Turkish Eggs with Lemon Dust and Chili Butter

Turkish Eggs with Lemon Dust and Chili Butter

Invite a burst of Mediterranean flair into your morning with this delectable recipe for Turkish Eggs, enhanced with the unique twist of lemon dust and a tantalizing chili butter. Known as Çilbir in Turkish cuisine, this dish combines soft poached eggs with a creamy, garlicky yogurt base, drizzled with spiced butter for a truly luxurious brunch experience. Whether it's a leisurely weekend treat or a special occasion, these Turkish Eggs are sure to impress. Let’s get started and make your brunch a meal to remember!



2 large eggs

1 cup Greek yogurt

½ teaspoon lemon dust

1-2 cloves of garlic, finely minced

6-8 fresh mint leaves, finely chopped (substitute with dried or fresh dill or parsley if preferred)

A small pinch of salt

1 tablespoon butter

¼ teaspoon harissa paste or dried chili flakes

¼ teaspoon smoked paprika

A dash of white vinegar or apple cider vinegar (for poaching)

Toasted ciabatta slices, for serving

Extra virgin olive oil (optional, for drizzling)

Extra mint leaves, for garnish




  1. Prepare the Yogurt Base
    In a bowl, combine the Greek yogurt, lemon dust, minced garlic, chopped mint, and a pinch of salt. Mix these ingredients until well blended. Let the mixture rest while you prepare the eggs and chili butter, allowing the flavours to meld.


  1. Poach the Eggs
    Fill a large saucepan with water, add a dash of vinegar, and bring to a boil. Reduce to a rapid simmer. Using a spoon, create a gentle swirl in the water to help the eggs hold their shape. Crack each egg into the swirling water, one at a time. Cover the pan, reduce the heat to maintain a simmer, and poach the eggs for about 3 minutes for soft yolks. Remove the eggs with a slotted spoon and place them on a paper towel to drain excess water.


  1. Make the Chili Butter
    In a small saucepan, melt the butter over low heat. Add the harissa paste and smoked paprika and stir until combined. Remove from heat just as the spices become aromatic and the butter is fully melted.


  1. Assemble the Dish
    Spoon the prepared yogurt mixture into a serving bowl. Gently place the poached eggs on top of the yogurt. Drizzle the spiced chili butter over the eggs, ensuring it disperses well over and around them.


  1. Garnish and Serve
    Garnish with additional chopped mint. Serve immediately with toasted ciabatta slices, optionally drizzled with a little virgin olive oil. Consider serving extra chili butter on the side for those who appreciate an extra kick.


This brunch recipe not only brings a piece of Turkish cuisine into your home but also adds a bright, lemony twist that makes it uniquely refreshing and satisfying. Perfect for a slow morning or as a hearty start to your day, these Turkish Eggs with Chili Butter promise to be a vibrant centrepiece at your breakfast table. Enjoy the rich flavours and the delightful combination of textures in this exquisite brunch classic.


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