turkish eggs

Menemen is an easy and delicious combination of vegetables and egg, perfect for breakfast or any meal

Menemen

onion ((large))

poblano pepper (or 1/2 green pepper)

tomato ((large))

oil oil

paprika

oregano

eggs

salt

pepper

Dice the onion, pepper and tomato relatively small.

Warm the oil in a small skillet and add the onion and pepper. Cook a couple minutes until the onion softens.

Add the tomato, paprika and oregano and cook for a few minutes so everything softens together.

Meanwhile, beat the eggs with a little salt and pepper.

Add the eggs to the skillet and stir so that the eggs cook and mix through. Take off the heat a little before the egg is fully cooked as they will continue to cook after it is off the heat.

A traditional royal Turkish Egg Recipe for two. This rich creation begs crusty bread to swim in its creamy garlic-infused yogurt dotted with a browned butter onion sauce kissed by a smokey pepper. Also known as Cilbur, this recipe dates back to the Ottoman Empire and is surprisingly easy to make.

Turkish Eggs Recipe for Two

garlic clove,

Tbs salted butter, divided

onion

tsp Aleppo chile powder, may substitute paprika

Tbs of grated cheese,

herbs

black pepper

Aleppo pepper

Preheat oven to 450F.

Mix the minced garlic, salt and yogurt in...

Mix the minced garlic, salt and yogurt in a small bowl and set aside.  The longer you let it rest, the better the flavors will meld.  Best option is to cover it and let it rest in the fridge overnight.  But if you are short on time, just make this first and press on with the rest of the recipe.

In a small skillet, add 3 Tbs butter...

In a small skillet, add 3 Tbs butter and onions and cook over low-medium heat.  You want the onions to at least soften until they are translucent but if the get those crispy brown edges, bonus.  Do not let the butter burn however.  Add the Aleppo pepper or paprika near the end.  The butter should have a nutty smell to it, then you know you are done.  Take off burner and set aside.

In two small ramekins, rub 1 Tbs butter...

In two small ramekins, rub 1 Tbs butter all over the inside.  Add two eggs in each.  Bake in oven 10 minutes or until egg whites are cooked.  They look solid white when they are cooked and not clear, gelatinous goop.  Take out immediately, they will continue to cook from the heat of the ramekin.

Garnish with yogurt sauce and butter-onion sauce.

Optional garnish with fresh herbs, cracked black pepper.

The heart of any good soondubu is a great chili oil base. Inspired by a mix of soondubu and Turkish eggs, this soondubu shakshuka recipe will "spice up" your Sunday brunch game.

Soondubu Shakshuka

¼ cup onion, finely diced

scallion, finely diced

garlic cloves,

oyster mushroom, diced

neutral oil

tbsp gochugaru (Korean Chili Flakes)

soy sauce

fish sauce (season

water

tbsp tofu mayonnaise

scallions

Heat a medium stainless steel pan on medium-high.

Once the pan comes up to temperature, add oil and sauté onion, scallion, garlic, and mushroom.

Once the onion becomes translucent and the mushroom becomes golden brown, drop the heat to low. Then add the gochugaru.

Stir the ingredients together quickly so the gochugaru does not burn. The oil should turn into a scarlet hue at this point.

While the oil is hot, drizzle in soy sauce and let it slightly burn. This step allows for more depth and smokiness in the chili oil.

Add water to the chili oil to deglaze the pan. At this point, season the mixture with fish sauce, slightly saltier than your liking since the eggs will be going in.

Once the mixture comes up to a simmer, create 4 holes in the pan, and carefully crack the eggs in.

Heat on low until the whites on the eggs have set, for about seven minutes.

Dollop a generous amount of the tofu aioli next to the eggs, garnish with chopped scallion and enjoy!

Turn hard-boiled egg into a feast for your breakfast. With 3 ingredients; egg, butter, and spices! This simple egg dish is perfect for breakfast.

