If you enjoy eggs Benedict or can’t resist a rich and flavorful shakshuka, then Turkish eggs need to be next on your list of easy breakfast recipes with poached eggs to try next.

This seven-ingredient Mediterranean recipe is simple enough to enjoy before work on a busy Tuesday morning, yet elegant enough to impress at your next weekend brunch. With just one bite we guarantee you’ll fall in love with its perfect balance of warmth, smokiness and creamy richness.

What Are Turkish Eggs?

Turkish eggs are a popular breakfast enjoyed in Istanbul and throughout Turkey. Featuring perfectly poached eggs nestled in a creamy garlic yogurt, the dish is finished with a smoky, slightly spicy Aleppo pepper-infused butter or oil and served with toasted bread for dipping.

Also known as çilbir (pronounced “chul-burr”), the earliest record of this dish can be traced back to the 15th century when the Ottoman Empire was ruled by sultans.

Unfamiliar with Aleppo pepper? It is a popular Middle Eastern spice that adds smokiness and heat to dishes. Aleppo has a tangy, fruity, slightly sweet flavor with a milder heat than cayenne pepper. While we encourage you to try this recipe with Aleppo pepper for the most authentic taste, a good substitute for the ingredient is an equal amount of smoked paprika mixed with just a pinch of crushed red pepper flakes. Gochugaru, a popular Korean chili, is another close substitute.

Turkish Eggs Recipe

This recipe makes 2 servings of Turkish eggs.


1 cup plain full-fat Greek yogurt, at room temperature
2 garlic cloves, minced
3 tablespoons extra virgin olive oil or butter
1-1/2 teaspoons Aleppo pepper
2-4 large eggs
Fresh dill, for garnish
Sliced baguette, simits, or other crusty bread, for serving


Step 1: Prepare the yogurt

In a food processor, combine the yogurt and garlic. Puree until the garlic is well incorporated into the yogurt. Divide the yogurt between two plates and set aside.

Editor’s Tip: Make sure to start with room-temperature yogurt, which will make the final dish much more satisfying since yogurt straight from the fridge will make the poached eggs cold.

Step 2: Make the chili oil

Working over medium-high heat, warm the olive oil until it starts to bubble. Working quickly, whisk in the Aleppo pepper and stir for 20-30 seconds until fragrant. Room from the heat promptly and transfer the chili oil to a small serving bowl. Set aside.

Editor’s Tip: Turkish egg recipes often opt for butter rather than olive oil. Butter makes the dish a little more decadent and indulgent, while oil allows the Aleppo chili flavor to really shine. Both variations are absolutely delicious, so try them both and see which you prefer. Leftover chili oil or butter can be drizzled over dishes that call for chili crisp, like this spicy ramen.

Step 3: Poach the eggs

Bring a medium saucepan of water to a gentle boil. Meanwhile, crack one egg into a small ramekin and then use a wooden spoon to stir the boiling water in a circular motion to create a vortex. While the water is still swirling, carefully lower the egg into the center of the vortex. The egg whites should swirl around the egg to encase the yolk. Let the egg cook for 2-3 minutes until opaque, then use a slotted spoon to carefully remove the egg from the water and transfer it to a paper towel-lined plate to drain. Repeat with remaining eggs.

For more tips, don’t miss this guide on how to poach an egg perfectly every time. (Or try this method for microwave poached eggs!)

Step 4: Serve

To serve, arrange 1-2 eggs in the garlic yogurt on each plate. Drizzle generously with the chili oil and then garnish with chopped fresh dill. Serve immediately.

How to Eat Turkish Eggs

The best way to enjoy Turkish eggs is to serve them with plenty of crusty bread to soak up every last drop of tasty poached egg and garlicky yogurt on your plate. A nice French baguette, homemade Turkish simits or pita bread would all be fantastic options.

The post What Are Turkish Eggs, and How Do You Make Them? appeared first on Taste of Home.