Turkish eggs with roasted tomatoes and garlic labneh

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Turkish eggs are one of my favorite ways of eating eggs. Soft poached eggs with yogurt and some crispy bread make a great weekend brunch. I added a twist or two to make it better. 

Pan-roasted cherry tomatoes add sweetness and texture to the dish.  Garlic, smoked paprika, and thyme bring in the much-needed punch. The chili oil drizzled on top, and fresh herbs bring everything together. 

On my recent trip to a Turkish restaurant, we wanted to try their signature eggs, but we were kind of disappointed. Overcooked eggs and almost no seasoning just spoilt the beauty of this dish. I had to remake and reinvent this dish to wipe off the memory. I used a mixture of Greek yogurt and labneh, which makes it creamy and delicious.

Try this recipe, and you will make them again soon. 

Recipe of Turkish eggs with pan roasted cherry tomatoes

Preparation time: 5 minutes
Cooking time: 10 – 15 minutes
Makes: 1-2


  • Eggs 2
  • Greek yogurt 200 gms
  • Labneh 100 gms
  • Garlic 3 cloves (Grated)
  • Cherry tomatoes 15-16
  • Thyme a few sprigs
  • Chili flakes  1/2 tsp
  • Paprika 1/2 tsp
  • Butter 1 tsp
  • Olive oil
  • Feta cheese 1 tbsp (crumbled)
  • Salt and pepper
  • Fresh mint or basil leaves


  1. Heat a shallow pan, add some oil, cherry tomatoes, grated garlic, and thyme. Let the cherry tomatoes get slightly caramelized on the edges.
  2. In the meantime, whip together greek yogurt, labneh, and grated garlic. Season it with salt and pepper. Heat another pan and add some oil and butter.
  3. Add some chili flakes and paprika and turn off the heat.
  4. At the time of serving, place the two poached eggs on the whipped yogurt mixture. Place the pan-roasted tomatoes and drizzle the paprika oil.
  5. Add more crushed pepper, crumbled feta and chili flakes. Garnish with fresh herbs and enjoy with some toasted bread.


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