Turkish Eggs

After our disappointing breakfast on the flight home from Istanbul, I made these Turkish eggs. Going by what we were served on the plane, my version is a lot better. Dave was really happy to have these for lunch. I think the next time I cook them I will also make a batch of my bazlama.

Turkish Eggs
Turkish Eggs
Head straight on to the Recipe For ♥ Turkish Eggs ♥

According to John Lydgate, “you can please some of the people all of the time, you can please all of the people some of the time, but you can’t please all of the people all of the time.” For years I read one blog every single day. And on each post, I left a comment. Following my father’s maxim of “if you have nothing nice to say, rather say nothing”, my comments were positive. Or they related to something similar that had happened to me. My aim was to engage, not anger. But, this very same person seems to find something to criticise each time they leave a comment on my blog. Last month, one comment really upset me. Why on earth does anyone have to be so negative? It is basically as if I am doing something wrong that needs pointing out all the time.

Today’s inspirational recipe from Lavender and Lime ♥ Turkish Eggs ♥ #LavenderAndLime Share on X

And it reminds me of another blogger who was just the same. The fact they came from opposite sides of the world did not matter. She too was constantly picking at everything in my blog, as if she was personally being affected. I once asked if her tablespoon measure was the universal 15 mls or the Aussie 20 mls only to make a point. And it was the last time I read her blog. So, if my blog does not meet your expectations, I am sorry to disappoint. But after 13 years of hard work, I feel I have carved out my own unique niche. I marry storytelling of my own life, together with recipes. They are created for this blog and made with love. Do you ever get negative comments on your blog? If so, how do you handle them?

Turkish Eggs


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5 from 3 votes

Turkish Eggs

Uplift plain eggs with the use of mint and spices
Recipe Category: Breakfast
Makes enough for: 2 people
All Rights Reserved: Adapted from Thrive page 49


  • 200 g thick yoghurt
  • 2.5 mls ground cumin
  • 2 cloves roasted garlic, peeled and crushed
  • freshly ground black pepper and salt to season
  • water for boiling
  • 5 mls vinegar
  • 4 very fresh eggs
  • olive oil for drizzling
  • 1 g mint leaves, to garnish
  • chilli flakes, to garnish (optional)
  • toasted ciabatta to serve


  • Place the yoghurt into a bowl and add the cumin and garlic
  • Season generously with salt, stir to combine and set aside
  • Bring a large pan of water to the boil, add the vinegar and stir to combine
  • Crack each egg into a ramekin and carefully pour each egg into the water, aiming for a bubble
  • Poach the eggs for 3 and a half minutes (or until done to your liking)
  • Remove from the water and drain on kitchen towel
  • Spoon the yoghurt onto warmed plates and top with the eggs
  • Season with salt and pepper, drizzle over the olive oil and add the mint and chilli flakes (if using)
  • Serve straight away with toasted ciabatta
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18 thoughts on “Turkish Eggs

  1. How delightful! I honestly do not know that I have ever prepared or even tasted – it is fun, quick to prepare and rather healthy . . . all that with a ‘come’hither’ taste. Guess what! Tandy, I usually am able to disregard criticism . . . I do a lot of political commenting – oo’ah, you should see the language! Well, if they are having a bad day I won’t join ’em . . . but on food and other cultural blogging we may oft read matters very far from the writer’s mind.

      1. Tandy – If a long time friend gets you wrong or vice versa of course one may get hurt, have to take a deep breath and work out how matters may be set right . . . but oft some people are simply being honest with a valid differing view and have no desire to give anyone grief!!!

  2. What an interesting way to serve eggs Tandy, I will definitely try this version. I love shakshouka, but this is very different again. I don’t have individual ramekins that I can cook in on my hotplates though. Same result probably if I cooked them in one pan initially. Yes I get negative comments too, there’s is someone who delights in pointing out any innocent mistakes of mine and she is also a blogger, which surprises me because we all know the amount of work that goes into publishing a blog, and it is from the heart. However, I don’t lose any sleep over it anymore. It is probably a general attitude to life in general. Most people are very supportive.

  3. Your eggs look delicious Tandy. I’ve realised that virtual ‘friends’ are the same as IRL friends. Some like to have a go at you now and then to keep you on your toes, and some just reflect their own personality in their comments. I wonder if I am thinking of the same blogger who makes these comments? I won’t say a name of course but that person is just like that I reckon. As we know, whatever someone thinks of us is none of our business :=)

    1. Seems like I may not be the only person who experiences this – and I read the comments on your posts, so it may indeed be the same person 😉

  4. I love these eggs! The recipe I used, from Nigella, has lots of browned butter with Alepppo pepper. We were in Istanbul in June and I was able to order them. So so good. Just heavenly. As far as negative commenters, I’ve had one years ago who got defensive of my comments about English breakfasts, which I wasn’t insulting. And another crazy woman with 3 letters to her name pops in occasionally with seriously crazy comments. But I’m with you. Just don’t say anything.

  5. Mmmmm, those eggs look divine. The only Turkish eggs I’ve ever had are ones I’ve made. I shall try your recipe next time. And yes, I get negative comments on my blog, I think we all do. I just try and answer as politely as I can. Occasionally when it’s obvious it’s just someone trying to wind you up by purposefully being rude and inconsequential, I delete. Just think of it as their problem, not yours.

  6. We love Turkish cuisine and I think my husband would really love these wonderfully spiced eggs with the cumin and fresh mint. In regard to comments- I have one regular person who seems to be a little critical to me. She is older and stuffier than me so I decided to laugh about it and began to look forward to see what she could criticize next!! I did have one commenter who deems herself an authority on gluten free and could get nasty (although she saved those comments to send me an email) and after a while I got tired of her pulling everything I blogged apart so I stopped visiting her blog and now she stopped visiting me. !! I enjoy your blog, your recipes, and your storytelling!

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