Turkish Hard Boiled Eggs Kapama

tbsp

tsp red pepper flakes, sweet paprika, dried mint, salt

Boil eggs for about 9 minutes to have a somewhat soft-cooked yolk.

Let them cool a bit, peel, and cut into two halves

In a small pan that your egg halves can fit, melt butter. Add dried mint, paprika, and pepper flakes. Cook to toast for about 10-15 seconds without burning.

Place the egg halves into the butter sauce.

To cover the eggs with butter sauce, turn them gently. Then flip again.

Melt extra butter on top if you want extra tasty. Even though the butter seems enough, eggs soak the butter and wouldn’t say no to an extra butter on top 🙂

We've taken the breakfast classic of Turkish eggs and added a few herby, spicy twists that take it to the next level. Perfect for brunch with your mates!

Turkish Eggs With Spiced Butter & Herby Yoghurt

Instant Action Yeast

Plain Flour

Tsp Sugar

milliliters Water

Natural Yoghurt

Salt

Oil For Greasing

Greek Yoghurt

Garlic Clove

½ Small Pack of Dill

½ Small Pack of Mint

½ Small Pack of Parsley

Lemon

Roasted Red Peppers

Eggs

Butter

Tsp Aleppo Pepper (Or Smoked Paprika)

Tsp Chilli Flakes

For the flatbreads mix the yeast, sugar and warm water in a bowl and set aside for 10 mins until foamy. In another bowl, mix the flour and salt, then add the yoghurt and yeast mix. Using your hands, bring together and knead on a lightly floured surface until smooth and elastic, around 5 mins. Transfer to a clean, oiled bowl then cover with a clean towel. Leave in a warm place for 1-1.5 hours, or until doubled in size.

Grate the garlic into a blender and chuck in a quarter of the yoghurt. Whizz up with lemon juice and most of the dill, mint and parsley, saving some for garnish. Tip into a bowl and stir through the rest of the yoghurt. Taste and season with salt and pepper. Slice the peppers into 2cm strips.

Melt the butter in a pan with a splash of olive oil, add the red pepper flakes along with the chilli flakes and aleppo pepper. Set aside.

Once the flatbread has proofed, turn it out onto a lightly floured surface. Divide the dough into 8 pieces and then roll out into small discs around 1cm thick. Heat a griddle or frying pan over a high heat, once really hot add the flatbread and cook the flatbreads for 2-3 mins on each side, or until golden.

Start the poaching process by cracking your egg into a sieve over a bowl and leaving it for 1 min. You should be left with a nice firm white which will prevent your egg from looking ‘wispy’. The key here is to use fridge-cold eggs, and they should be as fresh as possible. Once it's strained, tip it into a small bowl or ramekin. Get a pot of water on to boil, you need it to be about ¾ full. As soon as the water is boiling, use a utensil to stir a small whirlpool in the middle. Swiftly drop the egg into the middle of the whirlpool and turn the heat down to low.

You need the egg to be moving about for a couple of seconds to encourage the whites to spiral upwards and over the yolk. Cook gently for 3-4 mins, until the whites are set but the yolk is nice and runny, then remove from the water with a slotted spoon, draining on kitchen paper. 

Spread the yoghurt on a plate, top with the sliced peppers then the poached eggs. Spoon over the warm, spiced butter, garnish with whole herbs, then scoop up with the fresh flatbreads.

Easy to prepare and delicious brunch or breakfast idea. Turkish eggs or Cilbir are the perfect way to start your day.

Turkish Eggs (Cilbir)

yogurt (Turkish

dill

mint leaves

garlic

vinegar

oz butter ((55 grams))

chili flakes

smoked paprika

Salt and pepper (to taste)

Finely chop the dill and mint, crush or grate the garlic clove and combine the ingredients with the yogurt. Season with salt and pepper and leave aside.

Fill a deep pot with water and bring it to the boil. Add 1 tablespoon of vinegar and create a vortex. Crack the egg and add it to the middle of the vortex. Cook for three minutes to get the perfect egg with a runny yolk.

