Turkish Eggs with Dilled Yogurt is a riff on cilbir, a traditional Turkish breakfast dish made with yogurt, eggs and chile butter. We’ve added roasted cherry tomatoes, fresh dill and mint, drizzled it with spicy chile oil and served with toasted sourdough bread.
Turkish Eggs with Dilled Yogurt
Cilbir or Turkish eggs is a simple dish made with poached eggs and garlic yogurt. It can be served warm with the yogurt slightly heated, however bringing the yogurt to room temperature as it fuses with the garlic works perfectly fine with no additional heating required. Served with a crusty bread, simit, pita or pide, it’s a total flavour bomb in your mouth.
We’ve enjoyed this dish with sauteed mushrooms and fried potatoes. Although for this recipe I roasted some cherry tomatoes bringing out their sweetness adding a new flavour profile to the mix.
Slathering the garlic yogurt on the toasted sourdough, some of the egg and those sweetened tomatoes makes for a highly addicting affair.
I’ve had something similar before locally so when there was a call out for bloggers last year to submit recipe ideas to the Egg Farmers of Canada, this is one of the recipes I submitted. I seldom enter these things anymore because I never get chosen and I don’t like giving out recipes ideas for someone else to store for use later on down the road.
How do you poach an egg?
There are several methods available on the Internet teaching how to poach the perfect egg. We have an egg poaching pan, one inherited from my mother over 20 years ago. It works fabulous and is our go to. If you don’t have a favourite well-used egg poaching pan like we do, check out these easy to follow instructions for: How to poach an egg.
Bringing it all together
There are a few steps to this recipe. Mix your yogurt and set aside. Roast your tomatoes. Poach your eggs and toast your crusty bread. Then assemble the dish topping with fresh herbs and chile oil. Here’s a tips and tricks to help you on your way.
- Replace Greek Yogurt with Labne or whipped feta
- Sprinkle on Aleppo pepper and Za’atar just before serving.
- Sprinkle on feta if you have any.
- Add a slice of grilled or fried halloumi.
- Instead of tomatoes serve with fried potatoes, sauteed mushrooms, sliced avocado or roasted squash.
- It’s important the yogurt come to room temperature.
Other egg or brunch recipes to try:
- Roasted Garlic and Sausage Casserole
- Dulce de Leche Bread Pudding
- Chorizo Leek Fritatta
- Ham and Cheese Breakfast Strudels
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 1 tbsp fresh dill chopped, heaping tbsp
- black pepper
- 1 tsp lemon juice
- drizzle extra virgin olive oil
- 1 cup cherry tomatoes
- olive oil
The Supporting Cast
- 4 eggs
- 2 slices sourdough bread
- fresh dill, chopped
- fresh mint, chopped
- chile oil
- In a small bowl mix together Greek yogurt through lemon juice. Cover with plastic wrap and let sit on the counter for up to an hour.
- Preheat oven to 400 F
- In a bowl mix together cherry tomatoes with a drizzle of olive oil, pinch of pepper and salt. Pour onto parchment lined baking sheet ensuring they are one layer.
- Roast for 12-15 minutes or until the tomatoes have burst and are soft. Remove pan from oven and set aside.
- Poach your eggs. With a slotted spoon remove to a plate with a paper towel once they are done cooking.
- While eggs are poaching, toast your sourdough bread and butter if you wish.
- Spread yogurt mixture on bottoms of two plates. Add a scoop of the tomatoes, two eggs on each plate, sliced sourdough bread, a sprinkle of black pepper, fresh mint, fresh dill and a drizzle of chile oil. Serve.