March 30, 2026

Turkish Eggs (Çılbır)

Serves:

Cooking Time:

< 30 min

Ingredients:

Yoghurt dressing:
375 ml LANCEWOOD Greek Delight® Double Cream Plain Yoghurt
1 garlic clove, peeled & minced
3 ml salt
freshly ground black pepper
30 ml fresh dill, chopped
5 ml lemon zest, finely grated

Poached Eggs:
4 extra large eggs
15 ml vinegar

Spiced butter sauce:
45 ml butter
15 ml olive oil
5 ml chilli flakes or Aleppo pepper
2.5 ml paprika
pinch of ground cumin

To serve:
ciabatta or sourdough bread
fresh dill to garnish

Method

Yoghurt dressing: In a bowl, combine the yoghurt, garlic, salt, pepper, dill and lemon zest.

Set asidePoached eggs:

Bring water to the boil in a medium saucepan. Add the vinegar. As soon as the water starts to boil, lower the heat and keep at a slow rolling boil.
Break the egg into a small sieve and drain off the thin egg white. You will now be left with the egg yolk and thick egg white. Transfer the egg to a small bowl or ramekin.
Use a wooden spoon to swirl the water around and create a vortex, then gently drop the egg into the vortex and set a timer for 3 minutes. This will give a cooked white and runny yolk.
Remove the egg with a slotted spoon and drain. Repeat with the remaining eggs.

Spiced butter sauce: Heat a pan over medium-high heat and add the butter. Allow to sizzle. Stir in the olive oil and spices and heat for 30 seconds. Remove from the heat.

To serve: Spread a thick layer of the yoghurt dressing onto each plate. Top with 2 poached eggs and drizzle over the spiced butter. Garnish with chopped dill and serve with toast.