Turkish Eggs with Brown Butter Chilli Oil

Updated: Nov 1, 2019

This is adapted from the traditional Turkish recipe 'Cilbir' which uses 'pul biber' or aleppo pepper and is what really gives the smokey fragrance of the butter but it can be substituted for chilli flakes and a dash of paprika.

Serves 1 (2 eggs)


200g Greek yoghurt

1 clove garlic, crushed

1 tsp dried mint

Salt, pepper

50g unsalted butter

1 tbsp olive oil

1 tsp Aleppo pepper/Turkish red pepper flakes

½ lemon, juice of

2 large eggs

1 tbsp fresh parsley, finely chopped

Chunky sliced and toasted sourdough or other bread to serve


1. Place a large, deep saucepan fill almost to the top with water on to boil while you get on with the rest.

2. Whisk the yoghurt with the garlic, mint and seasoning and set aside ready to serve.

3. In a small saucepan, melt the butter over a low heat as it starts to foam and turn a golden brown – it will release a delicious nutty smell which is the sign to take it off the heat. Quickly add in the olive oil, red pepper flakes and lemon juice to taste.

4. Add 2 tbsp of white wine vinegar to the boiling water. Crack the eggs separately into mugs. Swirl the water carefully then wait as it comes to an almost stop, and a few small bubbles come back to the surface. That is the moment you want to bring the mug close to the surface of the water and quickly tip the egg into the pan. Leave the egg to swirl around the yolk and begin to solidify. Repeat with the second egg and cook for a few minutes, using a slotted spoon to check the egg whites have just set, so the yolk remains runny.

5. Carefully lift out the eggs with a slotted spoon and transfer to a plate lined with j-cloth or paper towel to drain off the water.

6. Put the yoghurt in a shallow dish with the eggs on top with a sprinkle of sea salt flakes. Make sure the butter hasn’t solidified or gently reheat it to serve warm drizzled over the egg. Scatter over the chopped parsley to serve.

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