Skip to content
Turkish eggs recipe

Turkish eggs recipe

8 ratings

Need a little brunch pick-me-up? Look no further than these Turkish eggs that have everything you need to feel rejuvenated. Paprika and chilli-infused butter adds a spicy richness to perk you up, whilst the cooling Greek yogurt and zingy freshly squeezed lemon adds a welcome burst of citrus to the dish. Grab a toasted pitta, dig in and enjoy the wonders of this brunch with a difference. See method

  • Serves 6
  • 12 mins to prepare and 8 mins to cook
  • 283 calories / serving
  • Vegetarian
  • Gluten-free


  • 80g salted butter
  • ½ tsp smoked paprika
  • ½ tsp crushed chillies
  • 6 medium eggs
  • 500g pot Greek-style yogurt, at room temperature
  • 1 lemon, zested and juiced
  • 2 garlic cloves, crushed
  • 5g fresh dill
  • toasted pitta, to serve (optional)

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    14g 69%
  • Sugars

    5g 5%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 5.4g Protein 11.2g Fibre 0.3g


  1. Melt the butter in a small saucepan over a low heat. Add the paprika and chillies and cook for 2 mins or until the butter smells spicy. Set aside and keep warm.
  2. To poach your eggs, fill a wide saucepan with 5cm water and bring to the boil. Turn the heat right down to very low. Crack an egg into a teacup and gently slide it into the water. Repeat with the other eggs, one at a time. Cook for 3 mins until the whites have just set. Remove with a slotted spoon and drain briefly on kitchen paper. You may find it easier to do this in 2 batches.
  3. Meanwhile, spoon the yogurt into a heatproof bowl and stir through the lemon zest, juice and garlic. Season well. Place over a pan of barely simmering water (the water shouldn’t touch the bowl) and heat gently for 3 mins, stirring, until lukewarm. Be careful not to overheat it or it will split.
  4. Divide the warm yogurt between 6 shallow bowls. Top each with a poached egg, pour over the spiced melted butter and finish with a scattering of dill fronds. Serve with warm pittas for dipping, if you like.

See more Brunch recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.