Try these Turkish-style eggs, then check out our Turkish manti, classic Turkish meatballs, Turkish yogurt soup and more Turkish-style recipes. Also check out more satisfying egg recipes for brunch, such as our perfect boiled eggs, scrambled eggs, eggs Benedict and shakshuka.

Learn about Turkish coffee culture with our expert barista Celeste Wong's guide, including traditional rituals, how to order it and the perfect recipe for at-home brewing. Now learn how to cook like a local from Turkey.


  • 150ml greek yogurt
  • ½ a clove garlic, crushed
  • finely chopped to make 1 tbsp dill
  • 1 tbsp olive oil
  • 3 tbsp salted butter
  • ½ tsp hot smoked paprika
  • 2 eggs, (as fresh as possible)
  • a small handful flat-leaf parsley, chopped
  • 2 slices sourdough, griddled


  • STEP 1

    Put the greek yogurt in a large bowl and whisk in the garlic, dill, olive oil and some seasoning. Leave on the side while you prep the rest of the ingredients so the yogurt can lose the chill of the fridge.

  • STEP 2

    Heat the butter in a small pan until melted, stir in the paprika and leave over a low heat.

  • STEP 3

    Poach the eggs by gently cracking into a pan of just-simmering water. Leave for 2-3 minutes then scoop out with a slotted spoon and gently poke the yolk to see if it is done to your liking. Drain on kitchen paper.

  • STEP 4

    Divide the yogurt between 2 bowls. Add an egg to each then drizzle over the paprika butter and sprinkle with a little parsley. Serve with the sourdough for dunking.


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