Turkish Eggs
breakfast

Turkish Eggs

0 Servings
15 Minutes

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!

INGREDIENTS


    For the Yogurt
  • 0.25
    Cup
    plain Greek yogurt
  • 1
    Tablespoon
    dill, roughly chopped, plus extra to serve
  • 1
    garlic clove(s), minced
  • Salt & pepper, to taste
  • For the Chili Oil:
  • 1
    Tablespoon
    butter
  • 1
    Tablespoon
    olive oil
  • 0.25
    Teaspoon
    chili powder
  • red chili flakes, pinch
  • To Serve:
  • 1.5
    Teaspoon
    vinegar
  • 4
    egg(s)
  • 2
    slices bread
Gluten Free Option

Use GF bread.

INSTRUCTIONS

1.

Stir together the yogurt ingredients and set aside.

2.

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.

3.

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.

4.

Toast your bread.

5.

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.

Nutrition Information

Calories
368 per serving
Carbs
16.3g per serving
Protein
19.1g per serving
Fat
25.2g per serving
Fiber
1.3g per serving
Sodium
309.5mg per serving
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