Direct answer: The quickest way to make Turkish eggs is to mix Greek yoghurt with garlic and salt, cook two eggs, melt butter with chilli flakes and paprika, then spoon the hot butter over the eggs and yoghurt.
Turkish eggs, often inspired by cilbir, are one of the fastest ways to turn eggs into a proper meal. Cool garlic yoghurt sits under warm eggs, then chilli butter runs through everything. Toast is enough on the side.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 200g Greek yoghurt
- 1 small garlic clove, grated, or 1/2 tsp jarred garlic
- 1 tbsp lemon juice
- 2 eggs
- 25g butter
- 1 tsp chilli flakes or pul biber
- 1/2 tsp smoked or sweet paprika
- Salt and black pepper
- Toast, flatbread or pitta, to serve
- Dill, parsley or mint, optional
Method
- Stir the yoghurt, garlic, lemon juice and a pinch of salt together in a bowl. Spread it over a shallow plate.
- Cook the eggs. For poached eggs, simmer water, crack in the eggs and cook for about 3 minutes. For fried eggs, fry gently until the whites set.
- Melt the butter in a small pan until foaming. Add the chilli flakes and paprika, then remove from the heat before the spices burn.
- Place the eggs on the garlic yoghurt. Spoon the chilli butter over the top.
- Finish with black pepper and herbs if using. Serve straight away with toast or warm flatbread.
Notes
Use room-temperature yoghurt if you can, because fridge-cold yoghurt can make the eggs feel lukewarm. Fried eggs are simpler than poached eggs and taste just as good here. Pul biber gives a softer, fruitier heat than standard chilli flakes.
Storage: This dish is best eaten immediately. The yoghurt mixture can be made a day ahead and kept covered in the fridge, but cook the eggs fresh.