Creamy, Crunchy, Brunch Perfection
Let’s talk about the dreamiest savory breakfast you didn’t know you needed: pistachio Turkish eggs. Think rich, velvety yogurt infused with garlic and pistachio butter, topped with soft poached eggs, warm paprika butter, and crispy chopped pistachios. This might just be the most luxurious version of Turkish cilbir you’ll ever taste—and it’s way easier to make than it looks.
Why You’ll Love this Pistachio Turkish Eggs
If you’re into bold, protein-packed meals that feel fancy but take barely any effort, pistachio cilbir is your move. The base is simple: Greek yogurt swirled with a generous spoonful of pistachio butter. Add in a bit of garlic, and you’ve got a creamy, nutty layer that’s both savory and slightly sweet. Then come the poached eggs—soft, jammy, and ready to melt into that pistachio yogurt.
But it doesn’t stop there. A drizzle of smoky paprika butter, crumbled feta for that salty punch, and chopped pistachios on top give you everything: crunch, creaminess, richness, and a touch of spice. Add some microgreens or fresh herbs if you’re feeling extra. And don’t skip the toasted bread—scooping this combo up is half the fun.
Honestly, if you’ve never tried Turkish eggs like this, you’re missing out. It’s elevated, unexpected, and 100% worth making on repeat.
Macros Per Serving
411 Cal | 20g Carbs | 20g Fat | 38g Protein
Recipe Card
Pistachio Turkish Eggs
Ingredients
- 100 g Large Brown Eggs (Vital Farms)
Pistachio Yogurt:
- 113 g 0% Fat Greek Yogurt (Fage)
- 7 g Pistachio Paste (Gusto Etna)
- 1 tsp Minced Garlic
Paprika Butter:
- 7 g Light Butter (Smart Balance)
- ½ tsp Smoked Paprika
- Pinch of Salt & Pepper
Toppings:
- 7 g Fat Free Feta (Athenos)
- Red Crushed Pepper
- 4 g Pistachios (chopped (Wonderful))
- Microgreens
Pair with:
- 45 g Protein White Bread
Instructions
Poached Eggs:
- Crack an egg into a sieve and let any excess egg whites flow out.100 g (2) Large Brown Eggs
- Bring a pot of water to a slow boil. You can use traditional whirlpool methods of poaching eggs I love to use this little silicone egg poacher I got from Amazon. Place it in your pot and pour in the egg. Let it cook for about 2-3 minutes and then use a slotted ladle to remove. Repeat for second egg.
Pistachio Yogurt:
- In a mixing bowl, add in your yogurt, pistachio butter, and garlic. Add 1-2 tsps of water accordingly to achieve desired consistency. Mix until smooth.113 g (0.5 cups) 0% Fat Greek Yogurt, 7 g (0.5 tbsp) Pistachio Paste, 1 tsp Minced Garlic
Paprika Butter:
- In a small bowl, add butter, paprika, salt & pepper. Microwave for 15-20 seconds. Then mix until smooth.7 g (0.5 tbsp) Light Butter, 1/2 tsp Smoked Paprika, Pinch of Salt & Pepper
Toppings:
- Add yogurt to serving bowl and top with poached eggs. Drizzle on the paprika butter.
- Top with feta, red crushed pepper, chopped pistachios, and microgreens.7 g (0.5 tbsp) Fat Free Feta, Red Crushed Pepper, 4 g (1 tsp) Pistachios, Microgreens
- Pair with toasted bread and enjoy.45 g (1 slice) Protein White Bread
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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