Turkish eggs from At My Table: A Celebration of Home Cooking (page 14) by Nigella Lawson

  • dill
  • Greek yoghurt
  • eggs
  • sourdough bread
  • Aleppo pepper

  • EYB Comments

    Can substitute any other bread of your choice for sourdough bread.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any other bread of your choice for sourdough bread.

  • Astrid5555 on December 16, 2022

    I have been wanting to make this for ages and I am so glad I finally did. The brown butter with the Aleppo pepper in combination with the yogurt and eggs is amazing! Added cilantro instead of dill because this is what I had on hand.

  • stepharama1 on January 13, 2022

    I couldn't bear the thought of dirtying additional dishes for poaching the eggs so I used fried eggs instead. It still tasted wonderful! The mix of the garlic, spiced oil and pepper really makes this dish.

  • kkmatti on November 16, 2021

    I’ve made this several times and it’s now a personal favorite. I like to serve mine on cooked tomatoes or cooked spinach. Everyone I’ve made this for asks for the recipe.

  • KarinaFrancis on January 06, 2021

    I’ve had this bookmarked for ages, glad I finally made it. It was a bit of a palaver (lots of pots, pans and bowls) but the flavour is delicious. A weekend treat

  • Ro_ on December 05, 2020

    I didn't have the famous Aleppo pepper, so used a mix of regular chilli flakes and a dash of smoked paprika. I think one egg for the amount of yoghurt is slightly stingy, two would be better. I don't usually poach eggs: Nigella's method here worked pretty well but wash quite faffy - I'd skip the sieving next time, but use the rest of the poaching ideas. Overall a nice verison of turkish eggs.

  • southerncooker on April 23, 2018

    I was really surprised at how much I loved this. I had tried another recipe once that had Greek yogurt paired with eggs and hated it. I think warming the yogurt made all the difference. Also the browned butter and Aleppo pepper didn't hurt either. Served with toasted sourdough bread for dipping in the browned butter, yogurt, and egg yolk.

  • VineTomato on December 15, 2017

    Poached eggs are not for me. Despite buying fresh eggs, the rigmarole of putting them in the fridge, straining them, adding lemon juice - they were still not lovely and round. Ugh. Just puts me off. This dish also creates a myriad of washing up - three pots and two bowls. It also did not taste all that wonderful - however I used Urfa flakes instead of aleppo - so perhaps got the desired colour but not the flavour. Agree with Foodycat - hot smoked paprika would make a world of difference. Next time I will boil or fry my egg - this dish is going to become important when I start the blood sugar diet in January (fun times).

  • Foodycat on October 13, 2017

    I can't poach an egg to save my life so I used boiled. I have made several versions of this dish - this is a good one, although I prefer the versions that add a bit of hot smoked paprika to the butter.

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