All RecipesTurkish Eggs (Çılbır)
Silky poached eggs over whipped yogurt with sizzling Aleppo chili butter — an elegant 15-minute brunch with 30g protein.
What's Inside
Ingredients
- poached eggs
- whipped Greek yogurt base
- Aleppo chili butter
+ 3 more ingredients
Get the Full Recipe
We'll send the complete recipe — shopping list, step-by-step instructions, and macros — straight to your inbox.
- fresh dill
- toasted sourdough
- flaky sea salt
Shopping List
- large eggs2
- full-fat Greek yogurt150g
- unsalted butter2 tbsp
- Aleppo pepper flakes1 tsp
- sourdough bread2 slices
- fresh dillsmall bunch
- white vinegar1 splash
- flaky sea saltto taste
How to Make It
6 stepsWhip 150g full-fat Greek yogurt with a fork until smooth and creamy. Spread it onto a shallow plate in a swirl pattern.
Bring a pot of water to a gentle simmer. Add a splash of white vinegar.
Crack 2 eggs into the simmering water one at a time. Poach for 3 minutes until the whites are set but yolks are runny. Remove with a slotted spoon.
Melt 2tbsp butter in a small pan over medium heat. Once foaming, add 1tsp Aleppo pepper flakes and swirl for 30 seconds until the butter turns red and fragrant.
Toast 2 slices of sourdough until golden and crispy.
Place the poached eggs on the yogurt swirl. Pour the sizzling chili butter over the eggs and yogurt. Scatter fresh dill and flaky sea salt on top. Serve with the toast for dipping.
Ready to plate!
Total time: 5 min prep + 15 min cook
