High-Protein Turkish Eggs (Çilbir)
Nutrition per serving
Ingredients
- 300g plain Greek yogurt (2%)
- 2 garlic cloves, grated
- 4 large eggs
- 1 tbsp white vinegar
- 20g light butter
- 1 tsp chili flakes
- 1/2 tsp smoked paprika
- 2 tbsp fresh dill and mint, chopped
- 2 slices whole-grain bread, toasted
- Salt, to taste
Instructions
1. Whisk the Greek yogurt with the grated garlic and a pinch of salt until silky, then spread over two wide bowls.
2. Bring a deep pan of water to a gentle simmer and stir in the vinegar.
3. Crack each egg into a small cup, swirl the water, and slide the eggs in one by one.
4. Poach for 3 minutes for runny yolks, then lift out with a slotted spoon and drain briefly.
5. Melt the butter in a small pan, stir in the chili flakes and smoked paprika, and sizzle for 30 seconds until fragrant.
6. Set two poached eggs on the yogurt in each bowl, drizzle with the hot chili butter, scatter dill and mint, and serve with warm toast.
This is the breakfast that converted me to savory mornings. Turkish eggs — cilbir — layer silky garlicky Greek yogurt under perfectly poached eggs, then finish everything with sizzling chili butter. The yogurt brings the protein backbone, the eggs bring the richness, and that smoky chili butter ties it all together. It eats like something from a fancy brunch spot, but it takes twenty minutes and one pan. Scoop it all up with warm whole-grain toast. Twenty-eight grams of protein to start the day strong.
