If you like easy, hearty breakfasts with a little bit of spice, Kiymali Yumurta – Spicy Turkish Ground Beef and Eggs is a great one to try. It’s made with sautéed ground beef, onions, chilies, tomatoes, and a few spices, then finished off with eggs cooked right in the same pan.
The beef and chilies add warmth, the tomato gives it a bit of brightness, and the eggs bring everything together. It’s simple to make, even if you haven’t cooked much Turkish food before, and it’s ready in about 20 minutes.
Jump to:
What Is Kıymalı Yumurta?
Kıymalı Yumurta means “ground meat with eggs” in Turkish. It’s a popular dish for breakfast or brunch, but it also works well for lunch or an easy dinner. This is the kind of meal you’ll find in many Turkish homes and cafés. It’s quick, comforting and made with everyday ingredients.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Ground meat - You can use beef, lamb, or a mix of both. I prefer mince with at least 15 % fat. The fat will help cook the onions as the meat browns, so you won’t need to add any extra butter. Add one tablespoon of butter or olive oil if you want to use lean beef.
- Onions - You can use white, yellow, or brown onion to build flavor base.
- Tomatoes - Grated or finely chopped fresh tomatoes add a light, natural moisture, acidity, and sweetness.
- Eggs - Use fresh free-range eggs with deep yolks if possible. I use 1 to 1 ½ eggs per portion but you can adjust the amount to your taste.
- Tomato paste - It is the staple of Turkish cooking. You can buy it from Turkish or Middle Eastern shops or online from Amazon .
- Spices – Salt, pepper, and chili flakes are my favourites. You can also use fresh chillies for extra heat! Add your preferred spices to adjust it to your taste.
How to Make Kiymali Yumurta - Turkish Ground Beef and Eggs
Place the ground meat to a pan over medium heat and break it up as it browns. Add butter and sauté for 2 minutes, or skip the butter if your meat releases enough fat while browning. When it's nearly cooked through, add the sliced onion and keep cooking until the onions have softened.
Stir in a diced tomato, tomato paste, salt, pepper, and your selected spices. Add water and cook for a minute or two until the tomato becomes saucy.
Make small wells in the meat-pepper layer and crack the eggs into them. Cover the pan and cook over low–medium heat until the eggs are set but still tender.
For runny yolks with set whites, cover and cook on low for 2–3 minutes. If you want fully set eggs, cover and cook on low for 5–7 minutes.
Variations & Add-Ins
Add Cheese
Scatter crumbled feta or grated kaşar cheese over the dish once eggs are nearly set. Texture improves, and flavor becomes richer.
Spice Options
Try a pinch of cumin, a dash of Aleppo pepper, or a little smoked paprika for smoky warmth.
Extra Veggies
Add chopped peppers, spinach, diced zucchini, or leek slices into the sauté stage for color and nutrients.
Serving Suggestions
Serve Kiymali Yumurta warm or at room temperature. It’s ideal with:
Zeytoon Parvardeh - Persian Marinated Olive, pickled chilies, or fresh herbs on the side.
Other great side dishes are Turkish Pide Bread - Ramazan Pidesi, Bolillo - Crusty Mexican Bread Rolls, a light Shepherd's Salad, a bowl of tangy yoghurt or Turkish Acili Ezme (spicy tomato dip).
Make-Ahead & Storage Advice
- Prep ahead: Cook meat and vegetables; store separately in fridge.
- Assembling: Reheat meat mix, then crack eggs in and cover to cook.
- Storage: Keeps up to 3 days in the fridge. Reheat gently. Eggs may firm up, so warming slowly is key.
Recipe FAQs
Yes—use plant-based mince or crumbled tofu seasoned similarly; follow same method.
About 2–3 eggs per 100g meat makes portions even; adjust based on appetite.
I prefer using fresh tomatoes but you can use tinned tomatoes in a pinch!
Related Recipes
For more delicious and popular egg breakfast dishes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious and spicy Kiymali Yumurta - Turkish Ground Beef and Eggs as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Kiymali Yumurta - Turkish Ground Beef and Eggs
Ingredients
- 150 g ground meat (beef or lamb)
- 10 g butter (optional)
- 1 medium onion (sliced)
- 1 chopped red chili or ½ teaspoon flaked chili
- 2 medium tomatoes (diced)
- ½ tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup water
- 4 medium eggs
Instructions
- Place the ground meat to a pan over medium heat and break it up as it browns.
- Add butter and sauté for 2 minutes, or skip the butter if your meat releases enough fat while browning.
- When it's nearly cooked through, add the sliced onion and keep cooking until the onions have softened.
- Stir in a diced tomato, tomato paste, salt, pepper, and your selected spices.
- Add water and cook for a minute or two until the tomato becomes saucy.
- Make small wells in the meat-pepper layer and crack the eggs into them.
- Cover the pan and cook over low–medium heat until the eggs are set but still tender.
Leave a Reply