Discover Turkey's hidden breakfast gem: The perfect poached egg dish
Eggs have become a staple on breakfast menus across many European countries. They can be served in numerous ways. Scrambled eggs change flavor based on the ingredients added, and there are also dishes like shakshuka, eggs benedict, and croque madame. Omelets, whether sweet or savory, add to the variety. However, if you're looking for a lighter option, Turkish eggs are unbeatable.
The classic dish consists of two poached eggs nestled in creamy yogurt with spices and fresh herbs. In Turkey, these eggs are often drizzled with liquid burnt butter infused with a bit of hot pepper. Recently, I tried them with goat yogurt, and they turned out even better.
This is the perfect breakfast for those who want to feel fresh and light from the start. Creamy yogurt is a valuable source of calcium and protein, and the probiotic bacteria in it support the immune system, promote gut health, and keep skin looking youthful. Meanwhile, poached eggs contain healthy unsaturated fats and many essential vitamins and minerals. These nutritious ingredients are complemented by aromatic additions: finely chopped garlic, pepper, and a mix of fresh herbs.
Eggs with yogurt from the Balkan Peninsula
In Turkey, a breakfast consisting of yogurt and poached eggs is known as Çılbır. It is said that Ottoman sultans were already enjoying it in the 15th century. Today, the most popular version features eggs with yogurt drizzled with melted butter mixed with Aleppo pepper, which is moderately spicy. In Bulgaria, a similar dish is served with the addition of sirene cheese, creating Panagyurski-style eggs.
How to make Turkish eggs?
I encourage you to try eggs with goat yogurt, which has the added benefit of being more digestible for people with lactose intolerance. You can also prepare classic Turkish eggs with thick Balkan-style yogurt using this recipe. Serve with fresh, crispy bread for breakfast.
Ingredients:
- 7 ounces of thick yogurt – Greek, Balkan, or goat
- 2 fresh eggs
- 1 tablespoon of vinegar
- 2 cloves of garlic
- A pinch of salt and pepper
- A dash of lime juice
- 1 tablespoon of butter
- 1 moderately hot pepper, such as chili
- Fresh herbs – ideally a mix: dill, parsley, cilantro
Preparation:
- To poach the eggs, bring water to a boil in a medium-sized pot and add a tablespoon of vinegar. Once boiling, stir with a spoon in one direction to create a vortex. Drop the egg into the center of the vortex. Cook for 3 minutes, then remove with a slotted spoon.
- Mix yogurt with finely chopped garlic, salt, and pepper in a bowl, then add a lime juice splash.
- Place the poached eggs in this yogurt.
- Melt the butter in a pan and mix with finely chopped pepper. Pour it over the eggs and yogurt.
- Finally, sprinkle with chopped herbs.
