World Recipe: Turkish Eggs with Yogurt

14 Sep World Recipe: Turkish Eggs with Yogurt

Turkish eggs with yogurt, also known as Çılbır, are a gem of Ottoman cuisine dating back to the 15th century. This recipe, traditionally served for breakfast, combines the creaminess of yogurt with the boldness of spices and the richness of poached eggs. It’s a perfect example of how simple ingredients can turn into a comforting, aromatic, and flavourful dish. Though it originated in Turkey, it has won hearts worldwide… and surely it will win yours too.

Ingredients

• 4 natural Greek yogurts
• 2 garlic cloves
• 15 ml extra virgin olive oil
• 1 tablespoon sweet paprika
• ½ teaspoon cayenne pepper or chopped chili
• 4 fresh eggs
• Salt to taste
• Fresh aromatic herbs

Preparation

• Take the Greek yogurt out of the fridge and place it in a bowl. Add a pinch of salt and grate the two garlic cloves on top. Mix well and let it rest at room temperature.
• In another bowl, mix the olive oil with the sweet paprika and chopped cayenne. Set this spicy sauce aside for later.
• Meanwhile, heat a pot with plenty of water. While it boils, prepare the poached eggs: line the inside of four cups with cling film (letting some hang over the edges) and brush it lightly with olive oil. Crack an egg into each cling film pouch, seal them tightly with a knot or clip, and place them in the boiling water for exactly 3 minutes so the whites set but the yolks stay soft.
• Remove the eggs from the water and drain them.

Now, to serve! In deep plates, spread a generous base of garlic yogurt. Carefully place two eggs per serving on top, then drizzle with the paprika-cayenne olive oil mix. Finish with a pinch of salt and your choice of fresh herbs.