On Saturday morning my partner asked me if I wanted to go to brunch. I weighed the pros and cons. Leaving my house (con). Being around loud boozy people (con). Spending money for something I could make myself (con). Hanging out with my lovely partner in a new environment (pro). The cons outweighed the single pro so I decided to make Çılbır (turkish eggs) and charge him $25. Obviously avocado, drinks, and tip not included.
Turkish eggs are delightful and jam packed with protein. Poached eggs in a garlicky yogurt sauce with a spicy ghee sauce? Gym bros, this is what you should be eating! This turkish eggs recipe is quite luxurious in the sense that you get to dip into runny eggs with toast and smear delicious yogurt sauce together. The bright acidity of the yogurt and the deep richness of the eggs and ghee sauce creates a delightful balance that will leave you licking your fingers and soppin’ your bread.
Turkish eggs ingredients
- 1/2 cup full fat yogurt
- 1 clove garlic (grated)
- 1 teaspoon kosher salt
- 2 tablespoons of ghee
- 1 teaspoon of olive oil
- 1 teaspoon Aleppo pepper (or chili flakes but Aleppo pepper is the piece de resistance here)
- 4 poached eggs
- 2 teaspoons fresh lemon juice
- Fresh oregano (or whatever herbs)
- 3-4 slices of toasted bread
In a large bowl, mix together the yogurt, garlic, and salt. Set aside.
In a small sauce pan over low heat, melt the butter. Once melted and slightly brown and caramelized, turn off the heat and add your Aleppo pepper. Set aside.
Poach your eggs. If you don’t know how to, I have a guide here on how to poach eggs in the microwave.
Once your eggs are poached, slowly nestle them onto your yogurt mixture. Top with swirls or the Aleppo pepper ghee sauce and garnish with some fresh herbs, I used oregano. Use the bread to dip into the yogurt and runny eggs.