There is something deeply satisfying about a dinner that feels slightly unexpected… and these Turkish eggs with Aleppo butter and chorizo are exactly that.
Soft poached eggs sitting on a bed of garlicky yoghurt, drizzled with warm spiced butter and served with golden chorizo sausages, fresh tabbouleh and sharp pickled onions – it’s bold, bright and absolutely DELICIOUS.
This dish is inspired by Turkish eggs (ç?lb?r), a traditional recipe of poached eggs served with yoghurt and chilli butter. I’ve added a few extras here to make it a complete meal – juicy chorizo sausages for richness, fresh bulgar wheat tabbouleh for brightness, and some punchy pickled onions and gherkins to bring everything together.
The result? A meal that works beautifully for brunch, breakfast… or a brilliant breakfast-for-dinner situation!
And seriously… once you try it, you’ll understand why.
Why you’ll love these Turkish eggs
This recipe ticks a lot of boxes.
- First of all, it’s incredibly flavourful. The garlic yoghurt is creamy and cooling, the Aleppo butter is warm and aromatic, and the fresh herbs in the tabbouleh add a bright lift.
- Secondly, it’s surprisingly simple to make. Most of the elements can be prepared ahead of time, leaving you with just the eggs and sausages to cook when you’re ready to eat.
- And finally – it’s a meal that feels a little bit special. It’s the kind of dish you could happily serve for a weekend brunch with friends… but it’s also easy enough for a relaxed weeknight dinner.
Breakfast for dinner done properly!
What are Turkish eggs?
Turkish eggs – often called ç?lb?r – are a traditional Turkish dish made with poached eggs served over thick yoghurt and finished with a drizzle of warm chilli butter.
The contrast of flavours and textures is what makes the dish so special. The yoghurt is cool and creamy, the eggs are soft and rich, and the butter adds warmth, spice and fragrance.
This version keeps the heart of that classic dish but turns it into a fuller meal with the addition of:
- smoky chorizo sausages
- fresh bulgar wheat tabbouleh
- pickled onions and gherkins
Together they make a brunch or dinner that’s incredibly satisfying.
Ingredients, Substitutions and Variations
- Eggs – Poached eggs are the heart of this dish. When cooked just right, the whites are tender and the yolks stay beautifully soft and runny. If poaching eggs feels a bit daunting, don’t worry – it gets easier with practice, and cooking them just two at a time helps a lot.
- Chorizo sausages – I like to use chorizo sausages rather than sliced chorizo because they feel a little more substantial and turn this into a proper meal. If you prefer, you could swap these for merguez sausages, roasted vegetables or even grilled halloumi.
- Red onion – This is used to make the quick pickled onions.
- Salt and sugar – These are used in the pickling mixture. The salt helps soften the onions while the sugar balances the vinegar so the flavour is bright rather than harsh.
- Pickled gherkins – These add another layer of sharp, tangy flavour that works incredibly well with the creamy yoghurt and rich eggs.
- Greek yoghurt – Use a thick Greek yoghurt if possible – it gives the dish that creamy, luxurious base that Turkish eggs are known for. The yoghurt should be nice and tangy but still smooth and rich. Full-fat yoghurt works best here.
- Garlic – Garlic stirred into the yoghurt gives the dish a wonderful savoury depth.
- Fresh dill – Dill helps keep the whole dish feeling light and bright. If you’re not a big dill fan, you could use parsley instead.
- Bulgur wheat – The bulgur forms the base of the tabbouleh and it cooks quickly and has a lovely light, nutty texture.
- Tomatoes – Finely chopped tomatoes add freshness and a little sweetness to the tabbouleh. They help keep the dish from feeling too rich.
- Mint and parsley – These herbs are essential for that classic tabbouleh freshness. Use plenty – the herbs make a big difference here!
- Butter – The butter forms the base of the Aleppo butter sauce.
- Smoked paprika, cumin and Aleppo pepper – These are the spices used for the butter sauce. If you can’t find Aleppo pepper, regular chilli flakes will work just fine.
