This Turkish eggs recipe is an amazing breakfast you'll keep on repeat. It's tasty, filled with spicy butter and yogurt. We like this for a special breakfast. Absolutely my go-to choice if I'm looking to pamper someone on a birthday or holiday.
What Are Turkish Eggs?
Turkish eggs, or Çılbır, are a classic Turkish breakfast made with poached eggs served over a bed of garlicky yogurt sauce and then drizzled with hot chili butter.
The combo of cool, creamy yogurt and warm, spiced butter creates a contrast in both texture and flavor.
Traditionally, the chili butter is made with Aleppo pepper, but as you'll see in the recipe below, smoked paprika or chili flakes work just as well. It’s enjoyed with crusty bread for dipping, making it a quick, protein-rich breakfast.
The Best Turkish Eggs Recipe
Our household loves eggs, from runny fried eggs to omelets to scrambled eggs, we love them all. I personally cannot start my day without eggs. If I make that mistake within an hour, I am rummaging through the fridge looking for something else to eat.
Eggs used to get a bad rap, but according to studies, they have a positive or neutral impact on health markers and do not pose a risk when eaten with a balanced diet. And yes, gluten-free bread to dip in the runny eggs is a must.
I am not a fan of the current egg prices. They used to be super affordable. I feel frustrated with why grocery stores keep egg prices high, even as costs drop. I may need to consider investing in my own coop.
Why You’ll Love This Turkish Eggs Recipe
Great start to the day- Packed with protein and yogurt, what better way to start your day?
Fancier breakfast - Breaking out of the norm with this combo is a must. It is also nice to serve it as a brunch.
Simple to make - With just a few extra steps than your normal breakfast, these eggs are a must, especially if you love a hint of spice.
Ingredients In This Turkish Eggs Recipe
This ingredient list makes it seem longer, but it is well worth it. Don't let it lead you to believe it's complicated to make.
Yogurt
- Plain yogurt – Use a thick, plain yogurt to help get that creamy base. You can also use full-fat Greek yogurt.
- Garlic – Freshly minced garlic adds the classic tang and aroma that works so well with the warm spicy butter.
- Black pepper – Adds gentle warmth and balances the richness of the yogurt.
- Salt – Enhances the tang of the yogurt and rounds out the garlic.
Butter
- Unsalted butter – Gives you full control of the seasoning and gives a nice, silky sauce. Melt butter, add spices, and voila! Delicious Turkish eggs drizzle.
- Chili flakes – Use mild or hot flakes depending on your spice level. I like it nice and hot with a fair amount of red chili flakes.
- Smoked paprika – Adds depth and a smoky sweetness that makes the butter super flavorful.
Poached Eggs
- White vinegar – Helps the egg whites set quickly and neatly without spreading in the water.
- Eggs – Use the freshest, largest eggs you can find. Fresh eggs hold their shape better when poached.
- Water – Just enough to poach the eggs in a small saucepan. Keep it at a gentle simmer.
To Serve
- Gluten-free bread – Toasted to add crunch and for scooping up the yogurt and chili butter. Choose a sturdy bread so it holds all that yummy goodness.
- Fresh dill – Helps to offset the richness of the dish. You can also use fresh mint, but it will change the intended flavors.
Equipment Needed
Use a medium mixing bowl to combine the yogurt, garlic, salt, and pepper into a smooth base.
A small saucepan will be used to melt the butter and gently bloom the chili flakes and smoked paprika without burning them.
For poaching the eggs, use a medium saucepan deep enough to fully submerge the eggs while maintaining a gentle simmer, along with a slotted spoon to lift them out.
Keep some paper towels nearby to pat the poached eggs dry, and use a whisk or spoon to mix the yogurt mixture.
Finally, choose a shallow serving bowl or wide plate to assemble the dish and allow the chili butter to spread beautifully over the yogurt and eggs.
How To Make This Turkish Eggs Recipe
Follow along if you have not made poached eggs before, but it's really a simple process.
In a medium bowl, combine the yogurt and minced garlic. Add pepper and salt, then mix thoroughly. Set aside.
