Turkish Eggs (Çılbır)
Silky yogurt, runny eggs, spicy butter. Turkish eggs are the most underrated breakfast in the world. Once you try them, regular eggs will never be enough.
Breakfast · Prep 5 min · Cook 10 min · Serves 2 · Easy · By Tina · Published
Ingredients
- 4 large eggs
- 300 g Greek yogurt, full-fat
- 1 clove garlic, minced
- 30 g butter
- 1 tsp Aleppo pepper, or paprika
- 2 tbsp fresh dill, chopped
- 4 slices crusty bread, for dipping
The Best Eggs You've Never Had
I genuinely believe Turkish eggs are the most underrated breakfast dish in the entire world. Poached eggs on a bed of garlicky yogurt, topped with sizzling spiced butter. It sounds unusual, but the combination of tangy, rich, and spicy is absolutely extraordinary.
How to Make It
Mix the yogurt with minced garlic, a pinch of salt, and spread it on a plate (warm the yogurt to room temperature first).
Poach 4 eggs until the whites are set but the yolks are gloriously runny. Place on top of the yogurt.
Melt butter in a small pan until it starts to foam. Add the Aleppo pepper and a pinch of flaky salt. When the butter sizzles and turns a deep red, drizzle it over everything.
Finish with fresh dill and serve with crusty bread immediately.
Tina's Tips
- Room temperature yogurt is important — cold yogurt against hot eggs isn't pleasant
- Aleppo pepper is milder and sweeter than regular chili — it's worth seeking out
- The butter should sizzle when it hits the eggs — that sound is half the magic
- Don't wait — eat this immediately while the yolk is runny
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