Turkish Egg in Bread - Crispy Fried Bread with Baked Egg

Name: Turkish Egg in Bread - Crispy Fried Bread with Baked Egg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 slice thick bread slices; 4 piece large eggs; 3 tbsp butter; 2 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 2 tbsp fresh parsley

Yumurtalı Ekmek

This comforting Turkish breakfast features a slice of bread with a golden egg baked right in the center, creating a perfect harmony of crispy edges and creamy yolk. The bread becomes beautifully golden and slightly chewy while the egg stays tender and runny. It's the ultimate quick breakfast that transforms simple ingredients into something special and satisfying.

Recipe Details

Prep 10 min

Cook 15 min

Servings 4

Difficulty Easy

Nutrition per Serving

385 Calories

13g Protein

26g Fat

28g Carbs

2g Fiber

Yumurtalı ekmek is a beloved Turkish breakfast staple that showcases the country's genius for creating magnificent dishes from humble ingredients. Found in breakfast tables across Turkey, this dish represents the Turkish philosophy of turning everyday bread and eggs into something memorable and nourishing. The magic happens when day-old bread meets hot oil and a fresh egg. As the bread fries, its edges become golden and crispy while the center stays soft enough to cradle the egg. The egg white sets beautifully around the edges while the yolk remains gloriously runny, creating a natural sauce that soaks into the bread below. The aroma of butter and eggs filling your kitchen will instantly transport you to a Turkish breakfast table. Each bite delivers contrasting textures - the satisfying crunch of fried bread giving way to the silky richness of runny yolk. The key is timing everything perfectly so the bread doesn't burn while the egg reaches that ideal consistency. This dish shines brightest as a weekend breakfast or lazy morning treat, often accompanied by Turkish tea, fresh tomatoes, and cucumber. It's comfort food at its finest - simple, satisfying, and utterly delicious.

Ingredients

4 slice thick bread slices
4 piece large eggs
3 tbsp butter
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
2 tbsp fresh parsley

Instructions

Prepare the bread

Using a small glass or cookie cutter, cut a 5cm circle in the center of each bread slice, creating a well for the egg. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat for 1-2 minutes until the butter melts and starts to foam. The mixture should sizzle gently. Do not let the butter brown or burn.
Fry the bread

Place 2 bread slices in the hot oil-butter mixture. Cook for 2-3 minutes until the bottom becomes golden brown and crispy. The bread should sizzle steadily and the edges should start turning golden. Do not flip the bread or move it around too much.
Add the eggs

Crack one egg into each bread hole, ensuring the yolk stays centered and intact. Season with salt and pepper. Cook over medium heat for 3-4 minutes until the egg whites are almost set but still slightly jiggly on top. Do not break the yolks or cook on too high heat.
Finish cooking

Reduce heat to low and cook for another 2-3 minutes until the egg whites are completely set but the yolks remain runny. The bread edges should be deeply golden and crispy. Check by gently shaking the pan - the yolks should wobble slightly. Do not overcook or the yolks will become hard.
Serve immediately

Remove from heat and sprinkle with fresh chopped parsley. Serve immediately on warm plates while the yolks are still runny and the bread is crispy. The dish should be served within 1-2 minutes of cooking. Do not let it sit in the pan or it will continue cooking.

Tips

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Cooking Tips

Use day-old bread for the best results as it holds its shape better and absorbs less oil. If your bread is too fresh, lightly toast it first to remove excess moisture.

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Alternatives

Replace butter with extra olive oil for a dairy-free version, though butter gives the authentic Turkish flavor. You can also use whole wheat bread for a nuttier taste.

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Serving & Storage

Serve immediately with sliced tomatoes, cucumber, and Turkish tea. This dish cannot be stored as it loses its crispy texture and the egg continues cooking. Best enjoyed fresh and hot.