Perfect Turkish Eggs
Creamy and spicy breakfast for the perfect morning start
- 300 g Greek yogurt
- 1 tsp cumin
- 1 tsp paprika
- 1 garlic clove
- 1 cup fresh dill
- 30-50 g butter
- 1 tsp smoked paprika
- 1 tsp hot paprika
- 2 tbsp za'atar
- 3 tbsp olive oil
- 2 eggs
- 1 l water
- 1 tbsp salt
- Mixing bowl
- Pot or wok
I don't know about you, but for us, one of the best things about weekends is the possibility of having a more sophisticated breakfast. Truth be told, our breakfast is a yogurt at best during weekdays. However, it is mostly black coffee.
Now, this beautiful treat here is a delicious way to give your mornings a kick. The best part? It is easy to make and ready in less than half an hour. So, let's make this.
- You will need to put the water in a pot or a wok. I prefer the wok, but whatever you feel comfortable with is fine. Add the salt to the water, put it on high heat, and bring it to a boil.
- When the water starts to boil, take it off heat, carefully add the eggs and poach them for 3-4 minutes. If the water temperature drops, bring it back to the heat, but don't let it start to boil. It will ruin your eggs.
- I suggest you crack the eggs in a bowl and then pour them gently in the water. However, if you are a poaching ninja, then, by all means, do your trick and crack the eggs directly in the pot.
- Anyhow, while the eggs are poaching, prepare your yogurt.
- Mix the yogurt with the spices. Finely chop the dill and add it to the mixture. Lastly, grate the garlic in and stir to combine.
- Take a small saucepan. Melt the butter on medium heat, carefully not to burn it. Add the spices, mix everything up, and take it off heat.
- The last thing you have to do is the za'atar sauce. You just have to combine the spice with olive oil, and that is literally it.
- The way you eat this dish is straightforward. You divide the yogurt into 2 plates, top the yogurt with a poached egg, pour some melted butter on it, and sprinkle some za'atar sauce.
The traditional name of this dish is 'çılbır' and has been around ever since the 15th century. Back then, this recipe was served as breakfast to the Ottoman Sultans.
Today, you might find this dish in Balkan countries such as Serbia or Montenegro. However, their version is with a fried egg and not with a poached one.
* You can make the butter as hot or as mild you like. Adjust the hot paprika as you see fit.
** We love eating this dish either with pita bread or simple roti.
Nutrition Facts / Serving
- Calories 770
- Total Fat 66 g
- Cholesterol 298 mg
- Sodium 1020 mg
- Potassium 580 mg
- Total Carbohydrate 29 g
- Sugars 15 g
- Protein 24 g