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You know that I looove eggs…and the first time I tried a Turkish Eggs (çilbir) recipe, I fell in love with how good and simple the dish was. This is going to be your new “start the day right” obsession! Now, usually this recipe is poached eggs with yogurt and spiced butter – but you know me – I had to add the Nadia twist. This recipe toasts your bread in the spiced brown butter, perfect for dipping in these eggs, a real game changer!
Table of Contents
Why You’ll Love this Turkish Eggs Recipe 🍳
These Turkish eggs are creamy, herby, spicy and delicious! The infused browned spicy butter…. just trust me 😉 There is the perfect amount of warmth and nutty taste to these eggs and the seasoning is just right. The spiced butter toast is the perfect vessel to use as a spoon for these eggs. This all comes together in about 20 minutes while still feeling like a special breakfast that took forever!
How To Prepare
Herb and Labneh Mix – Before you even start these Turkish eggs, finely chop your cilantro, dill and chives. Zest your lemon and grate your garlic. In a bowl, stir this into your labneh with a pinch of salt until smooth. You can make this a day ahead and stir in an airtight container in the fridge.
Brown Butter & Spices – Measure out your butter, chipotle powder, smoked paprika, salsa macha (or chili crisps) and toasted sesame seeds. That way they are ready to go before you even start heating the pan.
Bread – Get your baguette or ciabatta sliced so it’s ready to toast in your left over spiced brown butter – it is perfect for dipping in your eggs.
Poaching your Eggs – Strain your eggs to get rid of the watery part of the white. If you have a hard time not breaking your poached eggs, check out Chef Nadia’s Tip for extra help. If not, continue. Bring water to a simmer and create a whirlpool effect. Poach your eggs for 1½-2 minutes to get a runny yolk.
Plating – To serve your Turkish Eggs, add the labneh to a plate, then the eggs, drown them in the browned butter 🤤 and then top with za’atar, cilantro, dill and chives. Use your baguette or ciabatta as a spoon, they are the perfect vessel to get this deliciousness into your mouth.
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Substitutions and Variations
- Substitutions
- If you don’t have time to make Salsa Macha, you can always just buy chili crisps.
- You can use jocoque or the greek yogurt instead of labneh. These alternatives will still be delicious for your Turkish eggs recipe.
- If you do have the cilantro soap gene, feel free to just omit that entirely.
- Variations
- Non-spicy Variation: If no spice for breakfast is more your speed, omit the salsa macha.
- Veggie Variation: Feel free to add a bed of sautéed spinach or kale under the yogurt to add more vitamins and fiber to start your day out even better.
- Smoky Variation: Adding smoked salmon right on top is a perfect option!
🔥Chef Nadia’s Tip🔥
If you have a hard time not breaking your poached eggs then you can always let them rest in a 2:1 water/apple cider vinegar mixture. Let them soak for about 30 minutes in that and you will be able to see a barrier start to form. This will help you later in the recipe to make sure you get a perfect poached egg with zero breakage, ready to complete your fresh Turkish eggs dish!
The Perfect Pairings
Some ideas for serving on the side of these Turkish Eggs are a Crispy Herb Potato or even a fresh Arugula Fennel Salad. If you are doing this for brunch with friends and want drinks, a Carajillo Martini is a great alcohol espresso drink to pair. The Salsa Macha is great for topping if you want some heat.
Sides
Crispy Herb Potatoes
Sides
Arugula Fennel Salad
Cocktails
Carajillo Martini
Dips and Butters
Salsa Macha
Turkish Eggs: Questions Answered
I use Za’atar by Z&Z which you can buy on amazon and it should also be at your local store.
With these Turkish Eggs, my favorite is the Yaza labneh.
Equipment
- Bowl
- saucepan
- small pot
Ingredients
Labneh Mix
- ½ cup labneh, or jocoque
- 1 lemon, zested
- 2 tbsp cilantro, chopped, + more for topping
- 1 tbsp dill, chopped, + more for topping
- 1 small garlic clove, grated
- 2 tbsp chives, chopped, + more for topping
The Rest
- 3 tbsp butter
- 1 tsp chipotle powder
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp salsa macha, salsa macha recipe or chili crisp
- 1 tsp toasted sesame seeds
- 4 eggs
- za’atar, to taste
- Salt and pepper, to taste
- baguette or ciabatta slices, optional, but recommended
Instructions
- In a bowl, mix your labneh with the lemon zest, salt, cilantro, dill, garlic and chives.
- In a saucepan, melt your butter until lightly brown, nutty and golden. Add the chipotle powder, smoked paprika, salsa macha and sesame seeds. Pour this spiced brown butter into a bowl, leaving a tiny bit behind.
- In this same pan, toast your bread in the leftover butter, it’ll be epic.
- Strain your eggs to get rid of the watery part of the white. Bring water to a simmer and create a whirlpool effect. Poach your eggs for 1½-2 minutes to get a runny yolk. If you are new to poaching eggs, do them one at a time.
- To a plate, spoon in the desired amount of labneh, add the poached eggs on top, drown in the browned butter. Top with za’atar, cilantro, dill and chives. Use your baguette or ciabatta slices as a spoon because they are the perfect vessel to get this deliciousness into your mouth, and that is it!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You’ve transformed and elevated my culinary skills. I was in such a rut before seeing your reels. My passion is renewed, and I can’t get enough of Nadia Aldi-recipes.
Where is your cookbook? I need all of your gems in one place.
THANK YOU, NADIA!!!
With much gratitude!
Thank you so much Kimberly! I can’t tell you how much it means to me that you took the time to say this. This is why I do what I do! No book yet, but fingers crossed that one will come soon!!