Turkish eggs. Meet your new favorite breakfast recipe. Perfectly poached eggs served over a bed of garlicky yogurt and drizzled with chili butter. One of the easiest and most flavorful ways to cook delicious breakfast eggs.
If you are looking for new healthy recipes that’s guaranteed to make your morning breakfast routine a lot easier and highly nutritious, here’s a thoughtfully designed recipe for you. It’s crafted to save time in the kitchen, but loaded with the right amount of nutrition to kick start your day the right way.
Turkish eggs or cilbir is all about poached eggs served with garlicky yogurt, chili butter and toasted bread. Simple ingredients combined together to create incredibly delicious breakfast.
How To Make Turkish Eggs
The recipe is super simple.
Start with the yogurt. Whisk together yogurt and minced garlic. Make sure you use fresh garlic for maximum flavor. Add a touch of salt. Store this mixture in room temperature when you prepare the other two elements of this Turkish poached eggs - poached eggs and chili butter.
Now, let’s make the poached eggs. Fill a saucepan with water. Place it over high heat. Wait until it comes to a rolling boil. Pour in the vinegar and reduce the heat to low. When water reaches a gentle simmer, slide in the egg very slowly. Wait for 2-3 minutes before you remove the cooked egg using a slotted spoon. Depending on the size of the saucepan, you can poach 2–3 eggs at a time.
To make the chili butter, all you need to do is melt butter, add oil, and sprinkle with spices. Traditionally, Aleppo peppers are used to make Turkish eggs, but you can easily substitute it with regular red chili flakes.
Finally, assemble the elements. Place yogurt in a wide deep bowl, top with poached eggs, and chili oil. Add a generous sprinkle of chopped parsley. And there you go. A beautiful bowl of nutritious breakfast made in few minutes!
More Turkish Recipes:
More Breakfast Eggs Recipes:
- Shakshuka | Eggs in Spicy Tomato Sauce
- One Pan Egg Toast 2 Ways
- Avocado Toast With Poached Egg
- Korean Street Toast | Breakfast Egg Sandwich
- Japanese Souffle Omelette
- Masala Omelette | Indian Omelette
Turkish Eggs | Cilbir | Video
Ingredients
Garlic Yogurt:
- ½ cup yogurt
- 1 garlic clove peeled and minced
- Salt to taste
Poached Eggs:
- 2 eggs
- 1 teaspoon white vinegar
- Water to cook eggs
- Salt to taste
Chili Butter/ Oil:
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ teaspoon ground cumin cumin powder
- ¼ teaspoon paprika
- 1 tablespoon Aleppo pepper flakes or dried red chili flakes
Toast bread:
- 2 slices of bread preferably sourdough
- 2 tablespoons butter
Garnish:
- 1 tablespoon chopped parsley
Instructions
Garlic yogurt:
- Combine together yogurt and garlic in a small bowl.
- Season with salt. Set aside.
Poached eggs:
- Bring a medium sauce of water to boil. Add vinegar.
- Reduce heat to bring water to a gentle simmer.
- Crack egg into a small bowl and gently slip it into water.
- Repeat with the remaining egg.
- Cook for 2-3 minutes or until the whites are firm and yolks runny.
- Remove eggs from the pan using a slotted spoon. Set aside.
Chili Butter / Oil:
- Melt butter in a frying pan over medium heat.
- When it starts to brown, add olive oil.
- Add ground cumin, paprika and Aleppo pepper flakes (dried red chili flakes).
- Stir to combine.
- Turn off heat. Let the spices infuse.
Toast Bread:
- Melt butter in a frying pan over medium-high heat.
- Place bread slices in the pan.
- When one side is brown and crispy, flip to brown the other side.
Assemble Turkish Eggs:
- Spread yogurt in a serving bowl.
- Top with poached eggs. Add chili butter.
- Season with salt.
- Top with toasted bread.
- Garnish with chopped parsley.
Video
Notes
Nutrition
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Will says
This is great recipe, I have had a Turkish breakfast many times in different areas in Turkey, this recipe for me, captures the tastes I remember.