Remove the egg with a slotted spoon and leave aside while you cook the next egg.

Using a pan, melt the butter. When the butter starts to bubble add the spices. Stir until well combined and the sauce will be ready to serve.

Spread one thick layer of the garlicky yogurt with herbs on a serving plate or small bowl.

Add the poached eggs to the yogurt base.

Drizzle the spiced butter and add some more fresh mint and dill and black pepper before serving.

Now a family favorite.  We just did butter with smoked paprika our family does not like hot and spicy.  Also, instead of greek yogurt we did Labneh, and it was amazing.  We used Iraqi diamond bread.

Just made this and served it to my husband. He said “Wow” three times. I loved it too. We’ll be making this again.

I wish I would have found this recipe earlier. I would have saved so much money by not going out for brunch. This recipe was restaurant quality! 

So easy to make and the taste was divine. Will be my go-to recipe.

I made this on a whim for lunch. I just discovered a new favorite thing :)

Delicious and easy to make. I suggest serving with boiled or roasted potatoes to sop up any sauce on the plate!

This recipe was recommended to me by one of my best friends. I find that her recommendations are always the best and this one did follow suit!  It was simple, quick, filling, and overall delicious! If you are looking for a high protein breakfast that is a bit unique and fresh tasting, try these Turkish eggs!

Amazing recipie and has become a firm favorite. Thank you!

Delicious! I did it twice already, but I still can't figure out how to make poached eggs nicely... I will find a way sometime :D Glory to the Turkish cuisine!

Absolutely delicious and easy to follow recipe.  It was my first attempt at poaching eggs, I loved it!

What a great news way to make eggs. Your pictures look great!!!

This easy Turkish Eggs Recipe serves poached eggs over a bed of garlic-infused yogurt with Aleppo pepper butter sauce drizzled over top.

Turkish Eggs Recipe

Greek yogurt

garlic cloves

olive oil

unsalted butter

aleppo pepper

sweet or smoked paprika

white distilled vinegar

salt and pepper

mint

bread

In a small bowl mix the yogurt, salt, and pepper. Set it to the side.

In a separate small bowl, mix the dill and oil, and place them on the side.

In a medium-sized saucepan, add the butter and heat over low to medium heat until it’s melted. Stir in the Aleppo pepper and paprika, stir, and cook for 1 minute. Turn off the heat and set it to the side.

Heat a medium to large-sized pot of water over low-medium heat or until it is at a strong simmer and some bubbles break the surface. Pour in the vinegar.

Crack the eggs into a strainer to drain off the watery, loose egg whites from the firmer egg whites.

Add the eggs one at a time to the water, keeping them a few inches apart. For over-easy, which  I like, cook it for 90 seconds to 2 minutes. Add 30 to 45 seconds more for over medium, then add 2 more minutes for over hard.

Set them to the side on paper towels to drain any excess water.

Add the garlicky yogurt to a plate and drizzle on some of the dill oil. Add the eggs, and gently season with salt and pepper. Drizzle on some of the Aleppo pepper sauce and finish with optional fresh mint.

Serve with optional toasted bread for dipping.

Turkish eggs are a visually stunning dish that brings the bold flavors of the Mediterranean to your breakfast table. A low-carb, high-protein recipe, it is made by placing poached eggs on a bed of creamy, garlicky yogurt and drizzling it with a rich, spiced butter sauce. Served with crusty bread for scooping, every bite offers a perfect balance of textures and flavors—making it a standout in any Turkish breakfast spread.

Turkish Eggs Recipe (Cilbir)

unsweetened plain Greek yogurt (room temperature)

fresh garlic (minced)

lemon juice (freshly squeezed)

white vinegar

unsalted butter*

½ teaspoon sweet paprika

To make the yogurt sauce, whisk together the yogurt, garlic, lemon juice, salt, and pepper in a bowl, cover it, and set it aside. I intentionally do this first so that it can come to room temperature while I poach the eggs.

