The weekend fry-up has fallen out of fashion. In the UK for a period, people would actually eat bacon, sausage and baked beans to recover from a night out. Times are changing. You can see one new thing if you go to a café in Manchester or London. They are eating hot eggs with yoghurt and apparently they like it.
We are talking about Çılbır, which is known here as ‘eggs’. Although it has all the makings of a new food, in fact this dish dates back to the 15th century during the Ottoman Empire. Turkish eggs have become a kitchen sensation in the last couple of years. It completely changes how we think about breakfast.
Turkish eggs are fantastic because they are quick to make. It takes fifteen minutes to prepare Turkish eggs. These look stunning, taste fantastic, and defy all the rules about what breakfast should be.
That Weird Mix Of Hot And Cold
Now putting yoghurt with garlic underneath hot eggs sounds like a mistake. It sounds like something that would not taste delicious. The truth is, this combination is really good.
It uses a real thick Greek yoghurt base. It has to be full-fat because low-fat versions are too watery and do not have that creamy texture right. The mixture is combined with a crushed clove of garlic and some salt. The key here is to bring the yoghurt up to room temperature. If you use it straight from the fridge when it’s too cold, it will chill the eggs too quickly.
Some cooks go so far as to gently heat the yoghurt in a bowl above hot water before plating. It creates a velvet bed for the poached eggs to rest on. The tang of the yoghurt cuts through the richness of your yolks and butter rapidly.
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Getting The Spiced Butter Right
But it is the deep red oil drizzled on top that steals the show. It looks brilliant. More importantly, it packs in all the flavour. For those who don’t know how to prepare it, heat a large piece of butter in the pot. Allow it to sizzle, bubble, and foam. Then after a minute or two, it begins to go golden brown and smell nutty.
Remove the pan from heat immediately. You do not want it to burn. Add a drizzle of olive oil and a touch of Aleppo pepper flakes, aka pul biber.
Unlike ordinary dried chillies, these flakes won’t scorch your mouth. They provide a slow, fruit-like warmth that is almost sweet. If you want to know how to make Turkish eggs taste exactly like the ones in a top brunch spot, you need proper pul biber.
How To Nail The Poached Egg
What really fills out the middle layer of this dish? Eggs! Get this incorrect and the dish crumbles. Nothing is more atrocious than snotty whites. You lose the rich sauce that mixes with your butter if you overcook the yolks.
For best results, use the freshest eggs you can find. Well, the whites of older eggs will spread out in a pan. Heat a pot of water until just simmering. Add a splash of vinegar. It helps the whites set.
Break all the eggs in a teacup, one at time and slip them into the boiling water. Cook for about three minutes. The white must be cooked, but the yolk must be runny. Use a slotted spoon to lift them out. Each batch will only take a moment, so plonk them on some kitchen paper to drain. Nobody wants a soggy breakfast.
A Simple Turkish Eggs Recipe For The Weekend
If you fancy giving the recipe a go on Saturday, here is how to pull it together. This serves two people easily.
What You Need:
- 300g full-fat Greek yoghurt
- 1 large garlic clove, finely grated
- 50g unsalted butter
- 2 tbsp olive oil
- 1-2 tsp Aleppo pepper flakes (pul biber)
- 1 tsp smoked paprika
- 4 fresh eggs
- 1 tbsp vinegar
- Fresh dill, chopped
- Sourdough bread
What To Do:
- Prep The Base: Blend together the yoghurt, garlic and salt. Allow it to sit on the counter for twenty minutes to bring it up to room temperature.
- Brown The Butter: Melt the butter until it is nutty-smelling and visibly brown. Turn off the heat. Combine the olive oil, pepper flakes and paprika. Leave it to cool slightly.
- Poach The Eggs: Poach the eggs and bring your vinegar water to a simmer in a pot or pan. Add in the eggs and cook for about 3 minutes. Drain on kitchen paper.
- Put It Together: Divide the yoghurt between 2 plates. Make a dent in the middle.
- The Finish: Place 2 eggs in each well. Pour that hot red butter over the eggs and yoghurt. Throw some fresh dill on top. Serve immediately with warm sourdough.
Twists On The Classic
It’s amusing how people often confuse things. Chefs at some UK cafes crumble feta straight into the yoghurt foundation. It adds a nice crunchy, salty kick that pairs very well with the rich butter.
Others placed a base layer of smashed avocado or wilted spinach before the yoghurt. It also gives it a bit of colour and makes it more suitable for a hearty meal.
Use silken tofu if you don’t do dairy. You need to blend it with lemon juice and garlic. It mimics the yoghurt perfectly. For the spicy drizzle, use vegan butter. It still tastes fantastic.
Why Everyone Is Obsessed With Turkish Eggs
Turkish eggs have gone from a classic to one of the British brunch staples simply because of balance. You get the cold, sour yoghurt; you get the sharp garlic, rich yolk and warm butter.
This dish is a dip of sorts. A large chunk of sourdough bread is definitely needed to clean up the plate.
It is filling without making you feel stuffed for the rest of the day. It proves that when you treat simple ingredients well, it can be turned into something amazing.
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FAQs
Q1. Can The Yoghurt Be Made Ahead?
Yes. Prepare it the night before and let it sit in the fridge. But leave it out for half an hour before eating so it warms up.
Q2. What Can I Use Instead Of Aleppo Pepper?
If pul biber is hard to find, use three parts smoked paprika and one part regular chilli flakes instead.
Q3. Will The Yoghurt Curdle From The Butter?
It won’t happen if you use full-fat Greek yoghurt. The fat holds it together. These low-fat types will immediately become watery.
Q4. Can I Fry The Eggs Instead?
Definitely. While poaching is traditional, a crispy fried egg with a runny yolk works beautifully here too.
Sources & References
The Guardian. (2026, January 17). Turkish eggs with lemon yoghurt recipe by Meera Sodha.
BBC Good Food. (2025). Turkish eggs recipe.
Nigella Lawson. (2025). Turkish eggs.
Olive Magazine. (2025). Turkish eggs recipe.
Delicious Magazine. (2025). Turkish eggs recipes.
Disclaimer: This content is provided for informational purposes only and is not intended as professional advice or endorsement of any food products or methods mentioned. Readers should use their own discretion and judgment when applying any information. The publisher is not responsible for any outcomes resulting from the use of this content. This article does not promote any specific food brand or service.
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