Turkish Eggs Toast is my version of Turkish eggs, a satisfying dish that combines creamy yogurt, perfectly cooked eggs, spiced butter, and crispy toast. The rich yogurt sauce, with a hint of garlic and spiced butter, adds a bold twist to your breakfast or brunch.
What Is Turkish Eggs?
Turkish Eggs, also known as Çılbır, is a traditional Turkish dish made with poached eggs (or in my case, fried eggs) served over a bed of creamy garlicky yogurt, often topped with a flavorful buttered spice mix.
The yogurt, which is usually plain Greek yogurt, is paired with fresh garlic to add a savory, tangy base for the eggs.
The dish is topped with warmed spiced butter – I use red pepper flakes and dried mint.
My Turkish Eggs Toast recipe takes inspiration from this classic dish but adds a crispy element by serving the eggs over toasted bread. Turkish eggs are commonly serve with bread or simit for dipping.
It’s a simple yet satisfying meal that’s perfect for those who want something a little different than the usual scrambled eggs or fried eggs on toast.
Ingredients for Turkish Eggs on Toast
See the recipe card for exact amounts.
- bread: Any type of bread works, but a sturdy, hearty loaf holds up best against the creamy yogurt sauce and runny eggs. I use a dense sourdough.
- eggs: I use large eggs and I like them fried. You can also poach them for this recipe which is more typical of Turkish eggs.
- yogurt sauce: Greek yogurt is tangy and creamy, providing the perfect base for the sauce. It’s thicker than regular yogurt and gives this dish a richer mouthfeel. You’ll grate fresh garlic into the yogurt for a punchy sauce.
- butter sauce: I use a combination of oil and butter for flavor and to help prevent the butter from overcooking. You’ll add red pepper flakes for heat and dried mint for a refreshing herbal note.
Substitutions
- Bread: you can easily swap the bread for gluten-free toast.
- Yogurt: to make it dairy-free you can try a plain dairy-free Greek yogurt instead.
- Red pepper flakes: use more or less, or try gochugaru for a smokier option, which I do often. Skip the dried mint if you prefer.
Top Tip
For the best Turkish eggs toast, cook your eggs over medium to achieve crispy edges and a soft, slightly runny yolk. This adds the perfect texture and flavor balance when paired with the creamy yogurt sauce and crispy toast.
Instructions
Prep Tips
If you have a toaster you can use that. I don’t, so I use my air fryer for toast.
- Drizzle the bread with oil.
- Rub one inside half of the garlic clove over the slices of toast.
Note: Use one large clove or two small ones. If using small ones, halve one of them so you can rub the inside of the clove on the toast.
- Heat butter and oil over medium heat for a few minutes, until hot. Add spices and remove from heat.
- Mix the yogurt with garlic.
How to Fry an Egg for Turkish Eggs on Toast
- Heat a non-stick skillet over medium heat and add a small amount of butter or oil.
- Crack the egg into the skillet, being careful not to break the yolk.
- For my over-medium eggs: After 4-5 minutes, when the edges are golden and lacy, gently flip the egg and cook for 20 seconds until the whites are cooked but the yolk is still slightly runny. This is how I do mine, but many people suggest cooking for another minute or two. I find that gives eggs cooked too far for my liking but I also don’t like them over easy.
Note: I like crispy brown edges on my eggs. If you don’t, cook your eggs over medium low for 3-4 minutes. Flip and cook for another minute or two.
How to Poach an Egg for Turkish Eggs on Toast
- Bring a pot of water to a simmer (not a boil), and add a splash of vinegar.
- Crack the egg into a small cup or bowl.
- Stir the water with a large spoon and then gently slide the egg into the swirl of simmering water. Repeat for a second egg.
- Cook for 3 minutes, until the whites are set and the yolk remains soft.
- Carefully remove the eggs with a slotted spoon, let excess water drip off, and serve immediately.
- Fry the eggs.
- Top the toast with yogurt.
- Add the eggs.
- Top with the butter sauce.
I like add fresh cilantro, Gochugaru (a Korean hot chili powder), and sesame seeds to serve.
Can I Add More Toppings to the Toast?
Yes, this recipe is versatile and easy to customize.
Try adding hot sauce for even more heat, crumbly cheese like feta, pickled red onions for a tangy flair, or seeds for crunch.
You can also top with fresh chopped herbs like parsley or cilantro.
Tips for making Turkish Eggs on Toast
- Full-fat Greek yogurt gives the best creamy texture and flavor.
- Cook the eggs to your preference whether that’s fried or poached.
- Start with a smaller amount of red pepper flakes if you’re not sure about the spice level. You can always add more to taste.
- The garlic is pungent in this recipe, and it’s supposed to be. If you’re not a fan, use less. Grated garlic has a strong flavor.
- This dish is best served fresh, so once everything is ready, put it all together and serve right away.
- Top with fresh herbs if you have them on hand. I like parsley, oregano, or cilantro for this dish.
More Toast Recipes
Storage
This dish is best made fresh, but you can make the garlic yogurt and store it in the fridge for about 3 days. You can also make the spiced butter in advance and then gently reheat it when needed.
FAQs
You can prepare some parts of the dish in advance, but the eggs and toast are best when fresh. Make the yogurt and the spiced butter a day or two in advance. Gently reheat the butter before serving.
Turkish Eggs Toast
Ingredients
- 2 slices bread
- 2 large eggs
For the Yogurt
- ½ cup plain Greek yogurt
- 1 clove garlic halved, 1 large clove or 2 small
For the Butter Sauce
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon red pepper flakes
- ¼ teaspoon dried mint
- cilantro chopped, optional, for serving
Instructions
Toast the Bread
- Toast the bread. I do mine in the air fryer, so I drizzle with oil and then air fry for about 4-5 minutes at 400℉ (200℃). If using a toaster, toast and then butter the bread or drizzle with olive oil.
- Once the bread is toasted, rub half of a garlic clove on the slices while they are still warm. Set aside.
Make the Yogurt Sauce
- Mince the other half of the garlic clove and mix with the yogurt. Season with salt and pepper. Set aside.
Make the Butter Sauce
- Heat the butter and oil in a small saucepan. Once it sizzles add the spices and remove from heat. Set aside.
Fry the eggs
- Heat a skillet over medium heat. Add a drizzle of oil. Crack the eggs in the pan and fry for 4-5 minutes. Turn and cook for another 20 seconds for over easy/medium.
Serve
- Spread the yogurt evenly between the slices of toast. Top each with a fried eggs and a heavy drizzle of the spiced butter. Top with fresh cilantro if using and serve.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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