To poach the eggs, fill a medium saucepan with water (it should be at least 4 inches deep) and bring it to a boil over medium-high heat. Once it comes to a boil, turn the heat down to low and let it come to a simmer.  Stir in the vinegar.

While you are waiting for the water to come to a boil, place a fine mesh strainer over a small bowl and crack an egg while being super gentle to make sure not to disturb the yolk. Let the excess loose (watery) egg whites drop through and then transfer it into a ramekin. Repeat the same process for the rest of the eggs.

Place a sheet of paper towel on a large plate and set it aside.

When ready to poach the eggs, stir the simmering water to create a vortex in the middle, carefully drop the egg in the middle, and cook for 3 to 3 ½ minutes until the whites are firm and the yolk is set but still soft and runny.

Carefully remove the egg using a slotted spoon and then transfer it to the paper-towel lined plate. Repeat the same process with the rest of the eggs*.

Right before serving, melt the butter in a small skillet. Add the Urfa chili pepper (or any red pepper flakes) and salt. Let it cook, stirring gently with a wooden spoon, for 15-20 seconds until the butter starts to foam and sizzle and the color turns to a hazelnutty brown.

To assemble: Using the back of a large spoon, spread half of the yogurt sauce on a plate. Add two poached eggs on top and drizzle them with the sizzling chili butter sauce.

Garnish with fresh parsley or chopped dill; sprinkle it with a pinch of salt and pepper to taste. Repeat the same process for the second serving. Serve immediately while still warm.

I loved this recipe so much! The taste was perfect and the eggs came out so well eventhough it was my first time poaching eggs ! 
Your recipes never disappoint :)

https://content.jwplatform.com/videos/eYjYQJwc.mp4

Soft poached eggs, creamy garlicky yogurt, and warm chili butter—Turkish Eggs (Çılbır) is the kind of breakfast that lingers in your memory. A simple dish, yet every bite feels like a warm embrace. If you’ve never tried it, you’re in for something special.

Turkish eggs recipe

Try Turkish Eggs, also called Cilbir: poached eggs served on garlic yogurt with with Aleppo-pepper butter. It&#039;s high-protein and a satisfying brunch!

Turkish Eggs

Milk Greek yogurt

garlic (finely grated)

salt (divided)

white vinegar (for poaching water)

In a small bowl, stir together the yogurt, grated garlic, ¼ teaspoon salt, and the chopped dill until smooth. Divide the mixture between two shallow serving bowls, spreading it out to create a thick bed for the eggs.

Meanwhile, melt the butter in a small skillet over medium heat until it foams, 1 to 2 minutes. Stir in the Aleppo pepper and paprika, and cook 20–30 seconds, just until fragrant. Remove from heat and set aside.

Crack each egg into a small fine mesh sieve over a small bowl. Allow the liquidy egg whites to drain. Then transfer each egg to four individual ramekins.

Fill a deep skillet with 3 inches of water and bring it just to a gentle simmer (small bubbles, not a rolling boil). Stir in the vinegar. Swirl the water to create a vortex, gently slide in each egg, and cook 3 minutes for a runny yolk (3½ to 4 minutes for medium). Lift out with a slotted spoon, letting excess water drain.

Nestle two poached eggs onto the yogurt in each bowl. Drizzle the hot chili-butter evenly over the eggs and yogurt and garnish with extra dill. Serve warm with crusty bread or pita for scooping.

Top 9 turkish eggs recipes from across the web

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Menemen

Turkish Eggs Recipe for Two

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Turkish Eggs Recipe

Turkish Eggs Recipe (Cilbir)

Turkish Eggs

Top 9 turkish eggs recipes from across the web

The most viewed turkish eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Menemen

Turkish Eggs Recipe for Two

Soondubu Shakshuka

Turkish Hard Boiled Eggs Kapama

Turkish Eggs With Spiced Butter & H...

Turkish Eggs (Cilbir)

Turkish Eggs Recipe

Turkish Eggs Recipe (Cilbir)

Turkish Eggs

The most viewed turkish eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine