Simple Suppers : Turkish Eggs with Sourdough

A supper worth staying in for

Our Simple Suppers blogs are all about celebrating simple but delicious food, and this one is no different! Taken from Flora Shedden's Supper Recipes Worth Staying in Forthis comforting recipe is real comfort style food served with sourdough toast to dip! Equally as delicious eaten as a hearty breakfast, try this Middle Eastern dish as a simple supper after a long day!

turkish eggs in a bowl with toast to the side

Prep time

5 min

Cook time

10 min


2 pers




Flora Shedden - Supper Recipes Worth Staying in For


  • 175g of plain yoghurt
  • 50g of butter
  • 2 small garlic cloves
  • 1 tsp of Aleppo pepper
  • 1 tbsp of extra virgin olive oil
  • 2 eggs
  • 2 slices of sourdough
  • 5g of dill Salt & freshly ground black pepper


Step 1

Mix the yoghurt with some seasoning and divide between 2 shallow bowls. Set aside to allow it to warm up a little.

Step 2

Melt the butter in a small saucepan over a medium-high heat until beginning to brown. You don’t want to burn it, but you are looking for a golden nutty colour. Meanwhile, finely chop one garlic clove. Remove the pan from the heat and add the garlic, Aleppo pepper and olive oil. The butter should foam a little. Swirl the pan to mix and set aside but keep warm.

Step 3

Boil your kettle and use it to fill a second small saucepan of water and set over a high heat. Poach your eggs using your preferred method (this is a contentious subject and there is no right way! You can add your eggs while the water is boiling rapidly, then turn the heat right down, but others prefer to use vinegar or swirl the water to make a whirlpool. The main thing is to make them your way). Drain the eggs on a piece of kitchen paper to remove any excess water.

Step 4

Toast your bread. Once done, rub the toast with the second peeled garlic clove while still hot – this is optional but I love the garlicky kick it gives.

Step 5

To serve, place an egg in each bowl on top of the yoghurt, then generously spoon over the melted butter. Season well before garnishing with the dill (you can chop the dill or pick the fronds for this). Serve immediately with the toast.

Turkish eggs with toast