Turkish Style Eggs

Turkish Style Eggs

21 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Emre Yazgin
Recipe by  Emre Yazgin

“An easy and memorable dish.”

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Adjust Servings

Original recipe yields 2 servings



  1. In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.
  2. In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.
  3. Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready!

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Reviews (21)

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Caroline C

Caroline C

I have to agree with the first reviewer - the flavors don't really work. This wasn't ghastly but it wasn't great either. Thanks anyway. (PS I meant to say this earlier - for a nice neat poached egg, bring the water/salt/vinegar to a boil, turn down the heat, then stir the water vigorously so that it is swirling around. Crack the eggs in the center of the swirl. Turn the heat up to medium, and simmer until it is as soft or as hard as you want. You've got yourself a nice neat poached egg!)



My husband is originally from Istanbul...I told him about this recipe and he said he would make it for me. I was almost done inhaling mine when he asked if I needed a spoon...I told him I needed a longer tongue so I could lick the enitre bowl. This dish is AMAZING. I can't wait to have my parents over for breakfast...this will blow them away. We usually have nice breakfasts on the weekends but I've started making this for myself ont he weekedays before I go to work!



That is a very good recipe, it is very light for the summer dinners...

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Amount Per Serving (2 total)

  • Calories
  • 442 cal
  • 22%
  • Fat
  • 29.4 g
  • 45%
  • Carbs
  • 16.2 g
  • 5%
  • Protein
  • 29.1 g
  • 58%
  • Cholesterol
  • 676 mg
  • 225%
  • Sodium
  • 1792 mg
  • 72%

Based on a 2,000 calorie diet



previous recipe:

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)


next recipe:

Fried Rice Restaurant Style