Turkish Eggs, also known as Çılbır, are a simple yet elegant breakfast made with creamy garlic yogurt, perfectly poached eggs, and a generous drizzle of chilli oil. Served with toasted sourdough, this protein-packed dish is rich, comforting, and comes together in just a few minutes.

What are Turkish Eggs?

Turkish Eggs are a classic Turkish breakfast where poached eggs are served over seasoned Greek yogurt and finished with aromatic chilli oil. The combination of cool, creamy yogurt and warm runny yolks creates a beautifully balanced dish.

Main Ingredients of Turkish Eggs:

For the Garlic Yogurt

1. Greek Yogurt – 1 cup

2. Garlic – 2 cloves (grated)

3. Salt – ½ tsp

4. Lemon Juice – 1 tsp

5. Extra Virgin Olive Oil – 1 tbsp

For the Eggs

1. Eggs – 2

2. Water – For poaching

3. Oil – 1 tsp (for greasing the ladle)

For Garnish

1. Chilli Oil – 2 tbsp

2. Fresh Coriander – 2 tbsp (chopped)

To Serve

1. Sourdough Bread – 2 slices (toasted)

What Is So Special About Turkish Eggs?

Turkish Eggs are incredibly simple yet packed with flavour. The creamy garlic yogurt perfectly complements the soft poached eggs, while the chilli oil adds warmth and richness. It's an impressive breakfast that's ready in under 15 minutes.

Quick and Easy Turkish Eggs:

Using a greased ladle to poach the eggs makes this recipe beginner-friendly and helps create beautifully shaped poached eggs every time.

How to Make Turkish Eggs

Step 1: Prepare the Garlic Yogurt

1. In a bowl, combine the Greek yogurt, grated garlic, salt, lemon juice, and extra virgin olive oil.

2. Mix until smooth and creamy.

3. Spread the yogurt onto a serving plate.

Step 2: Poach the Eggs

1. Bring a saucepan of water to a gentle simmer.

2. Lightly grease a ladle with oil.

3. Crack an egg into the greased ladle.

4. Carefully lower the ladle into the simmering water without letting water enter the ladle.

5. Cook for 3–4 minutes, or until the egg whites are set and the yolk remains runny.

6. Repeat with the remaining egg.

Step 3: Assemble

1. Place the poached eggs over the prepared garlic yogurt.

2. Drizzle generously with chilli oil.

3. Garnish with chopped fresh coriander.

Step 4: Serve

1. Toast the sourdough bread until golden.

2. Serve immediately alongside the Turkish eggs.

Expert Tips

1. Use full-fat Greek yogurt for the creamiest texture.

2. Keep the water at a gentle simmer for perfectly poached eggs.

3. Greasing the ladle helps the eggs release easily.

4. Serve immediately while the yolks are still runny.

5. Pair with warm sourdough to scoop up the creamy yogurt and chilli oil.

Recipe Card

Turkish Eggs

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Category

Breakfast / Brunch

Servings

2

Prep Time

10 minutes

Cook Time

5 minutes

Calories

320

Make creamy Turkish Eggs with garlic yogurt, perfectly poached eggs, and spicy chilli oil. A quick, protein-packed breakfast served with toasted sourdough and ready in just 15 minutes.

Author:

Samridh

Ingredients

For the Garlic Yogurt

• 1 cup Greek yogurt

• 2 garlic cloves, grated

• ½ tsp salt

• 1 tsp lemon juice

• 1 tbsp extra virgin olive oil

For the Eggs

• 2 eggs

• Water, for poaching

• 1 tsp oil (for greasing the ladle)

For Garnish

• 2 tbsp chilli oil

• 2 tbsp chopped fresh coriander

To Serve

• 2 slices sourdough bread, toasted

Directions

1. Mix the Greek yogurt, garlic, salt, lemon juice, and olive oil until smooth.

2. Spread the yogurt onto a serving plate.

3. Grease a ladle, crack in an egg, and gently lower it into simmering water to poach. Repeat with the second egg.

4. Place the poached eggs over the garlic yogurt.

5. Finish with chilli oil and fresh coriander.

6. Serve immediately with toasted sourdough bread.

Recipe Note

For perfectly shaped poached eggs, keep the water at a gentle simmer rather than a rolling boil. Serve immediately so the yolks stay deliciously runny and mix beautifully with the creamy garlic yogurt.