How to Make the Perfect Turkish Egg Toast
Turkish · Medium · 25 min · 2 servings
A bold and savory toast inspired by Turkish cilbir featuring garlicky yogurt, poached eggs, and a sizzling chili butter. This dish transforms simple ingredients into a deeply satisfying breakfast or brunch.
Why this recipe works
This Turkish Egg Toast recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 slices thick sourdough bread
- 1 cup full fat Greek yogurt
- 2 cloves garlic minced
- 2 whole large eggs
- 3 tablespoons unsalted butter
- 1 teaspoon Aleppo pepper or red pepper flakes
- 1 teaspoon smoked paprika
- 2 tablespoons fresh dill or parsley chopped
Step by step instructions
Step 1: Make the Garlic Yogurt
In a small bowl combine the Greek yogurt with minced garlic and a pinch of salt. Stir well and let it sit at room temperature while you prepare the rest of the dish so the flavors can meld together.
Step 2: Toast the Bread
Toast the sourdough slices in a toaster or under the broiler until deeply golden and crisp. The bread needs to be sturdy enough to support the yogurt and eggs without becoming immediately soggy.
Step 3: Poach the Eggs
Bring a wide saucepan of water to a gentle simmer and add a splash of white vinegar. Create a gentle swirl and carefully slide in the eggs one at a time. Poach until the whites are set but the yolks remain runny.
Step 4: Make the Chili Butter
In a small pan melt the butter over medium heat until it just starts to foam. Add the Aleppo pepper and smoked paprika and swirl constantly for about 30 seconds until fragrant and the butter turns a deep red orange color.
Step 5: Assemble and Serve
Spread a generous layer of garlic yogurt onto each toast. Place a poached egg on top of the yogurt and immediately spoon the hot chili butter over the egg. Finish with fresh dill or parsley and a pinch of flaky salt.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Aleppo pepper → regular red pepper flakes
- sourdough bread → pita bread or ciabatta
- Greek yogurt → labneh or strained plain yogurt
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not use cold yogurt straight from the fridge as it will make the dish taste flat
- Do not let the butter burn when making chili butter or it will taste bitter
- Do not overcook the poached eggs as a runny yolk is essential to the dish
Nutrition facts
Per serving: 420 calories, 18g protein, 34g carbs, 24g fat, 2g fiber.
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