Say hello to your new favorite breakfast. This recipe may look a little different than our average breakfast, but trust us when we say it is absolutely delicious! Also known as Cilbir, Turkish eggs consist of poached eggs overtop of a creamy garlicky yogurt, drizzled in chili oil and garnished with fresh herbs to top it all off. The most authentic type of chili to use in this recipe is Aleppo chili powder if you can find it!
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0.25Cupplain Greek yogurt
1Tablespoondill, roughly chopped, plus extra to serve
1garlic clove(s), minced
Salt & pepper, to taste
red chili flakes, pinch
For the Yogurt
For the Chili Oil:
Gluten Free Option
Use GF bread.
Stir together the yogurt ingredients and set aside.
In a small pot on low heat, melt the butter with the olive oil, chili powder, and red chili flakes and let cook 3-5 minutes. Remove from the heat and set aside.
Bring a small pot of water to a simmer, then add the vinegar and stir. Crack the eggs into a small dish. Stir the water to create a small whirlpool, carefully drop the eggs in, doing your best to avoid breaking the yolks. Cook 3-5 minutes until your desired liking.
Toast your bread.
Assemble your breakfast by spooning the yogurt onto your plate, then topping it with the poached eggs, drizzling with chili oil, and garnishing with fresh dill. Serve with bread on the side.