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Turkish Eggs

Name: Turkish Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 500 g Full-fat Greek yoghurt; 1 Garlic clove; 1 squeeze Lemon juice; 1 handful Small handful of dill; Salt to taste; 100 g Butter; 1–2 tsp Aleppo chilli flakes; 4 Eggs; A splash of white wine vinegar; Dill; Mint; Crusty bread

Turkish Eggs, or Cilbir. One of the most delicious ways to eat eggs, and incredibly high in protein. Scooped up with a crusty olive loaf, this is a breakfast that's hearty but won’t leave you slumped for the whole day.

Prep

5m

Cook

10m

Total

15m

Ingredients

Method

Turn cooking mode on

Step 1

In a bowl, mix the yoghurt with the garlic, lemon juice, dill and a good pinch of salt. Taste and adjust with more lemon or salt if needed. Set aside and let it come up to room temperature.

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For

2

M

I

For the Yoghurt

500

g

Full-fat Greek yoghurt

1

Garlic clove, finely grated

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Cook along with all of our recipes

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Notes

To poach eggs well, keep the water just below a boil. You want a gentle simmer, not rolling bubbles, or the whites will break apart. Crack the eggs into a small bowl first, then slide them in gently. After about 2 minutes, the eggs will start to lift and float slightly in the water, which is a good sign that the whites have set and the yolk is still runny. Lift them out with a slotted spoon when the whites feel just firm but the centre still has a wobble.

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Turkish Eggs

Turkish Eggs, or Cilbir. One of the most delicious ways to eat eggs, and incredibly high in protein. Scooped up with a crusty olive loaf, this is a breakfast that's hearty but won’t leave you slumped for the whole day.

Prep

5m

Cook

10m

Total

15m

Ingredients

Method

Turn cooking mode on

Step 1

In a bowl, mix the yoghurt with the garlic, lemon juice, dill and a good pinch of salt. Taste and adjust with more lemon or salt if needed. Set aside and let it come up to room temperature.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

2

M

I

For the Yoghurt

500

g

Full-fat Greek yoghurt

1

Garlic clove, finely grated

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.