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Turkish Eggs
Prep Time
15 mins
Cook Time
10 mins
Chill time
1 hr
Total Time
1 hr 5 mins

Have you ever tried Turkish eggs before? They are also called Çilbir. I tried them for the first time at a local cafe called Upper Left Roasters here in Portland and fell in love with the idea of poached eggs nestled in a yogurt mixed with dill then drizzled with a spiced butter.

Course: Breakfast, Brunch
Cuisine: Turkish
Servings: 2 servings
Author: Lena Gladstone
Herbed Greek Yogurt
  • 2 cups Zoi plain Greek yogurt
  • 1.5 tbsp fresh dill, finely chopped
  • 1 clove garlic, grated
  • 1/3 tsp sea salt, or more to taste
Paprika and Turmeric Butter
  • 1/2 stick Simple Truth unsalted butter
  • 1/2 tsp Private Selection paprika
  • 1/2 tsp Private Selection turmeric
Jalapeño Chimichurri
  • 1 clove garlic, grated
  • 2 fillets anchovies in olive oil, finely chopped
  • 1 tbsp pickled jalapeño, finely chopped (or more if you want more heat)
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 cup fresh mint leaves, finely chopped
  • 1/3 cup extra virgin olive oil
  • sea salt, to taste
Toasted Bread
  • baguette, cut into 1/2 inch slices
  • olive oil, for drizzling
Poached Eggs
  • 4 large Simple Truth Organic eggs
  • sea salt, to taste
Herbed Greek Yogurt
  1. Mix Greek yogurt, chopped dill, grated garlic and salt. Let it sit in the fridge for 1 hour covered with plastic wrap.

Paprika and Turmeric Butter
  1. Combine unsalted butter, paprika and turmeric in a sauce pot. Heat over medium heat, once the butter has melted, let cook for another min while mixing with a wooden spoon. Turn off the heat and set aside. Reheat over low heat right before serving.

Jalapeño Chimichurri
  1. Finely chop anchovies, pickled jalapeño, mint and parsley. Use a microplane and grate in 1 clove of garlic. Now, add the the extra virgin olive oil. Gently mix the sauce to combine the ingredients together. Adjust the seasoning with some salt.

Toasted Baguette
  1. Preheat the top-broiler on high. Slice the baguette into as many slices as you will each eat and place it on a baking sheet, then lightly drizzle extra virgin olive oil on one side only. Toast under the broiler until it's golden browned. Careful, this will happen fast under the broiler. Remove from heat and set aside.

Poached Eggs
  1. Bring a deep pot of water and a tablespoon of white vinegar (about 6″ deep) to a very gentle simmer. Carefully crack the egg into a small dish and slowly slide it into the pot, then circle the water around the egg with the back of a spoon to remove excess egg whites. It takes about 4-6 minutes per egg to cook; if you like a runnier yolk, do 4 minutes, and if you want it more cooked, do 6 minutes. Gently move it to the side of the pot and repeat with another egg. Do not crowd the pot, I do 2 eggs at a time. Remove the poached egg with a slotted spoon and dab the bottom with a clean towel to remove excess water. Or you can add a paper towel on your plate and let it drain that way.

  2. To serve, divide the herbed Greek yogurt in two little pans or plates, and place two poached eggs on each making sure there is no liquid. Add a generous amount of paprika and turmeric butter and jalapeño chimichurri. Sprinkle with some sea salt on top and serve with crusty bread.