Turkish Eggs with Lemon Labneh and Aleppo Chilli Butter
This Turkish Eggs with Lemon Labneh and Aleppo Chilli Butter brunch has become one of my favourite ways to gather everyone around the table. Creamy homemade lemon labneh, perfectly poached eggs, warm Aleppo chilli butter and crunchy dukkah are served with thick slices of toasted sourdough for scooping up every last bit.
My favourite part of this recipe? Almost every element can be made ahead. The labneh can drain overnight, while the dukkah and Aleppo chilli butter can be prepared a few days in advance, leaving you with little more to do than poach the eggs, stir lemon zest and crushed garlic into the labneh, and toast the bread. It’s an easy brunch that feels wonderfully indulgent without spending hours in the kitchen.
The recipe itself was inspired by memorable breakfasts we enjoyed while travelling through South Africa. Those long, relaxed mornings over good coffee and simple, generous food stayed with me, and I’ve been meaning to recreate them at home ever since.
Truthfully, this recipe should have appeared here months ago.
Since March, life in The Delectable Garden has been wonderfully busy. Willow projects unexpectedly found millions of people online, followed by tomato trellises, planting a micro vineyard, restoring an old bicycle and, most recently, building a makeshift cold frame for my chilli plants from an old fridge shelf. It’s been a joyful whirlwind of gardening projects and new faces joining our little community.
Meanwhile, the hens have carried on laying eggs, sourdough has continued to bubble away on the kitchen counter, and homemade yogurt has quietly waited for its moment.
The homemade lemon labneh adds a fresh, creamy base with a gentle hint of garlic and citrus. Aleppo chilli butter brings warmth rather than fierce heat, while dukkah adds a crunchy mixture of toasted nuts and fragrant spices. Together with soft poached eggs and good sourdough, every mouthful has a little bit of contrast and plenty of flavour.
If making everything from scratch feels like too much, don’t worry. Thick Greek yogurt works beautifully instead of homemade labneh, shop-bought dukkah is perfectly acceptable and the whole dish still comes together in minutes.
This is simply the version I make for my family.
Turkish Eggs with Lemon Labneh and Aleppo Chilli Butter
Turkish Eggs with Lemon Labneh and Aleppo Chilli Butter
Ingredients
Homemade Lemon Labneh
- 250 g full-fat thick Greek yogurt
- 1/4 tsp sea salt
- 1 small garlic clove crushed
- Zest of 1 lemon
Dukkah
- 15 g almonds
- 10 g pumpkin seeds
- 1½ tsp sesame seeds optional
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fennel seeds optional
- 1/4 tsp flaky sea salt
- Good pinch smoked paprika
- Freshly ground black pepper
Aleppo Chilli Butter
- 25 g butter
- 1/2 tbsp olive oil
- 1 1/2 tsp Aleppo pepper flakes
- 1/4 tsp smoked paprika
- Pinch of dried mint optional
To Serve
- 200 g lemon labneh
- 4 eggs
- Dukkah
- Aleppo chilli butter
- 4 slices sourdough
- Fresh parsley or mint chopped (optional)
Instructions
Homemade Lemon Labneh
- Stir the sea salt through the yogurt.
- Line a sieve with cheesecloth or kitchen paper and place over a bowl.
- Spoon in the yogurt and leave to drain in the fridge for around 12 hours, or overnight in a cool kitchen.
- Transfer the strained yogurt to an airtight container and refrigerate until needed.
Dukkah
- Toast the almonds, pumpkin seeds and sesame seeds (if using) until lightly golden.
- Toast the whole spices separately for around a minute until fragrant.
- Crush everything together using a pestle and mortar or pulse briefly in a food processor, keeping a coarse texture.
- Stir through the smoked paprika, sea salt and black pepper. Taste and adjust the seasoning if needed.
Aleppo Chilli Butter
- Melt the butter and olive oil over a medium heat.
- Once the butter is foaming, reduce the heat slightly and stir through the Aleppo pepper and smoked paprika.
- Cook gently for 30–60 seconds until fragrant.
