
Breakfast · Turkish
Turkish Eggs with Garlic Yogurt
Poached eggs on garlicky yogurt with chili butter.
Çılbır is one of the great breakfast combinations: soft poached eggs on cool, garlicky yogurt with warm butter spiked with Aleppo pepper poured over the top. The contrast of hot and cold is the whole point. Thick toast is for scooping.
Ingredients
For 2 plates.
Garlic yogurt
- 1 1/4 cups plain nonfat Greek yogurt
- 1 small clove garlic, grated
- 1/8 teaspoon kosher salt
Eggs
- 4 large eggs
- 1 tablespoon white vinegar
Chili butter
- 2 teaspoons unsalted butter
- 1 teaspoon Aleppo pepper
- 1 tablespoon chopped fresh dill
Toast
- 2 oz crusty bread, toasted
Method
Stir the yogurt, garlic and salt together and spread it on two plates.
Bring a wide pan of water to a gentle simmer with the vinegar. Crack in the eggs one at a time and poach 3 to 4 minutes for runny yolks, or 5 to 6 minutes for set yolks (160°F). Lift out with a slotted spoon.
The rest of the method is in Short Order Pro
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Tips
- Take the yogurt out of the fridge first so it's cool rather than cold.
- A splash of vinegar in the poaching water helps the whites hold together.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
More breakfast
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