Turkish Eggs (Cilbir) High-Protein Breakfast Recipe (Edit recipe)

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Try this easy and delicious Turkish Eggs recipe! Creamy Greek yogurt, perfectly poached eggs, and a flavorful spiced olive oil drizzle combine for a healthy and satisfying breakfast. Ready in minutes!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

5 minutes

INGREDIENTS

9

Serves: 1

Ingredients

2 Eggs
0.666 cup Plain Greek Yogurt
1 Tbsp Lemon Juice, for the yogurt
1 Tbsp White Vinegar, Distilled, for poaching the eggs
1 tsp Olive Oil, extra virgin
1 tsp Sundried Tomato Pesto (click for recipe), or red pepper flakes
0.25 tsp Sea Salt, or to taste
0.25 cup Microgreens, for garnish
1 pieces Bread, toasted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Poach the Eggs:
Here’s a simple trick for the perfect poached egg—run it through a fine mesh strainer first. This removes the loose, watery egg whites that make your poached eggs look messy. Once strained, gently transfer the egg into a small bowl.
Fill a medium saucepan with 3–4 inches of water (7–10 cm). This is enough depth to allow the eggs to submerge and cook evenly without touching the bottom. Bring the water to a gentle simmer. Ensure the water is at a gentle simmer, not a rolling boil, to keep the eggs intact. Adding 1 tablespoon of vinegar helps the egg whites stay together!
Slide the egg into the water and let it poach for 3 to 4 minutes until the whites are set, but the yolk stays runny. Repeat with the second egg.
Use a slotted spoon to drain the eggs on a paper towel.
Make the Spiced Olive Oil Sauce:
Heat olive oil in a small pan over low heat.
Stir in one teaspoon of sun-dried tomato paste or red pepper flakes, depending on your spice preference. Cook for just 30 seconds until fragrant.
Remove from heat.
Assemble the Dish:
Spread the garlicky yogurt on a plate, place your perfectly poached eggs on top, and drizzle over that gorgeous, spiced olive oil.
For the final touch, I love adding some fresh micro greens, but you could also ass some fresh dill or parsley.
Serve:
Enjoy with warm, crusty bread for dipping!
Quick tip: For perfectly poached eggs, strain them through a fine-mesh sieve first to remove loose egg whites. This helps create a neater, more compact shape when poaching!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	218
Fat:	10 g
Carbohydrates:	17 g
Protein:	14 g
Cholesterol:	22 g
Sodium:	913 mg
Fiber:	2 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.