Velvety Turkish Scrambled Eggs with Yogurt

4 Servings

10 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Made with plenty of olive oil and a thick, salted yogurt called tuzlu, this creamy-rich egg dish traditionally is served as part of a Turkish breakfast spread. The mixture is seasoned with fruity, mildly hot Aleppo pepper and paired with morning meze staples—think sesame bread, salty cheese, olives and fresh vegetables. To ensure the eggs are as velvety as possible, beat them well with the yogurt, taking care to incorporate any streaks. The recipe can easily be halved and cooked in a 10-inch nonstick skillet.




Don’t use regular yogurt for this recipe. It requires thick Greek yogurt, otherwise the mixture will curdle.

10 minutes


  • 8

    large eggs

  • ½

    cup plain whole-milk Greek yogurt


Bryan W.
March 5, 2023
Nice change of pace
Really enjoyed this twist on traditional scrambled eggs. Didn't add anything. Not heavy. Great with some warm flatbread.
Jami G.
February 10, 2023
Tangy and delicious
I halved the recipe for one.The yogurt adds a tangy flavor. I added a little zatar, sumac and feta, in addition to the allepo as garnish and it was so flavorful.
Kevin S.
February 12, 2023
Not for us... strange texture, off-putting tang
We used Strauss organic whole milk Greek yogurt - a premium Northern California dairy with really lovely products. Backyard eggs. Olive Oil from Costco (said to be the best Olive Oil in the USA) and organic butter. The eggs ended up looking much like the picture - but it didn't work for our palettes. The taste of the fermented dairy was wrong. We did like the Aleppo Pepper a great deal. Our hearts go out to the people of Antakya, the city the author of the article visited to research this recipe. Antakya was largely destroyed in the earthquake.