Turkish Eggs with Chili Oil

The first time I ate Turkish Eggs was when I started working at a restaurant in New York right after college. Eggs with a combination of yoghurt seemed weird at first, but when I tried this It completely won me over. This is my go-to breakfast when I have people over for brunch or when I want to make something fancy looking with minimal effort for myself. Mop all this with crusty sourdough bread and you will thank me later. 


  • 1 cup plain yogurt
  • 1/2 red onion, chopped
  • 1 tomato, chopped
  • 4 eggs
  • handful fresh cilantro
  • edible flowers (optional), for garnish
  • For the Chili Oil:
  • 1/2 cup Extra Virgin Olive Oil
  • 1 tbsp Red Pepper Flakes
  • Toasted Sourdough bread 


  1. To make chilli oil – heat oil in a pan till it just starts to smoke, then turn off heat and add chilli flakes, swirl around.  Pour in a container and store in a cool dark place. 
  2. To poach the eggs: bring several inches of water to a boil in a shallow pot and give it a swirl to form a whirlpool.
  3. Slowly tip in each egg, reduce the heat to medium and cook for 3 mins, or until the whites have cooked.
  4. Carefully remove with a slotted spoon and set aside.
  5. Add yoghurt to a bowl and mix to loosen the consistency. Add poached eggs to the centre and top with tomato, onion and salt & pepper.
  6. Drizzle chilli oil on top, then garnish with cilantro and edible flowers.

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