Turkish Eggs

This twist on Turkish eggs has a green tangy sauce and is perfect for brucnh!

The Deets

This is a delicious twist on Turkish eggs: this version adds a tangy green sauce that’s drizzled over the traditional garlic yogurt poached eggs and buttery chili oil. Of course this is not quite the authentic version, but it is very much inspired by çilbir (a Turkish dish of poached eggs with yogurt) and is so so good for breakfast. The green sauce has olives, peppers, lots of garlic and shallots, olive oil and lime juice. It really pairs so well with buttery chili crisp. To make the buttery chili crisp I usually use a regular chili crisp and just melt butter into it — so good! To make the green sauce I used a mortar and pestle so it’s super simple to mash up. Don’t be scared to make poached eggs, they are super simple and equally as delish. Sometimes a dish just calls for a poached egg and this is one of those times. This Turkish egg dish is incredibly flavorful and doesn’t disappoint. I served it with a toasted sourdough, which is perfect for dipping! Recipe below and happy weekend! If you enjoy this dish, be sure to check out all of my breakfast recipes here.

Turkish Eggs

Print Recipe


The green sauce:

  • 1 serano or jalapeño pepper
  • 1/2 cup cilantro
  • 1/4 cup green olives. Pitted
  • 1/2 cup olive oil
  • 1 garlic clove
  • 1 tbsp minced shallot
  • Juice from about 1 lime.
  • Sea salt
  • Pepper

The rest:

  • 1 cup greek yogurt
  • 1 tbsp chili crisp
  • 1 tbsp butter
  • Bread of choice
  • Olive oil
  • 3 eggs


  • Finally chop all the ingredients for the green sauce. Add to a mortar and pestle, followed by olive oil and lime juice. Season to taste.
  • Meanwhile, bring a pot of water to a boil. While waiting for the water to boil, crack an egg into a small bowl so it will be easier to add to the pot. Stir the water into a whirlpool and drop your egg into the middle of the vortex. Reduce water to low and keep stirring the water so the eggs stays in whirl. After 3 min remove with a slotted spoon.
  • You can do regular chili crisp, but I like melting a little butter into mine. If you want to do that, simply melt butter into a pan with some chili crisp for a min or so in a pan until melted and combined.
  • Add yogurt to a shallow bowl and coat the whole bottom with it. Add eggs, followed by green and red sauce. Coat a slice of bread in olive oil and cook in a pan for 2-3 min per side. Serve by dipping the bread in the yogurt and eggs, getting lots of sauce in your bite. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.