Name: Turkish Eggs (inspired) Toast
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 slice sourdough bread; Olive oil for toasting; 1 big tbsp cottage cheese; 1 poached egg (see method above); 1 tbsp butter; 1 tsp Aleppo pepper; ½ medium tomato (or 1 small, sliced); Fresh dill (for garnish); Salt and pepper (to taste)

If you’re looking for a breakfast that feels gourmet but comes together in minutes, this Turkish eggs inspired toast is it. Think crispy sourdough topped with creamy cottage cheese, fresh tomatoes, and a silky poached egg, all drizzled with smoky Aleppo pepper butter and a sprinkle of dill. It’s quick, elegant, and bursting with flavor – perfect for mornings when you want something a little extra special without the fuss.

Turkish eggs inspired toast - a golden sourdough toast topped with cottage cheese, sliced tomatoes, and a poached egg, cut open to reveal a rich, runny yolk. Warm Aleppo pepper butter drizzles over the toast, garnished with fresh dill, creating a vibrant and indulgent presentation.

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If you’ve been around here for a while, you know I’m all about toast that feels gourmet but is unbelievably easy to put together. Today, I’m bringing you something I’ve been absolutely obsessed with lately: Turkish eggs inspired toast with cottage cheese, poached egg, tomatoes, Aleppo pepper butter, and a little dill on top. It’s one of those dishes that looks elegant enough to serve at brunch, but it comes together in less than 15 minutes.

This recipe is inspired by the classic Turkish dish Çılbır, which is traditionally poached eggs served over garlicky yogurt, finished with sizzling hot butter infused with chili flakes (often Aleppo pepper or pul biber). It’s rich, velvety, tangy, spicy, and comforting all at once. But instead of a full bowl version, I’ve reimagined it as an open-faced toast – easy to pick up, quick to serve, and absolutely stunning on the plate.

I know what you might be thinking: poached eggs, really? That sounds fussy. But trust me here. I’ll share the easiest trick I know for getting perfectly poached eggs every time, no swirling vortex of water required. This toast is totally approachable, even if you don’t usually consider yourself a “poached egg person.”

By the end of this post, you’ll not only know how to make this Turkish-inspired toast step by step, but you’ll also pick up some extra cooking tips, flavor variations, and presentation ideas that will help you take it from a weekday breakfast to a show-stopping brunch centerpiece.

Why You’ll Love This Turkish Eggs Inspired Toast

This toast is not your average breakfast or lunch option. Here’s why I keep making it again and again:

It’s loaded with flavor. Creamy cottage cheese, runny poached egg, juicy tomato slices, and that smoky-spicy Aleppo butter all come together in perfect balance.
It feels indulgent but is secretly light. Instead of heavy cream or yogurt, cottage cheese gives you a lighter base with a protein boost.
It’s quick and easy. Poaching an egg might seem intimidating, but with my vinegar-water soak trick, it’s basically foolproof. The whole toast takes less than 15 minutes.
It looks gorgeous. We eat with our eyes first, and this toast is a stunner: golden crispy bread, bright red tomatoes, rich orange butter drizzle, and a sprinkle of fresh dill on top.

If you’re tired of your usual avocado toast (though I’ll never say no to avocado), this recipe is your new best friend. It brings a whole different set of flavors and textures to the table while still keeping that “toast simplicity” vibe.

Let’s Talk About the Ingredients

I like to think of this recipe as proof that simple ingredients, when used thoughtfully, can create something extraordinary. Here’s a closer look at what makes this toast shine:

Sourdough Bread

The foundation of any great toast. Sourdough works beautifully here because it has that slight tang and chewy bite that pairs so well with creamy toppings. Toasting it in olive oil until golden and crisp makes it sturdy enough to hold the juicy tomato and runny egg without going soggy. If you don’t have sourdough, a hearty multigrain bread or even ciabatta would also work.

Cottage Cheese

This is my twist on the traditional garlicky yogurt from classic Turkish eggs. Cottage cheese brings a similar creamy texture but with a fresh, slightly tangy note and a lot of protein. Spread it generously, season with salt and pepper, and you’ve got the perfect canvas for layering flavors.

Poached Egg

Ah, the star of the show! When you cut into it and the yolk spills over the bread, mixing with the butter and cottage cheese – chef’s kiss. I’ll go into detail about how to get the perfect poach in a moment, but don’t worry, it’s much easier than you think.

Tomato

I like to use half of a medium tomato, sliced thin. The acidity and juiciness balance out the richness of the egg and butter. If you can get your hands on a summer heirloom tomato, even better – it will elevate this toast to another level. In colder months, cherry or Campari tomatoes work well too.

Aleppo Pepper Butter

This is what makes the toast unmistakably Turkish-inspired. Melted butter warmed with Aleppo pepper (or pul biber) has this incredible smoky, slightly fruity, gently spicy flavor. It’s not overpowering, but it adds just enough heat to keep things interesting. If you can’t find Aleppo pepper, I’ll share some substitutes below.

