Name: Turkish Eggs Recipe with Dill Gremolata
Prep time: 10 min
Cook time: 3 min
Ingredients: 1/2 cup Greek yogurt ((full fat preferred)); 2 cloves garlic ((minced, divided)); 1/4 cup fresh dill, plus 1 tsp ((finely chopped, divided)); 1/4 tsp Kosher salt; freshly ground black pepper, to taste; 1 tsp lemon juice ((freshly squeezed)); 1 tsp lemon zest; 1 tbsp olive oil; 2 tbsp butter; 1/2 tsp smoked paprika; 1 tsp Aleppo pepper flakes; 4 eggs; 1 tbsp white vinegar ((optional)); bread or toast, for serving ((optional))

A simple breakfast with a touch of flair, this Turkish Eggs recipe combines tangy garlic infused Greek yogurt with poached eggs, a smoky spiced butter drizzle, and fresh dill Gremolata for a rich and delicious breakfast for relaxing weekends that's easy enough for a weekday.

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This Turkish Eggs recipe takes poached eggs to a whole new level of delicious! Set your eggs over a bed of creamy and flavorful garlic yogurt, and top with tangy and smoky infused butter and a dill Gremolata for a super satisfying breakfast or brunch!

For this version of the classic, I add smoked paprika to the classic Aleppo butter for a touch of smokiness, and toss chopped dill with garlic, lemon zest, and olive oil (Gremolata) for a big hit of fresh flavor to top it all off.

Turkish Eggs Recipe Ingredients
What is Çılbır (aka Turkish Eggs)?
Egg Poaching Tips
How to make Turkish Eggs
Tips for Success with Turkish Eggs
What to serve with Turkish Eggs
More breakfast recipes

Turkish Eggs Recipe Ingredients

Greek yogurt. Use a full fat Greek style yogurt as the base of your yogurt sauce to get the creamiest, richest result. You are looking for thick and tangy yogurt here, nothing too runny or loose so it holds up well to the eggs, butter, and Gremolata.

Aleppo pepper, smoked paprika, and butter. Aleppo pepper is made from Halaby chile peppers, with a mild, fruity finish, unlike most pepper flakes. You'll combine it with a touch of smoked paprika for a richer flavor and color, and stir both right in to melted, bubbling butter. Make this ahead and set it aside while you poach your eggs to let the flavors bloom into the butter, then drizzle over the finished eggs and yogurt. You can use salted or unsalted butter for this, whichever your preference.

Eggs. You'll need 4 eggs, cracked over a fine mesh sieve to remove excess whites, making for clean, beautiful poached eggs with no wispy edges.

Dill, lemon, garlic, and olive oil. Fresh chopped dill, lemon zest, fresh garlic, and a touch of olive oil make for a vibrant herby Gremolata to top the Turkish eggs with to tie everything together. Gremolata is a classic Italian condiment, made with dill for this version to pair with the Turkish Eggs. You'll also use some of the lemon juice for the yogurt, so be sure to zest before juicing.

What is Çılbır (aka Turkish Eggs)?

Turkish eggs is a simple dish made with poached eggs, rich and tangy garlic yogurt, fruity and tangy Aleppo pepper spiced butter, and fresh herbs.

For this version, I add smoked paprika to the butter for extra depth, smokiness, and rich color, and up the ante on the herbs with a garlic and lemon infused dill Gremolata for a big hit of flavor. It's a creamy and oh-so-satisfying breakfast or brunch that's great for a treat yourself moment, or impressing your guests!

Egg Poaching Tips

Perfect poached eggs are easier than you think! Follow these simple steps to get expertly cooked poached eggs, every time!

Boil, then simmer. Heat your water over high heat until boiling, then reduce to a bare simmer, with just a light bubble. Maintain a low simmer to ensure the eggs are not overcooked. Gentle heat is your friend here.

Set yourself up for success. Adding a pinch of salt and a bit of white vinegar to the water before poaching helps the egg whites set, so your whites are firm, and your yolks are still nice and runny.

Strain your eggs, and create a vortex. Crack your eggs over a fine mesh sieve to allow excess whites to run off, making for a clean presentation and easier poaching. Separate the eggs into bowls, then gently swirl the water and drop the eggs in one a t a time to help the set. The motion moves them gently and helps bind the egg whites.

