Turkish Eggs made with poached eggs on a bed of garlicky Greek yogurt and drizzled with a spicy butter sauce, a fantastic breakfast or brunch recipe that is scrumptiously delicious and easy to make. Serve it with crusty bread, pitta bread or any other bread of your choice, and you are in for a treat!
A Turkish-style breakfast or brunch recipe that will blow your socks off, the one and only "Cilbir", which sums up what simplicity is all about. It might be a simple dish, but it's so jam-packed with amazing flavours!
I love a good poached egg with a perfectly runny yolk, and although it might seem like quite a task to achieve, poaching eggs is actually an easy process. I don't use vinegar, but the results are great every single time.
The butter sauce is nice and spicy, although here you are in full control of the level of spiciness, use as much or as little as you like / can handle. The Greek yogurt is mixed with finely chopped or minced garlic, and again, you can add more or less.
I would totally go for fresh herbs for these Turkish eggs, they are so much more flavourful and they also adds a nice colour to the dish - after all, we do eat with our eyes too.
It's the kind of dish you want to impress your loved ones with, so how about adding it to your Mother's Day menu? Or, why not, spoil yourself at the weekend with a nice breakfast that you can take time to make and enjoy without having to rush it.
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Ingredients used
- Greek yogurt - its creaminess works so well with all the other ingredients, however, if you'd rather use plain yogurt, that can work too
- eggs - make sure they are at room temperature so they can poach better, cold eggs will impact the cooking time
- garlic - fresh garlic cannot be beaten, I do not recommend garlic granules for this dish
- paprika - for a touch of colour and extra flavours
- chilli flakes - you can swap them for ground chilli, but the flakes add texture as well as spiciness
- dill and parsley - freshly chopped are much more flavourful
- salt and pepper - to taste
Why the recipe works
- It's really delicious - it might be a vegetarian recipe, but even meat lovers will love
- It's cheap - this dishes uses everyday ingredients that are easily available
- It is quick and super easy to make
Step-by-step photos and instructions
- bring a pan of salted water to the boil
- use a spoon to make a swirl in the water
- crack one egg in a ramekin and gently add it to water
- cook it for 2 minutes until the egg white is set but the yolk is still runny
- repeat with the second egg
- to make the butter sauce, heat up a pan on a medium heat, add the butter and allow it to melt
- add the paprika and chilli flakes and mix well
- to assemble the dish, mix the finely chopped garlic with the yogurt, top with the poached eggs and season well with salt and pepper
- drizzle the sauce over and garnish with freshly chopped herbs
Expert tips
Make sure the yogurt is at room temperature before you assemble the dish, as the cold yogurt and the hot eggs will be too different in temperature. It is a lot more comforting if you have everything at the same temperature.
When the poached eggs cooked, use a spotted spoon to remove them and drain as much liquid as possible. It also helps with you transfer them onto a plate lined with kitchen paper to absorb more water.
Other recipes that use poached eggs
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Turkish Eggs
Ingredients
- 2 eggs
- 1 cup Greek yogurt
- 30 g butter ( 2 tbsp)
- 1 teaspoon paprika
- 2 cloves of garlic
- ½ teaspoon chilli flakes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh parsley and dill
Instructions
- To poach the eggs, bring a pan of salted water to the boil.
- Crack on egg into a ramekin.
- Use a spoon to create a whirl in the water.
- Gently add the egg to the water, and leave it to simmer for 2 minutes until the egg white is set and the yolk is still runny.
- Use a slotted spoon to remove the egg, then transfer it to a plate lined with kitchen paper to absorb the extra water.
- Repeat with the second egg.
- To make the sauce, heat up a pan over a medium heat, add the butter and allow it to melt.
- Add the chilli flakes and paprika and mix well.
- Peel and finely chop the garlic, and mix it with the yogurt.
- Arrange the eggs on top of the yogurt, and season with salt and pepper.
- Drizzle with the butter sauce and garnish with freshly chopped parsley and dill.
Video
Notes
- Make sure the yogurt is at room temperature before you assemble the dish, as the cold yogurt and the hot eggs will be too different in temperature. It is a lot more comforting if you have everything at the same temperature.
- When the poached eggs cooked, use a spotted spoon to remove them and drain as much liquid as possible. It also helps with you transfer them onto a plate lined with kitchen paper to absorb more water.
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