World Kitchen
Turkish Eggs with Crispy Chili Oil
Çılбыr, or Turkish eggs, is a stunning contrast of temperatures, textures, and flavors that turns a regular breakfast into a luxurious restaurant brunch. A delicate, slightly cool yogurt base with fresh garlic and herbs meets warm poached eggs, releasing a velvety liquid yolk when cut. The highlight of the dish is the warm, crispy chili oil with pepper flakes and paprika, enveloping the eggs in a spicy aroma. This recipe works perfectly due to the balance of creamy freshness and warming oil texture.
Dishday
Recipe overview
- Total time
- 20 min
- Prep
- 10 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 340 kcal
- Protein
- 14 g
- Fat
- 28 g
- Carbs
- 8 g
- Fiber
- 1 g
Step by step
Method
- 01
Bring the Greek yogurt to room temperature
Bring the Greek yogurt to room temperature. Mix it with finely grated garlic, chopped dill, and a pinch of salt until smooth and creamy.
- 02
Melt the butter and olive oil in a skillet over medium heat
Melt the butter and olive oil in a skillet over medium heat. Once foaming and slightly nutty, add the chili flakes and smoked paprika, then remove from heat after 30 seconds.
- 03
Simmer water with vinegar in a saucepan
Simmer water with vinegar in a saucepan. Create a gentle whirlpool with a spoon, drop the egg in, and cook for exactly 3 minutes until the white is set but the yolk is liquid.
- 04
Remove the poached egg with a slotted spoon and drain on a pa…
Remove the poached egg with a slotted spoon and drain on a paper towel. Repeat for the remaining eggs.
- 05
Spread the yogurt base on a plate, place two poached eggs on…
Spread the yogurt base on a plate, place two poached eggs on top, drizzle generously with the warm chili oil, and garnish with fresh dill.
Dishday
Useful advice
Cooking tip
To make the poached egg perfectly round, crack it into a fine strainer first to drain the watery part of the egg white.
How to serve
Serve immediately while the oil and eggs are hot and the yogurt is cool. Accompany with toasted baguette or flatbread.
How to store
The yogurt base and chili oil can be stored separately in the fridge for up to a day, but poached eggs must be cooked right before serving.
Note
Use only thick Greek yogurt with at least 5% fat; regular yogurt is too runny and the dish will spread.
