Turkish Eggs

Oh, Turkish eggs!

This deliciously indulgent breakfast (or brunch) dish, also known as Çılbır (pronounced chil-bir), brings a new level of deliciousness to your morning plate. Turkish eggs consist of perfectly poached eggs served over a bed of thick, garlicky yoghurt, topped with a generous drizzle of lemony, peppery butter — and of course, served with a wedge of crusty bread to soak up all that golden richness.

If you’re tired of the standard egg-on-toast routine but still crave something hearty, flavourful, and simple, this dish is a revelation. Think of it as the brunch version of a warm hug — creamy, spicy, savoury, and SOOOO satisfying.

And if, like me, you’re a committed egg lover, you’ll want to try my Shakshuka’d Eggs for a rich tomato-based twist, or whip up my Crisp-Coated Scotch Eggs using any leftovers (because meal prepping with eggs? Always a win).

What are Turkish eggs exactly?

Contrary to what the name might suggest, Turkish eggs have nothing to do with eggs laid by turkeys. Obviously, that’s not what I once believed 👀 They’re a traditional Turkish breakfast dish, popular for centuries and often served with fresh herbs, Aleppo pepper, and rustic bread.

This dish is built around contrasting temperatures and textures — cold, creamy yoghurt and hot, silky poached eggs — all brought together with warm spiced/fragrant butter. While it’s rooted in Turkish cuisine, it’s been adopted and adapted by food lovers all over the world.

Tips for the BEST Turkish eggs

• Poach like a pro: While poached eggs are traditional and give the best texture, you can substitute with soft-boiled or even gently fried eggs if needed. Want foolproof poached eggs? Follow my [step-by-step guide here].

• Use THICC yoghurt: Go for full-fat Greek yoghurt for the creamiest base. Watery yoghurt will just leave you with soup. Add a tiny bit of grated garlic and a pinch of salt to the yoghurt for a subtle kick.

• Infuse your butter: Heat unsalted butter with chilli flakes (or Aleppo pepper) and a little lemon zest for brightness. Smoked paprika or pul biber also work beautifully.

• Serve immediately: This dish isn’t a “make ahead” kind of thing. Assemble and eat it hot, as the texture and flavour suffer if left sitting too long.

• Toast your bread: Don’t forget the crusty bread! A thick slice of sourdough or Turkish simit (sesame-crusted bread rings) are perfect for scooping up the yoghurt and runny yolks. If it’s too toasted, you won’t get maximum soakage!

Frequently asked questions

How long will Turkish eggs keep?

Turkish eggs are best eaten immediately while the eggs are runny and the butter is hot. If you do have leftovers, you can store them in an airtight container in the fridge for up to 24 hours, but note: the texture won’t be the same once reheated. For food safety, avoid keeping poached eggs at room temperature.

Can I make this ahead of time?

You can prep the yoghurt mix and infused butter a few hours ahead, but cook the eggs fresh and assemble just before serving.

Can I use dairy-free yoghurt?

Yes, absolutely. Unsweetened coconut or soy-based yoghurts can work, but choose one that’s thick and tangy. You may want to stir in a squeeze of lemon juice or a bit of garlic to mimic the flavour of traditional yoghurt.

What’s the best way to poach eggs?

Use fresh eggs for the best results. I have a video showing my fool-proof method here.

What spices can I use in the butter?

Traditional versions use Aleppo pepper or pul biber, which is a Turkish chilli flake that’s fruity and mild. If you can’t find it, smoked paprika or red chilli flakes are excellent substitutes. I use lemon zest, juice and black pepper in mine.

Whether you’re entertaining guests for brunch or just fancy something comforting for a solo breakfast, Turkish eggs are the perfect way to elevate your morning routine. Minimal effort, maximum flavour — you’ll wonder why you didn’t try it sooner?!