Then, melt the butter in a small saucepan over medium heat. Add the chili flakes and smoked paprika. Stir until evenly colored, then remove from heat. Fill a medium saucepan with water and bring it to a boil. Reduce the heat to medium-low, add the vinegar, and maintain a simmer.
Crack each egg close to the water’s surface. Cook for about 2½ minutes, until the whites are set but the yolks remain soft. Remove with a slotted spoon and gently pat dry with a paper towel. Spread the yogurt mixture onto a serving plate. Lay the poached eggs on top and spoon or drizzle the chili butter for color and spice.
Sprinkle with a pinch of sea salt and fresh dill or parsley, as desired. We like ours with fresh herbs on top for aroma and color. Serve with toasted gluten-free bread.
Tips For Making The Turkish Eggs Recipe
Use some of these tips for the best success.
- Use a thick yogurt - You need a yogurt that is not runny. If that is the only yogurt you have, try and strain it. Let it come to room temperature so it does not make the eggs cold.
- Don't burn the chili butter - Paprika and the spices can burn, so cook it gently.
- Water must be simmering - When making a poached egg, you want a few bubbles and not a hard boil.
- Crack eggs close to the water - You don't want the eggs to be dropped from a height, as they become stringy.
Frequently Asked Questions
What's The Best Way To Store It?
It is best to make this dish from fresh ingredients and not store it.
How To Make Turkish Eggs?
So all you need to do is follow our detailed recipe, step by step.
What's The Difference Between Turkish Eggs And Menemen?
Menemen is scrambled Turkish eggs, whereas Turkish eggs are poached eggs with a rich, smoky flavor. (They're both delicious).
Why Do You Add Vinegar To The Water?
You add vinegar to the water as it helps the eggs to set. It lowers the pH of the water, causing the white to solidify and hold its shape.
Turkish Eggs Recipe
This Turkish eggs recipe is an amazing breakfast you'll keep on repeat. It's tasty, filled with spicy butter and yogurt.
Ingredients
Yogurt:
- 1 cup plain yogurt
- 1 clove garlic, minced
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Butter:
- ½ stick unsalted butter
- ½ tablespoon chili flakes
- ½ teaspoon smoked paprika
Poached Eggs:
- 2 tablespoons white vinegar
- 2 large eggs
- Water, as needed
To serve:
- 2 slices gluten-free bread, toasted
- Fresh dill, to taste
Instructions
- In a medium bowl, combine the yogurt and minced garlic. Add pepper and salt, then mix thoroughly. Set aside.
- Melt the butter in a small saucepan over medium heat. Add the chili flakes and smoked paprika. Stir until evenly colored, then remove from heat.
- Fill a medium saucepan with water and bring it to a boil. Reduce the heat to medium-low, add the vinegar, and maintain a simmer.
- Crack each egg close to the water’s surface. Cook for about 2½ minutes, until the whites are set but the yolks remain soft.
- Remove with a slotted spoon and gently pat dry with a paper towel.
- Spread the yogurt mixture onto a serving plate. Place the poached eggs on top and spoon over the chili butter. Sprinkle with a pinch of sea salt and fresh dill, as desired. Serve with toasted gluten-free bread.
Notes
- Use a thick yoghurt - You need a yoghurt that is not runny. If that is the only yoghurt you have, try and strain it. Let it come to room temperature so it does not make the eggs cold.
- Don't burn the chili butter - Paprika and the spices can burn, so cook it gently.
- Water must be simmering - When making a poached egg, you want a few bubbles and not boiling.
- Crack eggs close to the water - You don't want the eggs to be done from a height, as they become stringy.
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Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 464Total Fat: 21gSaturated Fat: 10gUnsaturated Fat: 12gCholesterol: 401mgSodium: 1075mgCarbohydrates: 37gFiber: 2gSugar: 20gProtein: 30g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
If you make this gluten-free Turkish eggs recipe, please consider stopping by and letting me know what you think.
DID YOU MAKE THIS RECIPE?
Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!
Haydar
Yay Çılbır to go! Yummy