There are some breakfast dishes that simply reset your expectations of what a morning meal can be. For me, that dish is Turkish Eggs, or Çılbır. The first time I tried it, I was completely captivated. It’s a beautiful, elegant plate of food that presents a wonderful contrast of temperatures and textures: cool, creamy garlic-infused yoghurt forms a bed for perfectly poached eggs, all gloriously drizzled with a warm, spiced butter sauce flecked with Aleppo pepper. It sounds sophisticated, but it’s one of the most satisfying and soulful egg recipes you will ever make in your own kitchen.

I’ve been making this Turkish Eggs recipe for over three years, and it never disappoints. It’s my go-to for a leisurely weekend brunch or even a light, protein-packed lunch when I want something special without a lot of fuss. The dish has a rich history, believed to have been eaten by Ottoman sultans as far back as the 15th century, and when you taste it, you understand why it has endured. It’s a dish that feels both ancient and incredibly modern at the same time.

This recipe is for anyone who loves eggs but is ready to move beyond the usual scramble or fry-up. It works wonderfully when you have friends over for brunch, as it looks so impressive on the plate. But honestly, it’s just as good when you’re making it for yourself on a quiet Saturday morning. It’s a moment of pure culinary bliss that comes together in under 30 minutes.

Recipe Overview

This Turkish Eggs recipe guides you through creating three key components that come together in perfect harmony: a creamy, tangy garlic yoghurt base, softly poached eggs with runny yolks, and a vibrant, gently spiced butter sauce. The magic is in the combination—the cool yoghurt against the warm eggs and hot butter is just divine. I’ve found through testing that letting the yoghurt sit for just 10 minutes allows the garlic flavour to meld beautifully without becoming too sharp.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2 people
• Difficulty: Easy

Why You’ll Love This Turkish Eggs Recipe

• A Symphony of Textures: You get the rich, velvety yoghurt, the delicate poached egg whites giving way to a liquid gold yolk, and the satisfying warmth of the infused butter. Every spoonful is a new experience.
• Ready in 20 Minutes: This is a genuinely impressive meal that comes together very quickly, making it ideal for a special breakfast that doesn’t demand hours in the kitchen.
• Wonderfully Adaptable: You can adjust the garlic in the yoghurt or the spice level in the butter to your personal taste. Sometimes I add a pinch of smoked paprika to the butter for a different note. While this eggs recipe is a star, for another quick meal idea you might enjoy my Black Pepper Chicken.
• Ideal for a Special Brunch: This is the dish I make when I want to impress guests. It has a restaurant-quality feel and always gets compliments for being something a bit different and delicious.
• Family Tested: This recipe has been a huge hit at home. My husband, who’s usually picky about breakfast, asked for seconds the first time I made it!

Turkish Eggs Recipe

⏱️ 10 min prep  •  🍳 15 min cook  •  👥 2 servings

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Ingredients You’ll Need

For the best Turkish Eggs, quality ingredients are key, especially the yoghurt and eggs. I always use full-fat Greek yoghurt—Fage is a fantastic option if you can find it, as its thickness is perfect. Using fresh, free-range eggs will give you the most vibrant, flavourful yolks.

• For the Garlic Yoghurt:
• 250g full-fat Greek yoghurt
• 1 large clove of garlic, minced or finely grated
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh mint
• A pinch of sea salt
• For the Poached Eggs:
• 4 large fresh, free-range eggs
• 1 tbsp white wine vinegar
• For the Spiced Butter:
• 50g unsalted butter
• 1 tsp Aleppo pepper flakes (pul biber)
• 1/4 tsp sweet paprika
• To Serve:
• Fresh dill fronds
• Toasted sourdough or crusty bread
• A pinch of black pepper

Sara’s Tip: Take your yoghurt out of the fridge about 15-20 minutes before you start. Bringing it closer to room temperature prevents it from being jarringly cold against the warm eggs and butter.

How to Make Turkish Eggs Recipe

The process is straightforward. We’ll prepare the yoghurt base first to let the flavours infuse, then gently poach the eggs while the butter is melting. The final assembly takes just a moment.

1. Prepare the Yoghurt Base: In a medium mixing bowl, combine the Greek yoghurt, minced garlic, chopped dill, chopped mint, and a pinch of sea salt. Stir everything together until smooth. Divide the yoghurt between two shallow serving bowls, spreading it to create a thick, even layer. Set aside.
2. Prepare for Poaching: Fill a medium-sized saucepan with about 10cm of water. Add the white wine vinegar and bring it to a gentle simmer over a medium heat. You want to see small, gentle bubbles rising, but the water should not be at a rolling boil.
3. Crack the Eggs: Crack each egg into a separate small bowl or ramekin. This makes it easier to slide them into the water gently and helps them keep their shape.
4. Poach the Eggs: Using a spoon, stir the simmering water to create a gentle vortex. Carefully slide one egg into the centre of the vortex. The motion will help the egg white wrap around the yolk. Cook for 3-4 minutes for a soft, runny yolk. What works best for me is setting a timer to be precise.
5. Cook in Batches: Depending on the size of your pan, poach the eggs one or two at a time to avoid overcrowding. As each egg is cooked, use a slotted spoon to carefully lift it out of the water. Let it drain well—you can even gently dab the bottom with a paper towel to remove excess water.
6. Make the Spiced Butter: While the last eggs are poaching, place the unsalted butter in a small saucepan over a low-medium heat. Allow it to melt completely and start to foam. This should take about 2-3 minutes.
7. Add the Spices: Once the butter is foamy, remove it from the heat. Immediately stir in the Aleppo pepper flakes and sweet paprika. The residual heat will toast the spices perfectly without burning them, releasing their wonderful aroma.
8. Assemble the Dish: Place two poached eggs on top of the yoghurt base in each bowl. Drizzle the warm, spiced butter generously over the eggs and yoghurt.
9. Garnish and Serve: Garnish with a few fresh dill fronds and a final crack of black pepper. Serve immediately with slices of warm, toasted sourdough for dipping into the yolk and scooping up the yoghurt.