Fresh Dill

That final sprinkle of fresh dill isn’t just for looks – it adds a fresh, herbal brightness that ties the whole toast together. If dill isn’t your favorite, you could swap it with parsley, but I highly recommend trying dill at least once here.

How to Poach Eggs Perfectly (Without the Stress)

Poached eggs have a reputation for being tricky, but I promise you, they’re not as hard as they seem. My method makes it practically foolproof:

In a small bowl, mix equal parts cold water and vinegar.
Crack the egg directly into this vinegar water and let it sit for about 10 minutes. This step helps the whites firm up slightly, making them much easier to poach without feathering.
Meanwhile, bring a pot of water to a gentle simmer. You don’t want a rolling boil – just barely bubbling.
Using a slotted spoon, gently transfer the egg from the vinegar water into the simmering pot.
Cook for 3–4 minutes on low heat, until the whites are set but the yolk is still soft.
Lift it out carefully and drain on a paper towel.

No need for swirling whirlpools or fancy techniques. This vinegar soak method works like magic and saves so much stress.

Step-by-Step: Making the Turkish Eggs Inspired Toast

Here’s how everything comes together:

Toast the bread. Heat a little olive oil in a skillet and toast your slice of sourdough until golden and crisp on both sides. This gives it that irresistible crunch and keeps it from getting soggy once you pile on the toppings.
Prepare the butter. In a small frying pan, melt your butter and stir in Aleppo pepper. Let it warm through until fragrant but don’t let it burn. Keep it warm while you build the toast.
Spread the cottage cheese. Season it lightly with salt and pepper before spreading it onto the hot toast.
Add the tomato slices. Layer them evenly so every bite gets that juicy freshness.
Top with the poached egg. Gently place your poached egg in the center.
Drizzle with butter. Spoon the Aleppo butter over the egg and tomatoes, letting it cascade down the sides of the toast.
Finish with dill. Sprinkle fresh dill over everything, and serve immediately.

A slice of sourdough toast layered with cottage cheese, sliced tomatoes, and a poached egg, while a spoon drizzles smoky Aleppo pepper butter over the egg. Fresh dill sprigs finish the dish, making it look bold, rustic, and flavorful.

Tips and Tricks for the Best Toast

Don’t skip the olive oil toast. It makes all the difference in flavor and texture. A dry toaster won’t give you the same results.
Watch your butter. The Aleppo pepper should warm in the butter, not fry. If the butter gets too hot, the spices can turn bitter.
Season each layer. A pinch of salt and pepper on the cottage cheese, the tomatoes, and the egg ensures every bite is flavorful.
Serve immediately. This toast is best enjoyed right away, when the bread is crisp, the egg yolk is runny, and the butter is warm.

Variations and Ideas

Once you master this toast, you can have a little fun and make it your own:

Yogurt base: Use thick Greek yogurt mixed with a little garlic and lemon juice for a closer-to-traditional Turkish eggs flavor.
Avocado twist: Add thin avocado slices under the egg for extra creaminess.
Greens: Top with a handful of arugula or spinach for a more filling, veggie-packed toast.
Spice swap: If you don’t have Aleppo pepper, substitute with smoked paprika, chili flakes, or a mix of cayenne and sweet paprika.
Extra crunch: Sprinkle with toasted pine nuts or walnuts for a little crunch and nutty flavor.

Pairing Ideas

This Turkish eggs inspired toast is pretty filling on its own, but it also pairs beautifully with:

A simple cucumber salad dressed with olive oil and lemon.
Roasted peppers or marinated olives for a true Mediterranean-style plate.
Fresh fruit, like melon or figs, to balance the richness.
A strong cup of coffee or Turkish tea for the ultimate breakfast moment.

Common Questions

Can I use ricotta instead of cottage cheese?
Absolutely. Ricotta will give you a slightly creamier, sweeter flavor. Both work beautifully.

Do I have to use Aleppo pepper?
If you can find it, Aleppo pepper is worth it for its unique flavor. But smoked paprika or red chili flakes can step in if needed.

Can I meal-prep this?
This toast is best fresh. However, you can poach several eggs ahead of time and store them in cold water in the fridge. Just warm them briefly in hot water before serving.

What’s the difference between this and traditional Turkish eggs (Çılbır)?
Traditional Turkish eggs use garlicky yogurt as the base instead of cottage cheese and are usually served in a bowl, not on toast. This is a simplified, toast-friendly twist on the original.

Final Thoughts

This Turkish eggs inspired toast is one of those recipes that proves you don’t need complicated ingredients or hours in the kitchen to create something beautiful, flavorful, and truly satisfying. It’s got that balance I love – rich but fresh, indulgent yet simple, quick but impressive.

Whether you’re making breakfast just for yourself, serving weekend brunch to friends, or looking for an elegant light lunch, this toast is a total winner. Once you make it, I have a feeling it’ll become one of your go-to recipes too.

So grab that sourdough, heat up some butter, and let’s bring a little taste of Turkey to your kitchen – on toast!