Creamy yogurt is topped with poached eggs and a spicy paprika oil for this satisfying breakfast inspired by a Turkish poached egg dish called çilbir.
Today I’m sharing with you a breakfast recipe that’s become a real go-to for me; it’s something I throw together often even for lunch or dinner.
Some of you may have heard of Çılbır (Turkish poached eggs) before, but if you haven’t you’re in for a real treat.
Nutritious and sustaining, this is one of those meals that fill you up without leaving you feeling stuffed. It’s something a little different, but easy enough to whip up in the mornings.
How to Make Turkish Poached Eggs:
The idea is fairly straightforward: poached eggs are served atop a creamy bed of yogurt and drizzled with spicy paprika oil.
Now I should say that I’ve taken a few liberties with the original concept and swapped out butter for olive oil in the finishing drizzle. I’ve also added spinach for some greens and left out the garlic in the yogurt that’s often called for since I find the idea of raw garlic in the morning a bit much, but feel free to add it back if you’d like.
Now for the spices, I used a combination of paprika, cayenne pepper and a smidge of sea salt to make the spicy oil and call for a pinch of sumac to top the eggs. The flavors of the two peppers bloom in the hot olive oil and create an intense, fiery counterpoint to the creaminess of the yogurt and eggs. The sumac is optional but I recommend it if you can find it as it brings a nice tartness and brightness to the dish.
And if you’re looking for something crunchy to dip into all that creamy goodness, these grain-free pita chips work nicely.
More Egg Recipes:
Creamy yogurt is topped with poached eggs and spicy paprika oil for this satisfying breakfast inspired by a Turkish poached egg dish called çilbir.
For the Paprika Oil:
- 2 Tablespoons/30ml extra virgin olive oil
- ¾ teaspoon sweet Hungarian paprika
- ¼ teaspoon cayenne pepper
- Pinch of sea salt
For the Eggs:
- 8oz/225 g plain full fat yogurt (use a thick yogurt or strain it overnight)
- 1 teaspoon/ 5ml fresh lemon juice
- Sea salt and freshly ground black pepper, to taste
- 2 oz/56g baby spinach
- 2 large eggs
- Pita chips, for serving (optional)
- Stir together the yogurt, lemon juice, salt, and pepper and divide between 2 plates. Set aside.
- Bring a medium saucepan of salted water to a boil. Blanch spinach for 1 minute until just tender. Remove with tongs or a slotted spoon and drain to remove excess water. Set aside.
- To poach the eggs, fill a saute pan ¾ full of water and bring to a gentle simmer. Crack the eggs, one at a time, into a small ramekin and slide them into the water. Gently simmer the eggs for 3 to 5 minutes (depending on how you like your yolks). Remove the eggs from the water with a wire strainer and drain excess water on a clean, kitchen towel.
- Heat olive oil, paprika, cayenne pepper and a pinch of salt in a small skillet over medium heat until fragrant (about 30 seconds). Strain through a fine mesh strainer and reserve. (extra can be stored in an airtight glass container at room temperature.)
- Place half of the spinach and a poached egg on each plate.
- Drizzle warm paprika oil over eggs. Top with a pinch of sumac and serve with pita chips if desired.
Amount Per Serving: Calories: 248Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 94mgSodium: 247mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 7g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.