Looking for a breakfast or brunch that’s full of flavor while helping support your gut health? These Turkish eggs are creamy, garlicky, tangy and just the right amount of spicy. A traditional Turkish breakfast often includes a spread of fresh bread, cheeses, olives, tomatoes, cucumbers, eggs and flavorful dips. Inspired by this traditional breakfast spread, Turkish eggs are typically served on hearty rustic bread like sourdough or a country-style loaf that soaks up the creamy yogurt and spiced butter perfectly. These Turkish poached eggs combine the richness of Greek yogurt and the warmth of the spiced butter sauce. Roasted tomatoes and fresh herbs bring vibrant flavor, and the hearty bread makes it easy to enjoy on the go.
While they’re often confused, the key difference between Turkish eggs and shakshuka is how the eggs are prepared and served. Shakshuka features eggs poached directly in a spiced tomato and pepper sauce, creating a rich, savory base. Turkish eggs are made of perfectly poached eggs served over a bed of garlicky yogurt and finished with a drizzle of warm, paprika-spiced butter. Both dishes are full of bold flavors but offer very different taste experiences. Turkish eggs also have the added benefit of gut-friendly yogurt.
Whether you're hosting a weekend brunch or need something satisfying to start your day, this Turkish eggs recipe delivers indulgence and balance in every bite.
How To Make Turkish Eggs on Toast
Start by roasting your tomatoes. Toss them with olive oil, sea salt, pepper, and garlic, then roast in a hot oven until they’re blistered and caramelized to your liking.
While the tomatoes cook, poach your eggs. Bring a pot of water to a gentle boil, then add salt and a splash of vinegar. Create a swirl in the water and carefully slide the eggs in one at a time. Let them cook just long enough for the whites to set and the yolks to stay runny, then lift them out and set them aside.
Next, mix up a quick garlic yogurt sauce by combining Greek yogurt with minced garlic, a bit of lemon juice, and a pinch of salt.
To make the butter sauce, melt butter in a pan and stir in olive oil, red pepper flakes, and paprika. Let it bubble gently until it’s fragrant and slightly golden.
Now it all comes together. Spread the garlicky yogurt over a slice of toast, add the roasted tomatoes and poached eggs, and drizzle the warm butter sauce over the top. Finish with toasted pine nuts and a sprinkle of fresh chives and dill. Enjoy right away while everything’s warm and flavorful.
