Turkish Eggs

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Wanting to transport yourself on an exotic vacation during breakfast? Let’s travel to one of my favorite countries- Turkey! They know how to do breakfast right there. These simple poached eggs are nestled in a garlicky, lemony yogurt and drizzled with a delicious chili oil. Serve it with pita and prepare to have your taste buds go on vacation.


Chili Oil:

2 tablespoons butter

2 tablespoons oil

1 teaspoon paprika 

1 teaspoon chili flakes

-OR- 2 teaspoons aleppo pepper (ideal if you can find it!)


1/2 cup full fat plain Greek Yogurt

1 clove garlic, minced

1 teaspoon fresh lemon juice




1 tablespoon white vinegar

2 eggs

Fresh dill

Pita bread


Heat up a heavy bottomed skillet over medium heat filled with water. Let it come to a slight simmer then reduce the heat slightly so it is not simmering anymore. Add in the vinegar

Crack each egg into individual small bowls and carefully pour the eggs into the water

Using a slotted spoon scrape the bottom of the pan under the egg so that it does not stick

While the eggs are cooking make the chili oil. Melt the butter and oil over high heat until bubbling. Add in the red pepper flakes and paprika. As soon as you add the spices turn off the heat and set aside

Also while you’re waiting for the eggs make the yogurt mixture. In a bowl combine the yogurt, minced garlic, lemon juice, salt, and pepper together. Add into a shallow bowl and spread evenly

Cook the eggs until the whites are not clear but still have a little jiggle to them. You don’t want to overcook the yolk either so make sure that it has a jiggle to it and not hard boiled

Once they are cooked (takes about 5 minutes) use a slotted spoon to remove them from the water and put on a plate with paper towels. Liberally sprinkle with salt and pepper

One the eggs have dried off add them to the plate with the yogurt, give a good drizzle of the chili oil, add some chopped fresh dill, and serve with pita

Prepare to be in Turkish heaven!