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Turkish Eggs

Cook a high protein breakfast to your liking with these tasty options. Make breakfast a breeze with the convenient 3-in-1 egg cooker. You can swap out the poached eggs to sunny side up or an omelette depending on your preference.


  • 2 Eggs
  • Toast of your preference
  • Fresh Dill, to serve
  • Fresh Chives, to serve
  • Salt & Pepper, to taste
Yoghurt Mix:
  • ½ cup Greek Yoghurt
  • 1 Garlic Clove, minced
  • ¼ Lemon juiced
Chilli oil: 
  • 1 tbsp butter
  • 1 tbsp olive oil 
  • 1 garlic clove minced
  • 1 tsp chilli flakes 
  • ¼ cumin
  • Pinch Salt


  1. Cook your eggs poached according to your décor egg cooker instructions (or however you prefer your eggs). 
  2. Combine Greek yoghurt, garlic and lemon in a bowl and set aside. 
  3. In a small saucepan, heat oil and butter until melted to make the chilli oil. Add garlic, chilli, cumin and salt to pan and stir. Allow to heat through and lightly simmer, ensuring you don’t let chilli flakes burn. Take off the heat after about 1 minute or until it’s bubbling/simmering. Set aside. 
  4. Serve eggs on top of toast, and spread with yoghurt mix. Garnish with dill and chives. 
  5. Drizzle with chilli oil.