Set a timer. Eggs poach quickly. Set a time for 2-3 minutes, and check them. Once the outsides are firm and set, you're ready to go. Be sure to pull them from the water with a slotted spoon and blot with paper towels on or before the 3 minute mark for perfect runny poached eggs.

How to make Turkish Eggs

Making Turkish Eggs may look intimidating, but it's actually very easy with just a little prep. Here's how to make it:

Mix room temperature Greek yogurt, dill, garlic, lemon juice, salt, and pepper to make the tangy yogurt for the base, and set aside.

Make the Dill Gremolata by mixing minced dill, garlic, lemon zest and olive oil in a small bowl. Set aside. — Mix room temperature Greek yogurt, dill, garlic, lemon juice, salt, and pepper to make the tangy yogurt for the base, and set aside.

Tips for Success with Turkish Eggs

Prep Ahead. Get your garlic yogurt, Aleppo butter, and dill Gremolata prepped before you poach your eggs, then assemble and eat!

Use room temperature yogurt. Leave your yogurt out for about 20-30 minutes before mixing with the garlic, herbs and lemon juice. You want it to meld perfectly with the hot poached eggs.

Print Recipe

Turkish Eggs Recipe with Dill Gremolata

This Turkish Eggs recipe combines garlic infused Greek yogurt with poached eggs, a smoky spiced butter drizzle, and fresh dill Gremolata for a rich and delicious breakfast.

Prep Time10

Cook Time3

Course: Breakfast

Keyword: eggs

Servings:

Ingredients

½ cup Greek yogurt, (full fat preferred)
2 cloves garlic, (minced, divided)
¼ cup fresh dill, plus 1 tsp, (finely chopped, divided)
¼ teaspoon Kosher salt
freshly ground black pepper, to taste
1 teaspoon lemon juice, (freshly squeezed)
1 teaspoon lemon zest
1 tablespoon olive oil
2 tablespoon butter
½ teaspoon smoked paprika
1 teaspoon Aleppo pepper flakes
4 eggs
1 tablespoon white vinegar , (optional)
bread or toast, for serving , (optional)

Instructions

Make the dill Gremolata:
In a small bowl, combine ¼ cup finely chopped dill, 1 minced garlic clove, 1 teaspoon lemon zest, and 1 tablespoon olive oil. Set aside.
Make Aleppo butter:
Melt butter in a saucepan over medium heat; heat until it melts and begins to bubble. Add Aleppo pepper flakes and smoked paprika,. Stir until color is uniform and spices are well incorporated. Turn off the heat and let spices infuse. Set aside.
Poach the eggs:
1. Add enough water to a large saucepan to cover the eggs, and add a pinch of salt, and a tablespoon of white vinegar. Bring to a boil. Once boiling, reduce heat to medium low, and bring to a gentle simmer.
2. Crack the eggs over a fine mesh sieve over a bowl, and allow the excess whites to run through for about 10-20 seconds. Transfer to a small bowl or ramekin, and repeat with remaining eggs.
3. Gently swirl the simmering water with a spoon or spatula to create a light vortex. Lower each egg bowl into the water gently, one at a time. Set a time for 2 minutes, Once egg white are set, and eggs jiggle slightly when lightly pressed, they are done.
Assemble:
1. While the eggs poach, line 2 plates with a smear of the greek yogurt sauce.
2. Once cooked, remove the eggs one at a time with a slotted spoon, and blot with paper towels to dry.
3. Transfer 2 eggs to each plate.
4. Drizzle each plate with the infused butter, then top with dill Gremolata.
Serve immediately, with bread or toast, if desired.

What to serve with Turkish Eggs

With all that tangy garlic yogurt, runny poached eggs, and fresh dill, this dish is practically begging for some bread to soak up all that goodness!

I love a toasted ciabatta or sturdy Italian bread for dipping, but warm pita, naan, and sourdough toast also make excellent dippers!

More breakfast recipes

If you are craving more irresistible eggs like these tangy and rich Turkish Eggs, you'll love my baked Huevos Rancheros Skillet with runny eggs, or Croque Madame Chilaquiles with bechamel, ham, crunchy tortillas and fried eggs!

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