Turkish-Style Eggs
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Recipe Intro From lisathompson
This flavorful dish couldn’t be simpler to make. Turkish eggs, also known as çılbır, is composed of a garlicky yogurt, perfectly poached eggs, and a spicy chili oil to drizzle on top. When making a recipe as simple as this, it’s important to use quality ingredients like Eggland’s Best eggs for a rich, delicious flavor that shines. Don’t forget some fresh bread for serving. Fresh pita or a sesame loaf are great options.
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Recipe Card
ingredients
- 2 cups plain Greek yogurt or labneh
- 1-2 garlic cloves, peeled and finely grated
- 1/2 lemon, juiced
- Kosher salt, to taste
- 4-6 Eggland's Best eggs
- Splash distilled white vinegar
- 1/4 cup olive oil
- 1 teaspoon chili flakes
- 1 teaspoon paprika
- Fresh dill, roughly chopped
- Bread, for serving
Method
Step 1
Bring a medium pot of water to a boil.
Step 2
Meanwhile, add Greek yogurt or labneh to a medium bowl with grated garlic and lemon juice. Season with kosher salt to taste and set aside.
Step 3
Working one at a time, crack each egg into a fine mesh strainer, then carefully transfer to a small bowl. Repeat with remaining eggs.
Step 4
Add distilled vinegar and a big pinch of salt to boiling water, then reduce heat to medium-low.
Step 5
Swirl water with a spoon to create a gentle whirlpool effect, then carefully pour egg into swirling water. Cook each egg for about 3-4 minutes, or until desired doneness. Transfer egg with a slotted spoon to a paper towel-lined plate to remove excess water and season with a pinch of kosher salt.
Step 6
Repeat with remaining eggs.
Step 7
Meanwhile, heat olive oil, chili flakes, and paprika in a medium pan over medium-low heat. Once barely shimmering, remove from heat and set aside until ready to serve.
Step 8
Spread garlic yogurt into the bottom of a shallow bowl or serving dish, then drizzle with some chili oil. Arrange poached eggs overtop and drizzle with more chili oil and a sprinkle of chopped dill and serve.