove, finely grated: Just a little adds boldness and depth to the yogurt without overpowering.
1 tablespoon lemon juice (optional): A splash lifts the yogurt’s flavor, adding brightness and a subtle citrus note.
2 tablespoons unsalted butter: Melted and browned, butter brings nutty warmth and makes the dish irresistibly rich.
1 teaspoon olive oil: Mixes with the butter for spiced drizzle and keeps it silky smooth.
1 teaspoon Aleppo pepper or red pepper flakes: Aleppo gives gentle heat and fruitiness; red pepper flakes work brilliantly too.
1 tablespoon chopped fresh dill or parsley: Fresh herbs add color, aroma, and a hit of herby freshness to finish.
Salt to taste: Enhances all the flavors and balances the tangy yogurt.
Crusty bread for serving: Don’t skip this! Toasted bread is perfect for scooping and savoring every last drop of those dreamy eggs and sauce.

How to Make Turkish Eggs

Step 1: Prepare the Garlic Yogurt

Start by combining your Greek yogurt, grated garlic, a squeeze of lemon juice (if you like a little zing), and a generous pinch of salt in a small bowl. Stir until silky-smooth, and then let it sit at room temperature—this step ensures your yogurt base won’t chill the eggs later and lets the flavors meld together beautifully.

Step 2: Poach the Eggs to Perfection

Fill a saucepan with water and bring it to a gentle simmer—you want soft, lazy bubbles, not a rolling boil. Crack each egg into a small bowl first for easy transfer. Then, carefully slide the eggs into the barely bubbling water, poaching for about 3 to 4 minutes. The whites should be just set and the yolks luxuriously runny. Remove each egg with a slotted spoon and let them rest on a paper towel to dry briefly.

Step 3: Make the Spiced Butter

In a small skillet, melt the butter with olive oil over medium heat. As soon as the butter starts to bubble and foam, swirl in the Aleppo pepper (or red pepper flakes if you’re swapping in). Let the mix sizzle for about 30 seconds—it will become gorgeously aromatic and take on a deep, red glow. Immediately remove from the heat so the spices don’t burn.

Step 4: Assemble the Turkish Eggs

Spread your garlic yogurt onto a shallow plate or bowl, using the back of a spoon to make swirls and valleys. Gently nestle the poached eggs on top, then drizzle everything with the spiced butter, letting it puddle into the yogurt. Finish with chopped dill or parsley for color and a burst of freshness. Serve right away, preferably with big wedges of warm, crusty bread.

How to Serve Turkish Eggs

Garnishes

For that final flourish, sprinkle extra herbs—dill or parsley are traditional, but mint or chives are fun twists. A dusting of more Aleppo pepper or even flaky sea salt not only looks beautiful but also enhances every bite. Lemon zest or a drizzle of good olive oil can add a special sparkle if you’re feeling creative.

Side Dishes

Keep it simple and rustic: serve Turkish Eggs with plenty of crusty bread, pita, or even warm flatbread for scooping. Light salads with cucumber, tomatoes, and olives pair wonderfully, making for a Mediterranean-style breakfast spread that’s colorful and deeply satisfying.

Creative Ways to Present

Try piling everything into individual shallow bowls for personalized plates, or go family-style on a big platter for sharing. For a fun brunch twist, serve alongside roasted veggies or even a mezze spread with hummus and olives. This dish also shines in little ramekins for a fancy brunch party—Turkish Eggs look stunning no matter how you serve them.

Make Ahead and Storage

Storing Leftovers

Turkish Eggs is definitely best fresh, but if you find yourself with leftovers, store the yogurt and spiced butter separately in airtight containers. The poached eggs can be gently cooled and added, but eat within one day for best quality.

Freezing

While Turkish Eggs aren’t ideal for freezing—mainly because the yogurt can split and the eggs change texture—you can freeze just the spiced butter. Let it thaw and warm before drizzling over freshly poached eggs and yogurt for another round of this delicious breakfast.

Reheating

To reheat, gently warm the yogurt mixture (just barely; don’t let it get hot or it’ll become runny), and reheat poached eggs by briefly submerging them in hot water for 1 minute. Spiced butter can be rewarmed on the stove until just fluid, then assemble as usual.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Absolutely! While Greek yogurt gives Turkish Eggs their classic creamy texture, plain whole-milk yogurt works well too. Just be aware: regular yogurt is thinner, so you might want to strain it first for a thicker base.

What can I substitute for Aleppo pepper?

If you can’t find Aleppo pepper, try a blend of sweet paprika and a pinch of red pepper flakes. Smoked paprika can also add a lovely depth, especially if you like a subtle smokiness with your Turkish Eggs.

Can I make Turkish Eggs dairy-free?

Yes, you can! Substitute your favorite unsweetened non-dairy yogurt (such as coconut or almond) for the Greek yogurt, and use plant-based butter for the spicy drizzle. It won’t be quite the same, but the results are still delicious.

How do I keep my poached eggs from falling apart?

Starting with very fresh eggs makes all the difference. You can also swirl the simmering water before adding the eggs, which helps the whites wrap around the yolks. Don’t skip using a slotted spoon to handle them gently.

Is this recipe suitable for a crowd?

It can be! Poach the eggs in batches and keep them warm by placing in a bowl of hot water (not boiling). Assemble everything just before serving to avoid the yogurt or eggs cooling down too much.

Final Thoughts

If you’re craving something that feels both comforting and a little special, Turkish Eggs should be at the top of your list. Every creamy, spice-kissed bite brings you a taste of Istanbul mornings—and your own kitchen can capture that magic in just 20 minutes. Grab some good bread, gather your favorites, and serve up a breakfast to remember!

Turkish Eggs Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 20 minutes
Yield: 2 servings 1x
Diet: Vegetarian, Gluten-Free (without bread)

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Description

Turkish Eggs, also known as ‘Cilbir,’ is a delicious and creamy Middle Eastern-inspired breakfast dish featuring poached eggs on a bed of garlicky Greek yogurt, drizzled with spiced butter and fresh herbs. Served with crusty bread, it’s a savory and satisfying meal to start your day.

Ingredients

Scale

Main Ingredients:

2 large eggs
1 cup plain Greek yogurt

Additional Ingredients:

1 small garlic clove, finely grated
1 tablespoon lemon juice (optional)
2 tablespoons unsalted butter
1 teaspoon olive oil
1 teaspoon Aleppo pepper or red pepper flakes
1 tablespoon chopped fresh dill or parsley
Salt to taste
Crusty bread for serving

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Instructions

Prepare Yogurt: In a small bowl, mix Greek yogurt, grated garlic, lemon juice, and salt. Set aside.
Poach Eggs: Poach eggs in simmering water for 3–4 minutes. Remove and drain on a paper towel.
Make Spiced Butter: Melt butter with olive oil, add Aleppo pepper, cook briefly, then remove from heat.
Assemble: Spread garlic yogurt on a plate, top with poached eggs, drizzle with spiced butter, and garnish with herbs.
Serve: Enjoy with warm crusty bread.