Turkish Eggs with Chilli Butter, Yogurt, and Sumac Recipe

Introduction

Turkish eggs, or Çılbır, is a simple yet flavorful dish featuring silky poached eggs served over garlicky yogurt and finished with a vibrant chilli butter drizzle. It’s a perfect breakfast or light meal that combines creamy, tangy, and spicy notes effortlessly.

Ingredients

• 1 red chilli, finely sliced
• 50g butter
• 1 garlic clove, crushed
• 200g Greek yogurt
• ½ lemon, juiced
• 1 tbsp white wine vinegar
• 2 medium eggs
• 2 tsp sumac
• Small pack coriander, leaves picked
• Toast, to serve

Instructions

1. Step 1: Put the sliced chilli and butter into a small pan and melt them gently over very low heat, allowing the chilli flavor to infuse into the butter while you prepare the rest of the dish.
2. Step 2: Whisk the crushed garlic into the Greek yogurt. Season well with salt and stir in the lemon juice, setting the mixture aside.
3. Step 3: Bring a large pan of water to a gentle simmer. Add the white wine vinegar, then use a large spoon to create a swirling motion in the water. Crack each egg carefully into the water and poach for about 3 minutes until the whites are set but the yolks remain runny.
4. Step 4: Remove the eggs with a slotted spoon and drain them briefly on kitchen paper to remove excess water.
5. Step 5: To serve, spoon half of the garlicky yogurt into each bowl. Place a poached egg on top of the yogurt in each bowl, then drizzle with the warm chilli butter. Season to taste, sprinkle with sumac and coriander leaves, and accompany with toast for dipping.

Tips & Variations

• Use fresh Greek yogurt for the creamiest texture and richest flavor.
• Adjust the chilli amount to control the heat level, or substitute with smoked paprika for a milder, smoky twist.
• For extra richness, add a drizzle of olive oil alongside the chilli butter before serving.
• Try swapping coriander for fresh dill or parsley if preferred.

Storage

Turkish eggs are best enjoyed immediately to savor the contrast of textures and temperatures. If you need to store leftovers, keep the yogurt and chilli butter separate from the eggs in airtight containers in the refrigerator for up to 1 day. Reheat the butter gently and poach fresh eggs to serve for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Turkish eggs without vinegar?

Vinegar helps the egg whites coagulate quickly and keeps them neat while poaching. If you prefer, you can omit it, but be careful when cracking the eggs into the water to avoid spreading.

What can I serve instead of toast?

Turkish eggs pair wonderfully with crusty bread, pita, or flatbreads such as lavash. You could also serve them with roasted vegetables or a simple salad for a fuller meal.

Turkish Eggs with Chilli Butter, Yogurt, and Sumac Recipe

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★★★★★

4.5 from 62 reviews

• Author: Jake
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

Turkish Eggs is a delicious and vibrant breakfast dish featuring creamy garlic-infused Greek yogurt topped with gently poached eggs and a fragrant chili butter drizzle. Finished with sumac and fresh coriander, this dish offers a perfect balance of spicy, tangy, and creamy flavors, traditionally served with warm toast.

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Ingredients

Scale 1x2x3x

Chili Butter

• 1 red chili, finely sliced
• 50g butter

Yogurt Base

• 1 garlic clove, crushed
• 200g Greek yogurt
• ½ lemon, juiced

Eggs

• 1 tbsp white wine vinegar
• 2 medium eggs

To Serve

• 2 tsp sumac
• Small pack coriander, leaves picked
• Toast, to serve

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Instructions

1. Prepare the chili butter: Place the sliced red chili and butter in a small pan over very gentle heat. Melt slowly to allow the chili to infuse its flavor into the butter while you prepare the rest of the dish.
2. Prepare the yogurt sauce: Whisk the crushed garlic into the Greek yogurt until well combined. Season the yogurt generously with salt and pepper, then add the juice of half a lemon and mix thoroughly.
3. Poach the eggs: Bring a large pan of water to a gentle simmer. Add the white wine vinegar to the water. Using a large spoon, create a gentle swirl in the water and carefully crack each egg into the pan. Poach the eggs for about 3 minutes until the whites are set but the yolk remains runny.
4. Drain the eggs: Using a slotted spoon, gently remove the poached eggs and drain them on kitchen paper to remove excess water.
5. Assemble the dish: Divide half of the garlic yogurt between two bowls. Place one poached egg on top of the yogurt in each bowl. Drizzle generously with the warm chili butter. Season with salt and pepper, sprinkle with sumac and fresh coriander leaves.
6. Serve: Serve each bowl with warm toast on the side, perfect for dipping and scooping the creamy yogurt and runny egg.

Notes

• For best results use fresh free-range eggs for poaching.
• Adjust chili amount according to your spice preference.
• Sumac adds a lemony tang, but if unavailable, a sprinkle of paprika can be a substitute.
• Serve immediately for the best texture and flavor experience.
• Toast can be substituted with pita bread or other rustic breads.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Turkish

Keywords: Turkish eggs, poached eggs, garlic yogurt, chili butter, sumac, breakfast, brunch, Turkish cuisine