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Turkish Eggs

by . Featured in AT MY TABLE

Introduction

If I hadn’t eaten the Turkish eggs at Peter Gordon’s restaurant, The Providores, I most certainly wouldn’t be tempted by the idea of poached eggs on Greek yogurt. I say that only to pre-empt any hesitancy on your part. For çilbir, pronounced “chulburr”, is a revelation and a complete sensation.

If you can’t get the Aleppo pepper, also known as pul biber or Turkish red pepper flakes, which has a mild, almost sweet heat and a distinctive lemoniness, you could substitute paprika, adding a pinch of dried chilli flakes. But, in these days of online grocery shopping, I’d encourage you to go for the real thing. This is the recipe that helped me overcome my fear of poaching eggs (see additional info below).

If I hadn’t eaten the Turkish eggs at Peter Gordon’s restaurant, The Providores, I most certainly wouldn’t be tempted by the idea of poached eggs on Greek yogurt. I say that only to pre-empt any hesitancy on your part. For çilbir, pronounced “chulburr”, is a revelation and a complete sensation.

If you can’t get the Aleppo pepper, also known as pul biber or Turkish red pepper flakes, which has a mild, almost sweet heat and a distinctive lemoniness, you could substitute paprika, adding a pinch of dried chilli flakes. But, in these days of online grocery shopping, I’d encourage you to go for the real thing. This is the recipe that helped me overcome my fear of poaching eggs (see additional info below).

Image of Nigella's Turkish Eggs
Photo by Jonathan Lovekin

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What 13 Others have said

  • Never heard of this, decided to give this a go, and loved it! Who knew!

    Posted by colbabe on 5th September 2019
  • I tried not to make this. It sounded so ridiculously time consuming and involved and I have never successfully poached an egg. However, I could not stop thinking about how good it might be. In the end, I succumbed. I was moaning just tasting a bite of warm yogurt with garlic. The entire dish was excellent and not hard to prepare once I found the discipline to just read the instructions and do it. I’m going to fry eggs in leftover butter tomorrow. I am now a convert. More! And, I can now poach eggs which are so much more delicious in their purity.

    Posted by alexisd on 1st September 2019
  • I made this today and I absolutely loved it. I too thought it was a weird combo but hey to be honest I licked my bowl clean at the end.

    Posted by Sherrygloss on 16th July 2019
  • Thank you so much Nigella for the quick recipe for the Turkish eggs! Wholesome and different! This is certainly going to be a regular thing with me !

    Posted by Tejaswini70 on 20th May 2019
  • As a lover of eggs any which way, when I first saw this on the TV series I thought - eww! Greek yogurt with eggs? - but after buying the book and giving it a go (I think it was one of the first recipes I tried from A.M.T) it really does work once flavoured as directed and had the fridge chill taken off it. I have made this three times now and I have to be honest, I really struggle to get all the elements together as we like them for plating at the same time (hot buttered toast, still warm oozy yolked poached eggs and the chilli flake butter still warm), so if you can have someone on toast (and tea making) duty that does help. Today I tried the tip from a comment below on the 'perfect poached eggs every time' of putting the shelled eggs into the boiling water for 20 seconds - just my experience, maybe I did it wrong but this was a disaster as the eggs looked hideously curdled and misshapen so had to throw that batch out and start afresh. Thank you Nigella for a recipe I would never have ordered in a restaurant let alone make at home, but now do.

    Posted by George739 on 23rd March 2019
  • Thought the combination sounded a little odd, but tried it with home made bread for a simple meal after work and it's my new favourite egg dish, delicious!

    Posted by Kryan on 22nd October 2018
  • Pop eggs in their shell into boiling water for 20secs remove with slotted spoon turn down the heat until water stops rolling, then crack egg into the water. Perfect poached eggs every time!

    Posted by Tiny10 on 16th September 2018
  • A cheat's guide to poaching eggs. For each egg: a saucer lined with a square of lightly-oiled clingfilm. Break the egg onto the clingfilm and twirl into a little parcel. Cook in simmering water until done to your liking. Unwrap onto whatever you're eating it with. More coddling than poaching, but a good result.

    Posted by salou on 15th September 2018
  • I made these this morning, though I made sunny side up eggs versus the poached. Loooved the aleppo pepper butter and plan on using my leftover butter on my steak tonight. I was a little leery of the whole yogurt with eggs thing, but it turned out to be devine. My leftover yogurt is going to be made into a cucumber salad dressing tonight since it's already garlicky.

    Posted by WhiskTaker on 10th June 2018
  • I am totally addicted to this dish, I love it. I'm telling everyone about it.

    Posted by jellydene on 5th March 2018
  • I love this dish (and all of Nigella's recipes)!

    Posted by Meia2 on 1st January 2018
  • Made this today. Just so tasty. I've never poached an egg in my life, however, her instructions are on point and it came out like a hotel poached egg. Perfect. This will be on rotation now. Thanks Nigella!

    Posted by bana3 on 24th November 2017
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