Tips From My Kitchen

• Temperature Control is Key: The beauty of this dish lies in the contrast. Ensure your yoghurt isn’t fridge-cold and your butter is warm (not scorching hot). This balance makes every bite perfect.
• The Secret to Perfect Poached Eggs: Fresh eggs are non-negotiable as the whites hold together better. I learned that adding a splash of vinegar to the water helps the egg whites coagulate faster, giving you a neater shape. For an in-depth guide, BBC Good Food has a great tutorial on how to poach an egg.
• Make-Ahead Components: You can prepare the garlic-herb yoghurt up to a day in advance. Just keep it covered in the fridge and bring it to room temperature for 20-30 minutes before serving. The eggs and butter must be made fresh.
• Storage: Turkish Eggs are best enjoyed immediately. If you do have leftovers, it’s best to store the yoghurt separately from any remaining eggs and butter in airtight containers in the fridge for up to 1 day. The texture won’t be quite the same when reheated.

Equipment You’ll Need

• Medium saucepan (for poaching)
• Small saucepan (for the butter)
• Slotted spoon
• Mixing bowl
• Shallow serving bowls
• Whisk or spoon

What to Serve With Turkish Eggs Recipe

This dish is quite complete on its own, but a few accompaniments can elevate it further.

• Crusty Bread: Toasted sourdough, pide bread, or a warm baguette is essential. You need something sturdy to scoop up every last bit of the runny yolk and garlicky yoghurt.
• Simple Salad: A simple side of sliced cucumbers, cherry tomatoes, and olives dressed with a little olive oil and lemon juice adds a fresh, crisp contrast.
• Drink Pairing: A hot cup of Turkish tea (çay) or fresh mint tea works beautifully. For something cooler, a glass of ayran (a Turkish yoghurt drink) is a traditional and complementary choice.

Frequently Asked Questions

Turkish Eggs Recipe

A savory and satisfying dish of perfectly poached eggs served over a bed of creamy garlic-herb yoghurt and drizzled with a warm, spiced Aleppo pepper butter.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Course: Breakfast

Cuisine: Turkish

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Garlic Yoghurt

• 250 g full-fat Greek yoghurt
• 1 large clove of garlic minced or finely grated
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh mint
• A pinch of sea salt

For the Poached Eggs

• 4 large fresh free-range eggs
• 1 tbsp white wine vinegar

For the Spiced Butter

• 50 g unsalted butter
• 1 tsp Aleppo pepper flakes pul biber
• 1/4 tsp sweet paprika

To Serve

• Fresh dill fronds
• Toasted sourdough or crusty bread
• A pinch of black pepper

Method

 

1. Prepare the Yoghurt Base: In a medium mixing bowl, combine the Greek yoghurt, minced garlic, chopped dill, chopped mint, and a pinch of sea salt. Stir everything together until smooth. Divide the yoghurt between two shallow serving bowls, spreading it to create a thick, even layer. Set aside.
2. Prepare for Poaching: Fill a medium-sized saucepan with about 10cm of water. Add the white wine vinegar and bring it to a gentle simmer over a medium heat. You want to see small, gentle bubbles rising, but the water should not be at a rolling boil.
3. Crack the Eggs: Crack each egg into a separate small bowl or ramekin. This makes it easier to slide them into the water gently and helps them keep their shape.
4. Poach the Eggs: Using a spoon, stir the simmering water to create a gentle vortex. Carefully slide one egg into the centre of the vortex. The motion will help the egg white wrap around the yolk. Cook for 3-4 minutes for a soft, runny yolk. What works best for me is setting a timer to be precise.
5. Cook in Batches: Depending on the size of your pan, poach the eggs one or two at a time to avoid overcrowding. As each egg is cooked, use a slotted spoon to carefully lift it out of the water. Let it drain well—you can even gently dab the bottom with a paper towel to remove excess water.
6. Make the Spiced Butter: While the last eggs are poaching, place the unsalted butter in a small saucepan over a low-medium heat. Allow it to melt completely and start to foam. This should take about 2-3 minutes.
7. Add the Spices: Once the butter is foamy, remove it from the heat. Immediately stir in the Aleppo pepper flakes and sweet paprika. The residual heat will toast the spices perfectly without burning them, releasing their wonderful aroma.
8. Assemble the Dish: Place two poached eggs on top of the yoghurt base in each bowl. Drizzle the warm, spiced butter generously over the eggs and yoghurt.
9. Garnish and Serve: Garnish with a few fresh dill fronds and a final crack of black pepper. Serve immediately with slices of warm, toasted sourdough for dipping into the yolk and scooping up the yoghurt.

Notes

Serve immediately with slices of warm, toasted sourdough for dipping into the runny yolk and scooping up the delicious yoghurt.

I truly hope you give this Turkish Eggs recipe a try. It’s one of those special dishes that can turn an ordinary morning into a memorable one. If you enjoy this, you might also like some of my other straightforward yet flavourful meals, like this Lemon Garlic Chicken. Please let me know how you get on in the comments below – I love hearing about your kitchen adventures! – Sara