High-Protein Turkish Eggs

Name: Turkish Eggs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 cups plain full-fat Greek yogurt (at room temperature); 1 small garlic clove (finely grated); 4 large eggs; 1 tablespoon vinegar; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 teaspoon Turkish red pepper flakes or crushed red pepper flakes; ½ teaspoon smoked paprika; Kosher salt (to taste); fresh parsley or dill (finely chopped); warm naan (or toasted bread, optional, for serving)

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These Turkish Eggs are made with a creamy garlic-yogurt base, topped with runny poached eggs and a spiced chili butter. Ready in just 15 minutes, this easy, restaurant-quality breakfast or brunch is high in protein and full of flavor.

A white bowl of Turkish eggs on a wooden board.

If you follow me on Instagram, you will know I’ve been to Turkey many times now. I was inspired to make these Turkish eggs after having them there on one of my visits. It’s truly so delicious.

This Turkish dish, known as çilbir, is made with creamy, garlicky yogurt and topped with a drizzle of toasty chili butter made with Turkish chili flakes. The yogurt base is then topped with poached eggs. Serve it with some pita bread, fresh naan, or Turkish flatbreads.

If you want more breakfast ideas, try my Breakfast Egg Sandwiches or my Green Shakshuka.

Recipe Overview

Skill Level

Intermediate

Prep Time

10 mins

Cook Time

5 mins

Ingredients for Turkish Eggs

Below are the ingredients you’ll need to make these Breakfast Turkish Eggs. If you’ve never had yogurt with eggs, you are in for a delicious surprise. The full quantities can be found in the recipe card further down the post.

Greek yogurt: Full-fat yogurt is best here because I find it more creamy and tangy, which pairs perfectly with the eggs. You can use lower-fat Greek yogurt, if preferred.
Garlic: Use Fresh garlic for the best flavor, not garlic powder. Trust me, it’s just not the same.
Eggs: Use eggs straight from the fridge. They do not have to be room temperature for poaching.
Vinegar: Added to the water for poaching the eggs. It helps the egg whites set quickly, maintaining their shape.
Olive oil: If you can use Olive oil instead of any other oil, that would be great.
Butter: Used for making the chili butter.
Turkish red pepper flakes: Have a medium heat level and earthy, fruity flavor. Aleppo pepper also works well. If you don’t have either, you can use regular red pepper flakes.
Smoked paprika: Adds a hint of smoky flavor to the chili butter.
Fresh parsley or dill: I used this to garnish and add some flavor, but it’s optional.
Warm naan or toasted bread: For serving, it’s great to have some warm bread for scooping up the eggs. I mostly use pita bread since I am Lebanese, and I always have fresh pita bread in my fridge.

How to Make Turkish Eggs

Making Turkish egg is quite simple, even though it sounds and looks so sophisticated. Below is my step-by-step process for making it. You can also skip the process below and head right over to the recipe card.

process shot to poach eggs and adding seasoning in oil on a skillet.

Step 1: Prepare the Yogurt Base: In a bowl, mix the Greek yogurt together with grated garlic and ½ tsp salt. Spread evenly onto two shallow bowls or plates and let sit at room temperature until you cook the eggs.

Step 2: Poach the Eggs: Fill a saucepan with about 3 inches of water and bring to a gentle simmer (not boiling). Stir in the vinegar.

Step 3: Crack each egg into a small cup first and gently slide the egg into the water.

Step 4: Cook for 2½ to 3 minutes for a soft yolk. Remove with a slotted spoon and lightly dab with a paper towel.

process shot of the chili oil sauce and poached eggs over garlic yogurt.

Step 5: Make the Chili Butter: Heat the butter and oil in a small pan over medium heat. Once melted and slightly foamy, add pepper flakes and paprika. Cook for 15 seconds, then remove from heat.

Step 6: Assemble: Place 2 poached eggs over yogurt in each bowl, then spoon over with warm chili butter. Sprinkle fresh herbs.

a bowl with turkish eggs over a bed of garlic yogurt with a side of naan bread.

Tips For The Best Turkish Eggs

For ease, you can poach the eggs up to 2 days ahead of time. Simply poach as usual, let them cool, then store in a container of cold water in the fridge for up to 2 days. Reheat in a pot of simmering water for 30-60 seconds.
Placing the eggs in small individual cups makes it easier to gently slide them into the water, creating neat poached eggs.
When cooking the eggs, make sure the water is only gently bubbling. If the water bubbles too vigorously, the egg whites may not set neatly. Don’t forget to add the vinegar.
If the eggs are a bit older, you can place them one at a time in a small, fine-mesh strainer to remove the excess runny egg white.
For added greens, serve with some wilted baby spinach or my Cucumber Tomato Salad.

Turkish eggs in a white bowl topped with parsley and a naan.

Common Questions

Can I make it ahead of time?

This dish is best eaten when freshly made, as it won’t store well. However, you can make individual components ahead of time and store them separately:
Yogurt base: Once stirred together, place into an airtight container and store in the fridge for up to 3 days.
Chili butter: Once cooked, allow to cool, transfer to an airtight container. Store in the fridge for up to 1 week. Gently warm in a small pot over low heat before serving.
Poached eggs: Once the eggs have been cooked (it’s best to cook for 2 minutes when making ahead), allow them to cool. Transfer to an airtight container filled with cold water. Store in the fridge for up to 2 days. To reheat, add to a pot of simmering water and cook for 30-60 seconds until heated through.

Why are my poached eggs not working?

Poached eggs can be tricky to get right at first, but with a few tips, you’ll be a pro in no time!
1. Use the freshest eggs possible.
2. Strain the eggs in a small, fine-mesh strainer to remove the runny part of the whites before poaching.
3. Add vinegar to the poaching water.
4. Use gentle heat when poaching. Large bubbles in the poaching water can disturb the whites.

Are Turkish eggs served hot or cold?

The dish consists of a base of a few elements of different temperatures: garlic yogurt, freshly poached eggs, and warm chili butter. It’s best to let the yogurt sit at room temperature so it warms up slightly before topping with the eggs. This way, the dish stays warm.

Can I use soft boiled eggs instead?

If you’re not keen on poaching the eggs, you can soft-boil them in the shell, then plunge them into a bowl of ice water before peeling. Serve the warm, soft-boiled eggs over the yogurt in place of the poached eggs.

Can I make it Dairy-free?

Yes. Use an unsweetened, unflavored, dairy-free Greek yogurt in place of the plain yogurt. Use dairy-free butter in place of the butter.

More Breakfast Recipes

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