Turkish Eggs Cilbir

Cook Time 20 minutes

Servings 2


4 eggs

A splash of vinegar

250g butter

1 tbsp Turkish chili flakes 

1 tbsp sumac

500g plain yoghurt, strained (labneh) 

1 clove garlic

Pinch of salt

Water, as required

1 Turkish pide bread, to serve

Parsley to garnish

Rose petals to garnish


To poach the eggs, boil the water in a pot with salt and vinegar. Crack the eggs gently into separate areas of the pot. Remove the eggs once the white is set and the yolk is still soft and runny. Drain on paper towels.

Melt the butter into another pot over a medium heat until it bubbles and goes golden in colour. Add in sumac and Turkish chili flakes. 

For the yoghurt, mix through microplaned garlic and salt. Stir a little water through for your desired consistency.

Place 2 large tablespoons of yoghurt mixture to the bottom of the serving bowls, add the poached eggs on top and drizzle the spiced burnt butter generously over it. Garnish with parsley and rose petals. Serve with fresh Turkish bread and enjoy!


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