Discover sultan's eggs: A new breakfast sensation from Turkey

Sultan's eggs, also known as Turkish eggs (Çılbır), are a true culinary gem of Ottoman cuisine. Although this dish has a centuries-old history, it has recently gained immense popularity beyond Turkey’s borders. This is thanks to the surprising combination of ingredients that may seem mismatched at first glance, yet together, they create an almost perfect composition.

On the plate, you'll find poached eggs with gently set whites and runny yolks, placed on a creamy sauce of Greek yogurt with garlic and lemon. The dish is topped with butter and olive oil, seasoned with paprika or chili, and sprinkled with fresh herbs. The result? A dish full of contrasts: light and hearty at the same time, refreshing yet warming. It's the ideal choice for a weekend breakfast that combines simplicity with a touch of exoticism – all without leaving the house.

Sultan's eggs are a breakfast delight not only in flavor but also in the simplicity of preparation. The combination of a delicate poached egg, creamy yogurt with garlic and lemon, and aromatic butter with spices creates a dish that could easily compete with the best restaurant offerings.

Ingredients:

• 5 medium eggs
• 1 cup of Greek yogurt (about 9 oz)
• 3 cloves of garlic
• Lemon juice
• Butter
• Olive oil
• Salt and pepper
• A pinch of chili
• 2 tablespoons of vinegar
• Chopped chives or cilantro

Preparation:

1. Transfer the Greek yogurt into a bowl, add pressed garlic, a few drops of lemon juice, and salt and pepper to taste.
2. Mix thoroughly and set aside to let the flavors meld.
3. In a pot, bring water to a boil with the addition of 2 tablespoons of vinegar. When it starts boiling, reduce the heat so the water gently simmers.
4. Crack an egg into a small bowl and gently pour it into the water, creating a swirl with a spoon beforehand.
5. Cook for about 3 minutes – until the white sets and the yolk remains runny. Repeat the same for the remaining eggs.
6. In a pan, melt the butter with a bit of olive oil. When it starts foaming, add a pinch of chili and stir – the aroma should be intense but not burned.
7. Spread the yogurt on a plate, place the eggs on top, and drizzle with hot butter with spices. Sprinkle with chopped chives or cilantro before serving immediately.

1. Sourdough bread: Sourdough bread or any kind of bread is excellent for soaking up the aromatic butter and yogurt. You can also use toast or fried bread.
2. Turkish lavash or pita: Thin flatbreads are perfect for scooping up the thick yogurt sauce and runny yolk. Warm them up for the best taste.
3. Fresh vegetables: Sliced cucumber, tomatoes, peppers, or arugula add freshness and lightness – perfect for summer.
4. Herbs and spices: Cilantro, parsley, dill, or chives complement the dish well. You can also add a pinch of sumac or smoked paprika.
5. Pickles or olives: A small tangy accent breaks through the creaminess of the yogurt. Pickled onions or green olives work well.