Turkish Eggs
Treat your taste buds to the luxurious flavors of Turkish Eggs (Çılbır), a silky and satisfying breakfast or brunch dish that feels like a gourmet indulgence. This recipe pairs creamy, garlicky Greek yogurt with perfectly poached eggs, creating a dreamy base for a vibrant, buttery sauce infused with smoky Aleppo pepper or chili flakes. The dish is finished with a drizzle of olive oil and optional fresh herbs like parsley or dill for a burst of freshness. Served alongside warm, crusty bread for dipping, Turkish Eggs are as visually stunning as they are delicious. With just 25 minutes of prep and cook time, this is an easy yet impressive way to elevate your mornings with bold Mediterranean flavors. Perfect for lovers of savory breakfasts, this recipe is gluten-free (without the bread) and packed with protein, making it a wholesome and versatile option.
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Recipe Information
Ingredients
- 1 cup Greek yogurt
- 1 large Garlic clove
- 2 Eggs
- 1 tablespoon White vinegar
- 2 tablespoons Unsalted butter
- 1 teaspoon Aleppo pepper (or red chili flakes)
- 1 teaspoon Extra virgin olive oil
- 1 teaspoon Salt
- 1 tablespoon Fresh dill or parsley (optional)
- 2 slices Crusty bread
Instructions
Peel and finely grate or mince the garlic clove.
In a small bowl, combine the Greek yogurt with the garlic and a pinch of salt. Mix well and set aside at room temperature.
Fill a medium saucepan or pot with water, about 3 inches deep, and bring it to a gentle simmer over medium heat.
Add the white vinegar to the simmering water. Carefully crack one egg into a small bowl or ramekin, then gently slide it into the water. Repeat for the second egg.
Poach the eggs for 3-4 minutes, or until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and place them on a plate lined with paper towels to drain any excess water.
In a small skillet, melt the butter over medium heat until it begins to foam. Stir in the Aleppo pepper (or chili flakes) and cook for 30 seconds, then remove from heat. Add the olive oil and stir to combine.
To assemble, spread the garlicky yogurt onto a serving plate. Top with the poached eggs, then drizzle the spiced butter sauce over the dish.
Garnish with fresh dill or parsley if desired. Serve immediately with slices of crusty bread for dipping.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 2776 mg | 121% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 12.9 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 407 mg | 31% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
