Turkish culinary delight: Embrace sultan-style eggs

Sultan-style eggs, also known as Turkish eggs (Çılbır), are a standout delicacy from Ottoman culinary tradition. Though the dish dates back centuries, it has recently seen a surge in global popularity, largely due to its unexpected blend of ingredients. What may seem like an unlikely pairing at first—yogurt, poached eggs, and spiced butter—comes together in a remarkably harmonious and satisfying combination.

This elegant dish features perfectly poached eggs with soft whites and runny yolks, nestled atop a creamy blend of Greek yogurt infused with garlic and a hint of lemon. It’s finished with a drizzle of melted butter and olive oil, seasoned with paprika or chili, and garnished with fresh herbs. The result is a vibrant interplay of textures and flavors—light yet satisfying, cooling yet warmly spiced. It's an ideal weekend breakfast that brings a taste of the exotic to your kitchen without ever leaving home.

Sultan-style eggs captivate not just with their rich flavor, but also with how effortlessly they come together. The harmony of gently poached eggs, creamy garlic-lemon yogurt, and spiced butter results in a dish that feels both luxurious and accessible, easily rivaling what you'd find in a top-tier restaurant.

Ingredients:

• 5 medium eggs
• A cup of Greek yogurt (about 9 ounces)
• 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 to a small bowl. Add the garlic, pressed through a garlic press, a few drops of lemon juice, salt, and pepper to taste.
2. Mix everything thoroughly and set it aside to allow the flavors to meld.
3. Boil water in a pot with the addition of 2 tablespoons of vinegar. When it starts boiling, reduce the heat so the water gently bubbles.
4. Crack an egg into a small bowl and gently pour it into the water, creating a vortex with a spoon first.
5. Cook it for about 3 minutes—until the white is set and the yolk remains runny. Repeat with 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 mix it—the aroma should be intense but not burnt.
7. On a plate, spread the yogurt, place the eggs on top, and pour the hot, seasoned butter over them. Finally, sprinkle with chopped chives or cilantro. Serve immediately.

1. Bread or sourdough bread: Bread or sourdough bread soaks up the aromatic butter and yogurt wonderfully. You can also use toast or grilled bread from a pan.
2. Turkish lavash or pita: Thin flatbreads are perfect for scooping up the thick yogurt sauce and runny yolk. They taste best when warmed.
3. Fresh vegetables: Sliced cucumber, tomatoes, bell peppers, or arugula add freshness and lightness, perfect for a summer dish.
4. Herbs and spices: Cilantro, parsley, dill, or chives blend perfectly with the whole dish. You can also add a pinch of sumac or smoked paprika.
5. Pickles or olives: A subtle sour accent breaks the creaminess of the yogurt. Marinated onions or green olives work well as accompaniments.