Turkish Savory Yogurt with Poached Eggs

Turkish yogurt, also known as Çilbur, fills the bill. It is a mix of yogurt mixed with garlic, topped with chili oil and poached eggs.

Course Breakfast

Cuisine Mediterranean, Turkish

Prep Time 5

Cook Time 15

Servings

Calories 489kcal

Author Kylie Mazon-Chambers

Ingredients

For the savory yogurt:

2 cups plain whole milk Greek yogurt
3 cloves garlic, minced
1 tablespoon lemon zest
¼ teaspoon ground white pepper

For the chili oil:

¼ cup unsalted butter
¼ cup extra-virgin olive oil
2 teaspoons Aleppo chili powder

For the Za'atar-spiced pitas:

2 Pitas
2 tablespoons unsalted butter, melted
2 teaspoons Za'atar

For serving:

4 poached eggs
Flake salt, for garnish
2 tablespoons chopped mint leaves
2 tablespoons chopped parsley leaves

Instructions

For the savory yogurt:

In a medium mixing bowl stir together the Greek yogurt, garlic, lemon zest and white pepper until thoroughly combined. Cover and refrigerate until ready to use.

For the chili oil:

Heat a medium sauté pan over medium heat, add the butter, oil and Aleppo pepper. Heat until the butter is melted and the oil turns an orange-red color, about 5 minutes. Remove from heat and let cool completely.

For the Za'atar-spiced pitas:

Heat oven to 350ºF. Arrange pitas on a baking sheet. Brush each pita with butter and sprinkle with Za'atar.Bake until golden brown and crisp, about 8 minutes.

For serving:

Divide the Greek yogurt among plates. Top each with a poached egg and drizzle each with some of the chili oil. Garnish with flake salt followed by mint and parsley. Serve with the Za'atar spiced pita bread.

Notes

For the creamiest base, let the Greek yogurt sit at room temperature for 10–15 minutes before assembling so it’s silky and spreadable—this helps it blend beautifully with the warm chili oil.

Nutrition