Turkish culinary delight: Embrace sultan-style eggs
While classic scrambled eggs remain a breakfast favorite, trying something new can elevate your morning routine. Sultan-style eggs—a fragrant, creamy Turkish dish made with yogurt, garlic, and delicately poached egg whites—are winning over more and more fans. Rich in flavor and perfect for relaxed mornings or family brunches, this Middle Eastern twist brings a touch of elegance to the table.
Sultan-style eggs – a breakfast like no other
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.
Recipe for Sultan-style eggs
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:
- 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.
- Mix everything thoroughly and set it aside to allow the flavors to meld.
- 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.
- Crack an egg into a small bowl and gently pour it into the water, creating a vortex with a spoon first.
- Cook it for about 3 minutes—until the white is set and the yolk remains runny. Repeat with the remaining eggs.
- 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.
- 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.
What to serve with Sultan-style eggs? Bread or sourdough bread
- 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.
- Turkish lavash or pita: Thin flatbreads are perfect for scooping up the thick yogurt sauce and runny yolk. They taste best when warmed.
- Fresh vegetables: Sliced cucumber, tomatoes, bell peppers, or arugula add freshness and lightness, perfect for a summer dish.
- 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.
- Pickles or olives: A subtle sour accent breaks the creaminess of the yogurt. Marinated onions or green olives work well as accompaniments.