Breakfast in Türkiye is a big deal. Known locally as kahvalti, we have often sung the praises of a Turkish breakfast spread in our food blogs and newsletters. In Turkish culture, breakfast is seen as the most important meal of the day for many, so time is taken to serve an impressive array of dishes. Aside from the usual platters of cheese, pastries, olives, salad and preserves, here are a few ways to serve Turkish-style eggs this summer.

TRADITIONAL TURKISH BREAKFASTS: 6 WAYS TO SERVE EGGS

Menemen (Turkish Scrambled Eggs)

Take scrambled eggs to the next level with the Turkish dish menemen. The dish originated in Izmir in the 1920s and was deemed so tasty that it rapidly became a family favourite throughout the country. Most home cooks have their own version, but the basics are the same, soft-fried onions, green peppers and tomatoes are used as the base before stirring in the eggs until fluffy. Some opt to spice menemen up with a bit of chilli or red pepper flakes, others may include local herbs like thyme or add some cheese.

Cilbir (Eggs with yoghurt)

Çılbır is an unusual dish that dates back to the 15^th century and is mentioned in the chef’s notes of the Ottoman palaces. It’s a surprising concoction of creamy garlic yoghurt, soft poached eggs, local butter or ghee, and crispy fried peppers or chilli flakes. You may question the flavour combination, but it works well, meaning you finish the dish understanding why it was the breakfast of choice for many Sultans.

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Kizarmis Yumurta (Turkish Fried Boiled Eggs)

You may wonder why we are including a dish that translates as fried eggs as inspiration for a superyacht chef – but these fried eggs are far from boring! This popular Turkish breakfast is made from boiled eggs, cut in half, and then fried in butter with red pepper flakes and thyme. It’s a filling dish that sets you up for the day and is typically served with bread, pickled vegetables, tomatoes, cucumber, and a little peppery rocket on the side.

Sucuklu Yumurta (Eggs with Turkish sausage)

Traditionally cooked and served in an iron skillet, sucuklu yumurta is a family favourite enjoyed at any time, but particularly at breakfast. Easy to prepare, it’s a tasty dish of chopped spiced beef sausage (Turkish pepperoni) cooked with fried eggs. This dish often comes as part of a Turkish breakfast spread or served as is, with some crusty fresh bread to dip into the soft and runny yolks.

Kaygana (Turkish Omelette-Pancake)

Kaygana could be likened to a cross between an omelette and a pancake. This tasty breakfast choice is made from a simple batter of seasoned flour, eggs, and milk mixed with ingredients of choice and then fried in butter until golden brown. There are many variations, some with feta or yellow cheese, others with vegetables, spinach or mushrooms. Kaygana is typically savoury, although some versions can be found with sweet fillings to appeal to kids and tourists.

Ispanikli Yumurta (Spinach with eggs)

For those looking to boost their energy and iron content, Ispanaklı yumurta is a healthy option often found on Turkish breakfast menus. Turks tend to finely chop and cook the spinach down for some time rather than quickly wilt it in the pan, giving the spinach a far more robust flavour and softer, more paste-like consistency. This, topped with either poached or runny-fried eggs, is a real treat, especially served with a big wedge of fresh local bread to mop up all the goodness.

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We hope our post has given you a little inspiration on traditional Turkish breakfast dishes to serve the guests this summer, please take a look at our TURKEY TRAVEL BLOG for more ideas. 360° Yachting specialises in sourcing the best in local and imported provisions to superyachts cruising in Türkiye. To place an order, please GET IN TOUCH.