Go Back
Image of turkish eggs and toast on an orange patterned plate next to a kitchen towel

Turkish Eggs (Cilbir)

Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:10 minutes
Course: Breakfast, brunch
Cuisine: Turkish
Keyword: eggs, Savoury breakfast
Servings: 1 person

Equipment

  • 1 frying
  • 1 saucepan
  • 1 sharp knife
  • 1 chopping board

Ingredients

  • 2 eggs
  • 3 heaped tbsp greek yoghurt you can use dairy free or dairy
  • 1 clove garlic large
  • 1 tsp sweet paprika
  • ¼ tsp cayenne pepper
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 2 slices your favourite bread I used seeded sourdough

Instructions

  • Bring your water to a low simmer and swirl your water with a spoon. 
  • Crack the egg into the vortex and leave to cook for 3 minutes. Keep an eye on your pan to make sure that it doesn’t boil too much as this will break up the egg. Once you have cooked one egg remove it with a slotted spoon and place it on a plate lined with a cloth. Repeat with the second egg.
    2 eggs
  • Whilst the eggs are cooking slice and toast your bread.
    2 slices your favourite bread, 2 eggs
  • Heat your butter and oil in a frying pan, then add your spices and stir.
    1 tsp sweet paprika, ¼ tsp cayenne pepper, 1 tbsp butter, 1 tbsp extra virgin olive oil
  • Finely chop your garlic and place on a plate.
    1 clove garlic
  • Spoon your yoghurt on top of the garlic and mix in.
    3 heaped tbsp greek yoghurt, 1 clove garlic
  • Place your eggs on the yoghurt and then pour the spice mixture on top.
    2 eggs, 3 heaped tbsp greek yoghurt, 1 tsp sweet paprika, ¼ tsp cayenne pepper
  • Then dig in with your crispy sourdough! 

Notes

You can swap out the butter for extra oil or vice versa.
If you have Aleppo chilli then you can use this instead of the paprika and cayenne just use one tsp or slightly less if you do not like it spicy!