Turkish eggs
Meet your new favourite breakfast with our easy Turkish eggs recipe. It features garlicky yoghurt, perfectly poached eggs, and a drizzle of chilli butter that slowly melts into the yoghurt underneath. Finish with fresh dill and a good piece of bread, and breakfast is served.
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Ingredients
Poached eggs
|
Water
|
1 l |
|---|---|
|
Vinegar
|
50 ml |
|
Coarse salt
|
1 tsp |
|
Eggs
|
2 |
Yoghurt and toppings
| 100 g | |
|
Garlic clove, crushed
|
½ |
|
Butter
|
20 g |
|
Dried chilli flakes
|
1 tsp |
|
Fresh dill
|
1 handful |
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Sea salt flakes
|
½ tsp |
|
Freshly ground black pepper
|
To serve
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Bread, for example, rye bread
|
|---|
Instructions
Poached eggs
Yoghurt and toppings
To serve
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Before poaching, crack each egg into a fine sieve, one at a time, and let the thin, watery part of the white drain off. This part tends to spread in the water and create wispy edges, so removing it helps the eggs keep a tighter, neater shape.
Poach the eggs for 2 to 3 minutes, but use your eyes as much as the clock. The whites should be fully set and opaque, with no watery patches, and a thin layer should have formed over the yolk. Give them a gentle wobble. If the yolk moves but the white holds firm, they are ready. Lift them out carefully to keep them intact.
FAQ: Questions about Turkish eggs
Below, we answer some of the most common questions about Turkish eggs, so you know what to expect before you get started.
What are Turkish eggs?
Turkish eggs, also known as çılbır, are a traditional dish made with poached eggs served over garlicky yoghurt, finished with warm butter infused with chilli or paprika. It is traditionally eaten for breakfast or brunch and served with crusty bread for scooping.
Are Turkish eggs the same as shakshuka?
No, Turkish eggs and shakshuka are not the same. Turkish eggs are made with poached eggs placed on garlic yoghurt and topped with chilli-infused butter, while shakshuka is made with eggs poached in a rich, spiced tomato and pepper sauce.
Can I use different cooking methods for the Turkish eggs?
Yes, you can use different cooking methods for Turkish eggs. Soft-boiled eggs are one option. Boil them for 6–7 minutes, transfer them to ice-cold water, and peel them carefully once cool. Fried eggs are another good alternative, as they keep the yolk soft enough to mix with the garlicky yoghurt and chilli butter. Warm 1 tablespoon of oil or butter in a non-stick pan over medium heat, then crack in the eggs and cook for 2–3 minutes, until the whites are set and the yolk is wobbly. Keep an eye on the heat so the edges do not turn crisp.
Can I make Turkish eggs ahead of time?
No, Turkish eggs are not ideal to make ahead of time, as the dish relies on the contrast between warm poached eggs, cool yoghurt, and hot chilli butter. The eggs lose their soft texture if they sit for too long, which affects the overall result. However, you can prepare the yoghurt with garlic in advance and store it in the fridge until needed.
Nutritional values per serving
Energy:
184 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 0.2 g |
| Protein | 25.6 % | 11.6 g |
| Fat | 64.3 % | 13.4 g |
| Carbohydrates | 10.1 % | 4.6 g |
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Enjoy our recipe for Turkish eggs
If you are looking for a new way to enjoy your morning eggs, look no further than this classic Çılbır recipe. Turkish eggs are simple to make, but they feel special from the very first taste, combining cool, creamy, warm, and savoury elements in one satisfying dish. It is lighter than many cooked breakfasts but still rich enough to feel like a proper meal. Best of all, it comes together quickly, so you can bring a little Turkish-inspired flair to the table without much effort.
Perfectly poached eggs served on creamy garlic yoghurt
The poached eggs are cooked until the whites are set, but the yolk is still gloriously runny. Break one open, and it spills straight into the yoghurt below, the two melting together into a silky, creamy texture.
The yoghurt needs to be thick and full-bodied to provide a sturdy base for the eggs. It is mixed with garlic and salt until it is sharp and savoury enough to hold its own against the richness of the eggs sitting on top.
Finish with chilli butter and fresh dill
The toppings are where these Turkish eggs really come alive. When you pour over the chilli butter, it wraps the eggs and yoghurt in a silky warmth and a gentle, slow-building heat. We have also added a generous scatter of dill at the end, as its grassy, anise-like flavour is the perfect way to brighten the richer ingredients.
Try a savoury Turkish breakfast for brunch or lunch
There is no wrong time to savour Turkish eggs – breakfast, brunch, or a light lunch, it always delivers. If you are hosting, consider serving it in individual portions, for example, small bowls or ramekins, each one fully assembled with garlicky yoghurt, a single poached egg, chilli butter, and fresh dill. It looks gorgeous on the table and fits right in among other brunch favourites.
If Turkish eggs have won you over, you will likely fall just as hard for our menemen and shakshuka with white cheese. And for a rich, nutty dip that fits beautifully into a mezze-style spread, our muhammara is well worth adding to the table.
Tweak the recipe
Turkish eggs are a wonderfully versatile dish, and there is plenty of room to make them your own. If you want to elevate the yoghurt base, strain it overnight to make labneh, which creates a smoother and thicker consistency. Turkish yoghurt is another great option, slightly thinner than Greek but similar in flavour, and a little more traditional. You can also stir in lemon zest for a fragrant brightness, or tahini for a gentle, nutty undertone.
Butter is another place to have some fun. Pul biber and Aleppo pepper are both staples in Turkish cooking, and they carry a milder heat than regular chilli flakes, with a fruity, almost sweet flavour. Stir in a little honey to create a sticky, sweet-and-spicy drizzle. And if you have a few extra minutes, brown the butter until it turns deep golden and smells of toasted hazelnuts.
As for the toppings, mint makes a wonderfully refreshing alternative to dill, bringing an even cooler, cleaner freshness to the plate. A pinch of sumac provides a sharp, lemony tang, while za'atar introduces a herby, nutty warmth.
Whether you need a quick breakfast on the go or have time to enjoy a slow weekend morning, we have a lot of air fryer breakfast recipes to choose from. Do not forget to check out our breakfast smoothies.
