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turkish eggs with runny yolk 202608292050

Turkish Eggs (Çılbır)

Creamy garlic yogurt topped with perfectly poached eggs and warm paprika butter. This traditional Turkish breakfast is high in protein, easy to make, and ready in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Servings 2
Calories 290 kcal

Ingredients
  

Yogurt Base

  • 1 cup Greek yogurt
  • 1 garlic clove finely grated
  • ¼ teaspoon salt

Eggs

  • 2 large eggs

Paprika Butter

  • 1 tablespoon butter
  • 1 teaspoon paprika

For Serving

  • Fresh dill or parsley
  • Salt and black pepper to taste
  • 2 slices toasted artisan bread

Instructions
 

Step 1

  • In a small bowl, combine Greek yogurt, grated garlic, and salt. Spread onto a serving plate or shallow bowl.

Step 2

  • Bring a saucepan of water to a gentle simmer. Carefully poach the eggs for 3–4 minutes until the whites are set and the yolks remain soft.

Step 3

  • While the eggs cook, melt butter in a small skillet over low heat. Stir in paprika and cook for 30 seconds until fragrant.

Step 4

  • Place the poached eggs on top of the yogurt mixture.

Step 5

  • Drizzle with warm paprika butter and garnish with fresh dill or parsley.

Step 6

  • Season with salt and black pepper and serve immediately with toasted bread.

Notes

 

  • Use fresh eggs for easier poaching.
  • Full-fat Greek yogurt provides the creamiest texture.
  • Smoked paprika can be used for extra flavor.
  • Best enjoyed immediately after preparation.