Turkish Eggs on Toast

1 serving
10 min

Today, we’re making Turkish Eggs on Toast!

I think I told you guys this the last time we made Turkish Eggs; but shockingly enough, my Turkish bestie and her Turkish family has never once served me Turkish eggs or anything that closely resembles it. I remember asking her about it when I first learned about this dish, and she’d never heard of it before. It really goes to show how many regional differences and nuances there are when it comes to food.


In its simplest version, Turkish eggs starts with plain Greek yogurt seasoned with freshly grated garlic and dill. It’s schmeared into a bowl, topped with a runny poached egg, drizzled with a peppery butter, and served with bread or pita on the side for dipping. In today’s version, we’re building the meal on top of the toast while using an unconventional ingredient to turn up the flavor.


So, let’s get to it!

Like I said, we’re building this meal on top of the toast. So, we want to choose a bread that has some nice surface area. The bigger the bread, the more you can pile on top. I think a nice slice of sourdough is the way to go for this one. My grocery store actually sells a whole grain sourdough that is 10/10, so I like to grab that when I can. Regardless, we’ll toast up the bread until it’s golden and crisp. Then, it’s time to start building.


In place of the traditional Greek yogurt, we’re going to use a popular Greek yogurt based dip to really amp up the flavor of this bite…tzatziki sauce. Tzatziki starts with Greek yogurt, dill, and garlic just like we’d use in a classic Turkish eggs dish. But the addition of cucumber, olive oil, and lemon really adds some nice balance to the bite. I opted to use a store bought tzatziki sauce for this to make my life a little easier. But tzatziki is so easy to make, you could 100% just make your own for this too. We’ll take a nice spoonful of tzatziki, schmear it all over the toast, then get ready for our egg.

For our egg component, we’re switching things up from the traditional poached egg and making a crispy fried egg instead. We’ll start by adding some butter, olive oil, and Aleppo pepper to the skillet. Now, these are the ingredients that we’d typically use for the drizzle in a classic Turkish eggs dish. So, frying our egg in the same blend of flavors ensures that the flavors are authentic even if our methods are not. We’ll fry that egg until it reaches our desired doneness, plop that egg on top of the tzatziki, and use the remaining butter mixture left in the skillet to give our toast one final drizzle of flavor. Then, I like to finish the dish with some fresh dill and minced chives for color and brightness, and we’re ready to eat.

This breakfast toast is a little messy, but man is it worth it. From that crisp bread to that cooling yogurt to that gooey egg, the explosion of flavor in the mouth is incredible. The butter starts to toast in the skillet while the egg cooks, so we actually end up getting to benefit from the rich nuttiness of a brown butter too. Talk about satisfying.

Ok, everyone! I can’t wait to hear what you think of this reimagined meal.


I hope you guys enjoy. And, let’s eat!

Recipe details
  • 1  serving
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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  • 1 tbsp unsalted butter
  • ½ tbsp olive oil
  • ½ tsp aleppo pepper
  • 1 egg
  • Salt and pepper, to taste
  • 1 slice sourdough bread, toasted
  • 2 tbsp prepared tzatziki
  • Fresh dill and minced chives, for garnish

Add butter, olive oil, and aleppo pepper to a small non stick skillet over medium high heat. When the butter starts to foam, carefully crack egg into the skillet, and season with a pinch of salt and pepper. Fry the egg for 2-3 minutes until it reaches your desired doneness, covering the pan for 15-30 seconds halfway through cooking to help the egg white set. Remove from heat.
Spread tzatziki over the surface of the toast. Top with the fried egg. Drizzle remaining aleppo butter left in the skillet over the egg and toast. Garnish with fresh dill and minced chives, if desired. Enjoy!
  • *I like a nice runny yolk for this meal; but if you prefer a more set yolk, cover the egg for closer to 1-2 mins.
Nicole - The Yummy Muffin
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