These Turkish eggs are a bold, flavourful brunch classic with silky poached eggs, spiced butter, and cooling Greek yoghurt. A flexitarian-friendly dish to impress.
Turkish Eggs Are the Brunch Dish You Didn’t Know You Needed.
There’s something magical about Turkish eggs. Soft-poached eggs are nestled into thick, tangy yoghurt, then drowned (in the best way) in warm, paprika-spiced butter. The flavours hit all the notes: creamy, fiery, savoury, zingy. Best of all, it comes together in just 15 minutes.
For me, Turkish eggs are brunch perfection. Not only do they feel indulgent without being heavy, but they also deliver exotic flair without the faff. They’re everything I love about plant-powered flexitarian cooking: rooted in whole ingredients, bursting with flavour, and endlessly adaptable.
A Flexitarian Favourite with Travel-Infused Flavour.
My kitchen is flexitarian by nature – sometimes veggie, sometimes featuring a bit of meat or dairy, but always led by flavour. As a result, Turkish eggs are a dish that perfectly captures that balance.
Although I haven’t explored Istanbul (yet), travelling through food is very much a real thing. In fact, my shelves are stacked with spices picked up from markets abroad. Dishes like this remind me how powerful those pantry staples can be. Ultimately, it’s the kind of recipe that makes you feel like a globe-trotting brunch goddess…
Why Turkish Eggs Deserve a Spot in Your Brunch Rotation.
Still not convinced? Here’s why Turkish eggs are fast becoming a brunch staple:
- They’re high in protein and utterly satisfying
- They’re naturally gluten-free and flexitarian-friendly
- Not only are they big on flavour, but they’re also super easy to prepare and cook
- They look gourmet, yet they cook in under 15 minutes
- Most importantly, they feel like a treat but still love your body back
It’s what I like to call a “treat yourself” kind of meal (though Sunday mornings in bed with a cuppa and a bowl of Turkish eggs hit totally different). If you love this sort of thing, chances are you’ll love my Mexican Breakfast Taco’s too!
Tweak it , Top it, Make these Turkish Eggs Your Own
- Dairy-free? Sub Greek yoghurt for a thick coconut yoghurt and swap the feta for your go-to plant-based tangy cheese.
- Add crunch: Sprinkle with dukkah, toasted nuts, or crispy shallots. Chefs kiss!
- Bulk it up: Add grilled aubergine, roasted tomatoes, or a spoon of hummus on the side.
- Make ahead: The spiced butter can be made in advance and kept in the fridge for up to a week. Use it on everything. Honestly.
There’s a reason Turkish eggs have become a brunch cult classic. They’re everything a modern cook wants: bold flavours, easy prep, visual drama, and enough flexibility to make them your own.
Whether you’re feeding a friend, impressing your partner, or just making something gorgeous for yourself (hi self-care!), this is the dish that brings the sunshine. Even if it’s tipping it down outside.
Save, Share & Cook Along with Me!
📌 Pin this Turkish eggs recipe for your next brunch moment
💬 Tried it? Drop your version in the comments below!
📲 Cook along with me on TikTok – @its.me.lolly
📧 Sign up for more plant-powered flexitarian recipes straight to your inbox below!
Ingredients
-
For the base
- For the Spiced Butter
- For the Toppings
Instructions
-
Prep the Yoghurt
- Spoon the yoghurt into two shallow serving bowls and let it sit at room temperature for 10 minutes to take off the chill. Poach the Eggs
- Bring a deep saucepan of water to a gentle simmer. Crack each egg into a ramekin, then slide it gently into the water. Poach for 3–4 minutes until the whites are set and the yolks are runny. Make the Spiced Butter
- While the eggs are poaching, melt the butter in a small pan over low heat. Stir in all the spices and herbs: paprika, cumin, turmeric, cayenne, garlic granules, smoky salt, black pepper, and oregano. Let it sizzle gently for 30 seconds to bloom the spices, but don’t let it burn. Assemble
- Place two poached eggs into each bowl on top of the yoghurt. Drizzle generously with the spiced butter. Top + Serve
- Scatter over the pickled onions, pomegranate seeds, crumbled feta, and chopped parsley. Serve immediately with crusty sourdough or warm flatbread for dipping.
Notes
Hey Lolly's Tasting Notes You can batch-make the spiced butter and store in the fridge for up to a week. For a dairy-free version, use a thick coconut yoghurt and vegan feta alternative. Add a little toasted dukkah or pine nuts on top for extra crunch.
