Turkish Poached Eggs Recipe with Garlic Yoghurt and Chilli Oil for Cilbir
This Turkish poached eggs recipe makes cilbir – more correctly çılbır, pronounced ‘chil-bir’ – a delicious Turkish brunch dish of runny eggs immersed in creamy garlic yoghurt, drizzled with buttery chilli oil, and garnished with fragrant fresh dill. A favourite of Ottoman sultans, çılbır can be eaten for breakfast, brunch, lunch, or a snack.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: Turkish
Servings: 2 servings
Calories: 657kcal
- 2 slices sourdough bread
- 2 eggs large
- 40 g butter
- 15 ml extra virgin olive oil
- 1 tsp chilli flakes
- 30 ml chilli oil
- 200 g Greek yoghurt
- 1 tsp garlic powder
- 1 tsp sea salt
- fresh dill chopped finely
Toast the sourdough bread.
Put the eggs on to poach.
Place the butter in a saucepan over medium heat and leave until it gently browns.
Turn the heat off and stir in the olive oil, chilli oil and chilli flakes.
Place the yoghurt in two serving bowls and stir in the garlic powder.
Place the poached eggs gently onto the yoghurt, pour the chilli butter over the yoghurt, distributing evenly between each bowl, and sprinkle with salt and fresh dill.
Calories: 657kcal | Carbohydrates: 42g | Protein: 24g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 1750mg | Potassium: 326mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1038IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 4mg