Turkish Eggs Recipe

Turkish Eggs (Çılbır) are a simple and delicious breakfast dish, consisting of poached eggs nestled on a bed of thick, garlicky yoghurt, and finished with a drizzle of chilli-infused butter. In this simplified version, I've opted for soft-boiled eggs and have used the Very Lazy Smoky Chili Boost for those who appreciate smoky flavours, adding an extra kick. Additionally, I have mixed dill into the yoghurt and used it for garnish.

Ingredients
Serves 2

• 3 fresh eggs

• flatbread

• 300 g Greek yoghurt

• ¼ garlic clove

• chilli oil (I used Very Lazy Smokey Chilli Boost)

• fresh dill

• salt

• ice cubes

Method

1. In a small saucepan, bring water to a boil. Add 3 eggs and boil for 6 minutes.

2. Add cold water and some ice cubes to a bowl. Transfer the eggs to the bowl when they are cooked. Peel the eggs when they have cooled down. Set them aside.

3. Mix 300 g Greek yoghurt with 2 tbsp finely chopped fresh dill, ¼ grated garlic and a pinch of salt.

4. Spread the yoghurt mix between two plates.

5. Cut the eggs in halves, place them on the yoghurt, sprinkle them with some salt and drizzle with chilli oil to taste.

6. Garnish all with more dill and enjoy!

Let me know if you have made this recipe and leave your comments below. You can find the reel to this and many more recipes on my Instagram page.