Turkish eggs, also known as çilbir, are a delicious savoury breakfast of garlicky yogurt, poached eggs, chilli oil and fresh herbs.
Perfect for lunch, brunch or a fancy breakfast.
The thick greek yogurt and softly poached eggs both provided satiating protein and nourishing fats to keep your blood sugars balanced and your stomach satisfied.
Pair with rustic bread or a chunk of sourdough.
You will need:
4 tbsp thick greek yogurt
1 clove garlic
1 tbsp olive oil
1 tsp chilli flakes
Fresh herbs (dill, chives or mint work beautifully)
Finely mince the clove of garlic
Stir this into room temperature greek yogurt
Add the egg(s) to boiling water for 2-3 minutes until softly poached
Gently warm the olive oil and pepper flakes, but be careful not to burn!
Assemble the dish - spoon the garlic yogurt onto a plate, add the egg, drizzle with infused olive oil and garnish with chopped fresh herbs
Bring your greek yogurt to room temperature before serving.
If you like a runny yolk, only poach your egg for 2-3 minutes.
Traditionally, the dish is finished with melted butter and Aleppo pepper but using olive oil and red chilli flakes works just as well and switched out some saturated for unsaturated fats.
Getting timings right is important as Turkish eggs are best served straight away!
Thank you for reading this recipe - let us know if you try it out!
You may also be interested in this post for a deep dive into how eggs are healthy for you.