Make Ahead Tips
One of the lovely things about this dish is that a lot of it can be prepared ahead of time, which makes it perfect if you’re cooking for friends or just want dinner to feel a little more relaxed.
- Pickled onions – These can be made several hours in advance – or even the day before. In fact, they actually get better as they sit! Store them in the fridge until you’re ready to serve.
- Garlic yoghurt – The yoghurt can also be prepared a few hours ahead. Just mix together the yoghurt, garlic and dill and keep it in the fridge. The garlic flavour will gently infuse the yoghurt and make it even more delicious.
- Tabbouleh – The bulgur wheat and herb mixture can easily be made earlier in the day. Store it in the fridge and give it a quick stir before serving. If it looks a little dry, a drizzle of olive oil will freshen it right up.
- Aleppo butter – You can make the spiced butter in advance and simply reheat it gently just before serving. It only takes a minute to warm through.
What to cook at the last minute
For the best results, cook the eggs and sausages just before serving. The eggs should be beautifully soft and warm, and the sausages golden and juicy.
Once everything is ready, assembling the plates takes just a minute or two – spoon the yoghurt onto the plates, top with the eggs, drizzle over the butter and add the rest of the components alongside.
Dinner (or brunch!) is served!
How to serve Turkish eggs
To assemble the dish, spoon the garlic yoghurt generously onto plates.
Place two poached eggs on top of the yoghurt, then drizzle over the warm Aleppo butter.
Serve alongside the chorizo sausages, a scoop of tabbouleh, the pickled onions and sliced gherkins.
The plate should look colourful, generous and a little bit messy – that’s part of the charm!
Dig in while the eggs are still warm.
Turkish Eggs with Aleppo Butter, Chorizo and Tabbouleh
Ingredients
- 8 eggs
- 8 chorizo sausages
- 1 red onion
- 1 tsp salt
- 1 tsp sugar
- 4 tbsps pickled gherkins sliced
- 500 g greek yoghurt
- 3 garlic cloves
- Large handful fresh dill
For the tabbouleh:
- 300 g bulgar wheat
- 200 g tomatoes
- Large handful mint and parsley
For the Aleppo butter:
- 40 g butter
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp Aleppo pepper
Instructions
- Start by making your pickled onions. Finely slice the onion and put in a bowl with the vinegar, salt and sugar. Mix and leave to one side.
- Next, make your yoghurt. Peel and finely chop the garlic and add to the yoghurt, along with the chopped dill and a pinch of salt. Stir and leave to one side.
- Cook the bulgar wheat according to packet instructions and drain then cool. Put in a large bowl with the tomatoes (chopped finely), mint and parsley (roughly chopped). Stir well.
- Melt the butter in a saucepan and add the paprika, cumin and Aleppo pepper. Take off the heat and leave to one side.
- Cook the sausages either in the oven at 180 degrees celsius for 20 minutes or in a frying pan for 10 minutes until golden and cooked through.
- Poach the eggs a couple at a time in boiling water until soft – about 2-3 minutes.
- To serve, spoon the yoghurt onto plates and place the eggs on top. Spoon over the butter. Serve with sausages, tabbouleh, pickled onions and pickled gherkins.
Notes
Serving ideas
These Turkish eggs work beautifully for:- weekend brunch
- relaxed lunches
- breakfast for dinner nights!
- sharing platters
More breakfast for dinner ideas
If you enjoy meals like this, you might also like to explore my collection of breakfast for dinner recipes, where you’ll find plenty of easy dishes that are just as good in the evening as they are in the morning.
Here are a few delicious ideas to try next:
- Mushrooms and Stilton on Toast – creamy, savoury and incredibly satisfying.
- Cheese and Chorizo Omelette – smoky chorizo and melted cheese make this quick omelette seriously delicious.
- Paneer and Vegetable Wraps – packed with flavour and colourful vegetables for a fast and satisfying meal.
Or browse all of my breakfast for dinner recipes here for more easy weeknight inspiration.