Turkish French Toast (Yumurtalı Ekmek)

A simple, savoury breakfast with eggs, warm spices, and golden fried bread.
Turkish French Toast, known as Yumurtalı Ekmek, is one of the simplest and most comforting breakfasts you can make. Thick slices of bread are dipped in seasoned eggs, then pan fried until golden and crisp on the outside while remaining soft in the centre.

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It is a dish that appears in many Turkish homes, often made with slightly stale bread that would otherwise go to waste. The beauty of Yumurtalı Ekmek lies in its simplicity. With just a handful of everyday ingredients, humble bread is transformed into something warm, savoury, and deeply nostalgic.

Yumurtalı Ekmek is often enjoyed as part of kahvaltı, the traditional Turkish breakfast spread where small plates of bread, cheese, olives, vegetables, and eggs are shared around the table alongside strong Turkish tea.

Read more: Turkish French Toast (Yumurtalı Ekmek)

While French toast in many Western kitchens is often sweet and served with syrup or fruit, the Turkish version leans savoury. The eggs are seasoned with spices such as Aleppo pepper, cumin, and black pepper, giving the toast a gentle warmth and depth of flavour. It is commonly served with tomatoes, olives, cheese, and fresh herbs, making it perfect for a relaxed breakfast or brunch.

Jump to:

• History of Yumurtalı Ekmek
• Recipe Snapshot
• Why You Will Love This Recipe
• Ingredients
• How to Make Turkish French Toast
• Tips and Tricks
• What to Serve with Yumurtalı Ekmek
• Storage
• 📖 Recipe

History of Yumurtalı Ekmek

Bread and eggs have long been staples of Turkish home cooking, and Yumurtalı Ekmek reflects the tradition of making the most of simple ingredients. Like many dishes found across the Mediterranean and Middle East, it grew from a practical need to use up leftover bread while creating a nourishing meal.

Versions of egg dipped bread appear throughout Europe and the Middle East, but in Turkey the dish evolved into a savoury breakfast staple much the Indian Savoury French Toast that I make alot. Spices such as cumin and Aleppo pepper became natural additions thanks to the long history of spice use in Anatolian cooking.

Today Yumurtalı Ekmek remains a familiar breakfast in Turkish homes. It is quick to prepare, comforting, and often enjoyed with a glass of strong Turkish tea.

Recipe Snapshot

• Cuisine: Turkish
Dish
• Type: Breakfast / Brunch

• Servings: 2 to 3 people

• Prep Time: 1-2 minutes 

• Cook Time: 10 minutes

Why You Will Love This Recipe

It uses simple ingredients - 
Bread, eggs, and a few warming spices come together to make a satisfying breakfast.

Perfect for using leftover bread
 - Slightly stale bread works especially well because it absorbs the egg mixture without falling apart.

Ready in minutes - 
From start to finish, Yumurtalı Ekmek takes less than 15 minutes.

Full of flavour
 - Aleppo pepper, cumin, and black pepper give the eggs a gentle warmth that makes this dish especially delicious.

Ingredients

Bread - Thick slices of bread work best. Day old bread is ideal because it holds its shape when dipped in the egg mixture.

Eggs - Eggs coat the bread and create a soft interior while forming a golden crust when cooked.

Aleppo Pepper - Aleppo pepper adds a gentle heat and mild fruitiness that pairs beautifully with eggs.

Garlic - Adds a savoury depth.

Cumin - A small pinch of cumin adds warmth and an earthy flavour that complements the savoury toast.

Black Pepper - Freshly ground black pepper adds subtle heat and balances the richness of the eggs.

Butter or Oil - Butter adds flavour while oil helps create an evenly crisp exterior. Many cooks use a little of both.

Optional Herbs - Fresh parsley or dill can add brightness and colour when serving.

How to Make Turkish French Toast

Crack the eggs into a shallow bowl.

Add salt, garlic, black pepper, cumin, and Aleppo pepper/ Whisk well so the spices are evenly distributed.

Heat oil in a frying pan over medium heat.

Dip each slice of bread into the egg mixture, coating both sides.

Place the bread into the hot pan and cook for a few minutes on each side until golden brown and lightly crisp.

Serve immediately while still warm.

Tips and Tricks

• Use slightly stale bread for the best texture.
• Do not soak the bread too long. A quick dip helps it hold its shape while cooking.
• Cook over medium heat so the toast turns golden without burning.
• If making several slices, keep cooked pieces warm in a low oven while you finish the rest.

What to Serve with Yumurtalı Ekmek

Yumurtalı Ekmek is often enjoyed as part of kahvaltı, the traditional relaxed Turkish breakfast spread where small plates of bread, cheese, olives, vegetables, and eggs are shared around the table alongside strong Turkish tea.

• Fresh tomatoes and cucumbers

• Olives

• White cheese or feta

• Yoghurt

• Fresh herbs

• Turkish tea

The fresh vegetables and salty cheese balance the warm, spiced toast beautifully.

Storage

Yumurtalı Ekmek is best eaten fresh, straight from the pan.

If you have leftovers, store them in an airtight container in the fridge for up to 1 day. Reheat gently in a pan to bring back some crispness.

More Breakfast/Brunch Recipes:

Savoury Masala French Toast

Yemeni Lahsa - Creamy Cheesy Eggs

Menemen with Beyaz Peynir or Feta - Turkish Scrambled Eggs

Turkish Eggs with Yoghurt and Chilli Butter - Cilbir

Turkish Breakfast Spinach Eggs

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