Turkish Eggs

This Turkish Eggs recipe (Çilbir) is a delicious & healthy breakfast made with poached eggs, garlic yogurt sauce, spiced oil, & fresh veggies.

Course Breakfast, Meal Prep

Cuisine breakfast, Meal Prep

Keyword Çılbır, Turkish Eggs

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 557kcal

Author Chrissie

Equipment

Ingredients

4 eggs
1 1/2 cups Greek yogurt
half a lemon juice and zest
1 clove garlic
1/2 teaspoon garlic powder
3-4 tablespoons olive oil
2 teaspoons chili flakes
1/2 teaspoon cumin optional

For Serving:

2 slices toast
a handful of fresh dill
2 roma tomatoes
1 english cucumber
2 teaspoons olive oil
1 teaspoon red wine vinegar
salt and pepper to taste

US Customary - Metric

Instructions

For the Greek yogurt

In a bowl, mix the greek yogurt with the lemon zest and juice, garlic powder, and garlic and set it to the side to infuse.

For the Spiced Oil

In a non-stick skillet, heat up the olive oil, then add the chili flakes and cumin and toast until fragrant. Remove from the heat and set aside.

For the Poached Eggs

Bring water to a simmer in a small pot and add a pinch of salt to it. You can also add a splash of vinegar.
Break one egg at a time into a small sieve or finely slotted spoon to get rid of loose liquid outside the egg white.
Gently lower your strained eggs, one at a time, into the gently simmering water and poach them for 3-4 minutes.
Once they're done, remove them to a paper towel lined plate with a slotted spoon.

To Serve

Chop the tomatoes, cucumber, and dill and mix them together with the olive oil, vinegar, salt, and pepper to make a small salad.
Toast the bread.
Spread half of the yogurt mixture each on two plates, adding two poached eggs and top of each with half of the hot infused oil on top. Add the toast and divide the salad between the plates. Serve immediately.

Notes

Storage instructions

We suggest serving this dish fresh . However for meal prep, make the yogurt mixture and the salad ahead of time and store them in separate airtight containers in the fridge for up to 3 days. When ready to serve, make the oil, poach the eggs, and make the toast right before serving.

Nutrition