- Remove from the heat and stir through the dried mint, if using.
- Serve immediately, or store in an airtight container in the fridge for up to 3 days.
To Serve
- Griddle the sourdough until toasted and lightly charred.
- Bring a pan of water to a gentle simmer and poach the eggs to your liking.
- Spread the labneh over two shallow bowls or plates.
- Top each with two poached eggs.
- Spoon over the warm Aleppo chilli butter.
- Scatter generously with the dukkah and fresh herbs, if using.
- Serve immediately with the warm sourdough for scooping up every last bit.
Notes
What to serve with Turkish Eggs:
Turkish eggs are best served with thick slices of toasted sourdough or warm flatbreads for scooping up the creamy labneh, runny yolks and Aleppo chilli butter. To turn this simple brunch into a larger spread, try adding roasted tomatoes, sliced avocado, cucumber salad or grilled asparagus. A strong coffee, good company and a leisurely morning are all you need to complete the feast.
What are Turkish eggs?
What are Turkish eggs (Çılbır)?
Turkish eggs, traditionally known as Çılbır (pronounced “chil-bur”), are a classic Turkish breakfast dish made with poached eggs served over garlicky yogurt and topped with a warm spiced butter. The combination of creamy yogurt, rich egg yolks and fragrant chilli butter might sound unusual, but it creates a beautifully balanced brunch that’s both comforting and surprisingly light.
⸻
What is labneh?
What is labneh?
Labneh is a Middle Eastern strained yogurt with a thick, creamy texture somewhere between Greek yogurt and soft cheese. It’s made by draining yogurt to remove excess whey, concentrating both the flavour and richness.
For this recipe, I stir through fresh lemon zest and garlic to create a bright, tangy base that works perfectly with the poached eggs and chilli butter.
If you’re short on time, thick Greek yogurt makes an excellent substitute.
⸻
What is dukkah?
What is dukkah?
Dukkah is an Egyptian blend of toasted nuts, seeds and spices. Every family and cook has their own version, but almonds, sesame, cumin and coriander are common ingredients.
It adds a lovely crunch to these Turkish eggs and any leftovers are delicious sprinkled over salads, roasted vegetables, soups or hummus.
⸻
What is Aleppo pepper?
What is Aleppo pepper?
Aleppo pepper, also known as pul biber or Turkish pepper, is a mild chilli flake with a fruity, slightly smoky flavour. It has warmth rather than intense heat, making it ideal for flavouring butter without overwhelming the other ingredients.
If you can’t find Aleppo pepper, a mixture of mild chilli flakes and sweet paprika works well as an alternative.
⸻
Can Turkish eggs be made ahead?
Can you make Turkish eggs ahead of time?
Yes! This is one of my favourite things about the recipe.
The labneh, dukkah and Aleppo chilli butter can all be made up to three days in advance and stored in the fridge. When you’re ready to eat, Simply stir the lemon zest and garlic into the labneh, poach the eggs, toast the sourdough and assemble.
It’s the perfect make-ahead brunch for lazy weekends or when friends and family come to visit.
Why I love making Turkish eggs
Breakfast has always been my favourite meal to cook for family and friends. There’s something wonderfully relaxed about gathering everyone around the table with good coffee and a leisurely brunch.
I also love that this recipe celebrates simple homemade ingredients. The eggs came from our hens, the sourdough was baked at home and the labneh started life as homemade yogurt quietly fermenting in the kitchen.
It’s not about making everything from scratch because you have to. It’s about enjoying the process when you can and sharing good food with the people you care about.
Tips for perfect poached eggs
- Use the freshest eggs you can find.
- Bring the water to a gentle simmer rather than a rolling boil.
- Crack each egg into a small bowl before sliding it into the water.
- A small splash of vinegar can help the whites hold together, although it’s optional with very fresh eggs.
- Cook for 3–4 minutes for a soft, runny yolk.
Love this recipe? Follow me on Instagram and Facebook for more!
I hope you enjoy it as much I do.
Lee 🥚