Elevate your breakfast with this Spicy Turkish Eggs Recipe — a flavorful and aromatic dish that combines perfectly cooked eggs with garlic, chili peppers, and creamy Greek yogurt.
This recipe is easy to follow and brings a touch of Turkish cuisine into your kitchen, offering a spicy, protein-packed meal that’s perfect for breakfast, brunch, or even a light dinner.
With simple ingredients and step-by-step instructions, you can create a dish that’s both visually stunning and incredibly delicious.
The History of Spicy Turkish Eggs
Spicy Turkish Eggs, known locally as Çılbır, have a long tradition in Turkish cuisine, dating back centuries as a popular breakfast dish among locals. Originally, this dish combined poached eggs with yogurt and spices, creating a rich, tangy, and spicy flavor profile that highlights simple yet bold ingredients.
Over time, variations have included the addition of garlic, chili peppers, and olive oil to enhance both aroma and taste. Today, Spicy Turkish Eggs are celebrated not only for their unique flavor but also for their high protein content, making them a staple in Turkish breakfasts and a beloved dish worldwide.
This recipe captures the essence of the original dish while offering a step-by-step guide to recreate it at home. With ingredients like eggs, chili peppers, garlic, onion, olive oil, and
Greek yogurt, this dish delivers a perfect harmony of creaminess, heat, and richness. Sprinkled with paprika, chili flakes, and fresh spring onions, Spicy Turkish Eggs are both visually appealing and irresistibly tasty, making them a standout choice for any meal of the day.
How to make Spicy Turkish Eggs?
Take a small bowl to prepare the yogurt sauce. Add 3–4 tablespoons of Greek yogurt into the bowl.
Take 2 small chili peppers. We use 1 green and 1 red chili pepper. Trim the ends and finely chop the chili peppers. Add the chopped chili peppers to the bowl with the yogurt.
Take 1/4 of a white onion and cut it into small cubes. Set the chopped onion aside.
Take 2 cloves of garlic and finely chop them. Set the chopped garlic aside.
Pour 5–6 tablespoons of olive oil into a pan. Heat the pan over medium heat.
Add the chopped onions and garlic to the pan. Cook the onions and garlic in the pan for about 2 minutes, until they turn golden.
Add 4 eggs to the pan. Sprinkle a little black pepper on the eggs and cook on low heat for about 8 minutes, until the eggs are slightly set.
Pour the yogurt sauce onto the plate where the dish will be served. Spread the sauce evenly over the plate.
Sprinkle paprika on top of the yogurt sauce.
Place the entire pan contents with the eggs, onions, and garlic onto the plate with the sauce.
Sprinkle chili flakes on top of the eggs.
Sprinkle finely chopped spring onions on top of the eggs.
Enjoy!
Spicy Turkish Eggs Ingredients
Nutrition (Per Serving)
Approximate nutrition for 1 serving (based on 4 eggs total, serves 2–4):
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Calories: 320 kcal
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Protein: 18 g
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Carbohydrates: 5 g
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Fiber: 1 g
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Fat: 26 g
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Sugar: 2 g
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Sodium: 210 mg
This dish is protein-rich, low in carbs, and provides healthy fats from olive oil, making it a perfect breakfast or brunch option.
Quick Recipe – Spicy Turkish Eggs
Ingredients:
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4 eggs
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5 tablespoons olive oil
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2 cloves garlic, finely chopped
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1/4 white onion, diced
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2 chili peppers (1 green, 1 red), finely chopped
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3–4 tablespoons Greek yogurt
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A pinch of coriander
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Chili flakes
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Black pepper
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Paprika
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Finely chopped spring onions for garnish
Instructions:
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In a small bowl, mix 3–4 tablespoons Greek yogurt with a pinch of salt (optional) to make the yogurt sauce.
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Pour the yogurt sauce evenly onto the serving plate.
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Heat 5–6 tablespoons olive oil in a pan over medium heat.
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Add diced onion and chopped garlic, cooking 2 minutes until golden.
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Add chopped chili peppers and cook for 1–2 minutes to release their aroma.
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Crack 4 eggs into the pan, sprinkle with black pepper, and cook on low heat for about 8 minutes until eggs are slightly set.
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Carefully transfer eggs, onions, garlic, and chili mixture onto the plate over the yogurt sauce.
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Sprinkle paprika, chili flakes, coriander, and chopped spring onions on top.
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Serve immediately and enjoy a flavorful, spicy breakfast.
Frequently Asked Questions (FAQ)
1. What are Spicy Turkish Eggs?
Spicy Turkish Eggs, also known as Çılbır, are a traditional Turkish breakfast dish featuring poached or lightly cooked eggs served over a yogurt sauce, topped with spices, garlic, and chili peppers. It’s both creamy and spicy, providing a unique breakfast experience.
2. Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt provides a thicker, creamier texture that holds up better under the eggs and spices. If using regular yogurt, strain it for a few minutes to remove excess liquid.
3. Are the eggs poached or fried in this recipe?
In this version, the eggs are lightly cooked in olive oil with onions, garlic, and chili peppers. They are soft and slightly runny, but you can adjust the cooking time based on your preferred yolk consistency.
4. Can I make this recipe less spicy?
Absolutely. Reduce the number of chili peppers or remove the chili flakes from the topping. You can also use milder peppers like red bell pepper for flavor without heat.
5. Is this recipe suitable for brunch or dinner?
Yes! While traditionally a breakfast dish, Spicy Turkish Eggs are protein-packed and flavorful enough to serve as a light lunch or dinner.
6. Can I prepare it ahead of time?
The yogurt sauce can be prepared in advance, but it’s best to cook the eggs fresh. This ensures the texture is creamy and the eggs remain tender.
7. What can I serve alongside Spicy Turkish Eggs?
Serve with crusty bread, pita, or toasted garlic bread. A simple salad or olives on the side can also complement the dish perfectly.
8. Can I add extra vegetables?
Yes! Chopped tomatoes, spinach, or sautéed mushrooms can be added for additional flavor and nutrients. Cook them lightly before adding the eggs.
9. Is this recipe high in protein?
Yes, eggs and Greek yogurt provide a high-protein meal that keeps you full and energized, making it ideal for breakfast or brunch.
10. How do I store leftovers?
Store leftover yogurt sauce and cooked eggs separately in airtight containers in the refrigerator for up to 1 day. Reheat gently and add fresh toppings before serving to maintain texture and flavor.
