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You know that I looove eggs…and the first time I tried Turkish Eggs (çilbir) I fell in love with how good and simple the dish is. This is going to be your new “start the day right” obsession! Now, usually this dish is poached eggs with yogurt and spiced butter 🧈, but you know me, I had to add the Nadia twist 😉 to my Turkish Eggs Recipe. I tossed the dice, my Mexican 🇲🇽 side won, and just like that, breakfast will never be the same!
Why You’ll Love this Turkish Eggs Recipe 🍳
These Turkish eggs are creamy, herby, spicy and delicious! The infused and lightly browned spicy butter …. *chef’s kiss* 💋It adds the perfect amount of warmth and nutty taste to these eggs. Traditionally these are made with yogurt but I use labneh. It reminded me of jocoque and really elevates this Turkish eggs recipe. Topping it off with za’atar so my Syrian side 🇸🇾 didn’t feel left out too much, 🌿cilantro, dill and chives🌿 this really is a recipe for the books. And it all comes together in under 30 minutes which is even better because who has time for that?!
How To Prepare Turkish Eggs Recipe
🥣 To start off your Turkish eggs, mix your labneh with the lemon zest, salt, cilantro, dill, garlic and chives. Set aside.
🧈 In a saucepan, melt your butter until lightly browned, nutty and golden. Add the chipotle powder, smoked paprika, salsa macha and toasted sesame seeds. Remove from pan, leaving a tiny bit behind.
🥖 In that same pan, you are going toast your bread slices in the leftover butter. This is truly the most delicious toast! it’ll be EPIC!
🥚 Strain your eggs to get rid of the watery part of the white. If you have a hard time poaching your eggs without them breaking then check out Chef Nadia’s Tip for a little extra help. If not, continue. Bring water to a simmer and create a whirlpool effect. Poach your eggs for 1.5-2 minutes to get a runny yolk.
🍽️ Serve the eggs over the labneh, drown them in the browned butter 🤤 and then top with za’atar, cilantro, dill and chives. Use your baguette or ciabatta slices because they are the perfect vessel to get this Turkish Eggs deliciousness into your mouth. And that is it, subscribe for more!
Substitutions for Turkish Eggs Recipe
- If you don’t have time to make Salsa Macha, you can always just buy chili crisps.
- If you don’t have labneh, you can use jocoque or the traditional yogurt instead. These alternatives will still be delicious for your Turkish eggs recipe.
- If you have the cilantro soap gene, feel free to just omit that entirely.
Variations for Turkish Eggs Recipe
- If a non-spicy breakfast is more your speed, omit the salsa macha. Adjustments like this still make for a delicious Turkish eggs recipe.
- For a healthier version, feel free to add a bed of sautéed spinach or kale under the yogurt to add more vitamins and fiber.
- For a smokier more substantial Turkish Eggs 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!
Recipes That Pair Well With Turkish Eggs
Butters
Chef Nadia’s Salsa Macha 💃
Butters
Toasted Ciabatta
Butters
Whipped Butter
Appetizers
Tomato Brown Butter Bread
Common Questions
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.
Turkish Eggs Recipe
Ingredients
- 4 eggs
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp chipotle powder
- 1 tsp smoked paprika
- 1 tbsp salsa macha
- 1 tsp toasted sesame seeds
- 1/2 cup labneh, or jocoque
- 1 small garlic clove
- zest of 1 lemon
- 2 tbsp chives, more for topping
- 2 tbsp cilantro, more for topping
- 1 tbsp dill, more for topping
- za’atar
- Salt and pepper to taste
- baguette or ciabatta slices, optional
Instructions
- 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. Remove from pan, leaving a tiny bit behind.
- In that 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 1.5-2 minutes to get a runny yolk.
- Serve the eggs over the labneh, drown in the browned butter. Top with za’atar, cilantro, dill and chives. Use your baguette or ciabatta slices because they are the perfect vessel to get this deliciousness into your mouth, and that is it!
Video
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!!