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 15 minutes!
Recipe Summary
- ✅ Recipe Name: Turkish Eggs (Cilbir) Recipe
- 🕒 Prep Time: 10 minutes prep time, 5 minutes cook time
- 🧑🧒🧒 Serves: 1 person
- 🍽️ Calories: 263 kcal
- 🥣 Ingredients: Eggs, Greek yogurt, vinegar, lemon juice, olive oil, sun-dried tomato paste, salt, microgreens, bread.
- 👏 Why You'll Love It: Packed with protein, rich in healthy fats, gut-friendly.
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If you're working on losing weight and getting in shape, high-protein meals are a great choice, especially for breakfast! Starting your day with a protein-rich meal helps fuel your body, keep you full longer, and support your weight loss goals.
If you need a little extra motivation to start your day with breakfast, take a look at my post What Are 7 Benefits of Eating Breakfast. Try my Healthy Breakfast Oatmeal, a perfect way to start your journey toward nourishing morning meals.
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Why You'll Love This Recipe
Turkish Eggs are the perfect choice if you're looking for a nutritious, high-protein breakfast that keeps you full and energized! Here's why:
- Packed with protein: Each serving provides about 25 g of protein from eggs and Greek yogurt, helping to support muscle growth and keep you satisfied longer.
- Rich in healthy fats: Olive oil and egg yolks offer healthy fats that support brain function and overall well-being.
- Gut-friendly: Greek yogurt contains probiotics that promote good digestion and gut health.
- Low in carbs, high in flavor: This meal is naturally low in carbs but full of delicious, Mediterranean-inspired flavors.
- Quick and easy to make: It's ready in just 15 minutes, making it an excellent option for busy mornings.
- Enjoy this protein-packed dish with toasted whole-grain bread or fresh veggies for a complete and balanced breakfast. Check out my Sourdough Bread for Beginners Recipe!
Ingredients for a Flavorful Turkish Eggs Breakfast
- Fresh eggs
- Plain Greek yogurt
- Lemon juice (for the yogurt)
- Vinegar (for poaching the eggs)
- Extra virgin olive oil
- Sun-dried tomato paste or red pepper flakes
- Salt to taste
- Microgreens (for garnish)
- Toasted bread (for serving)
How to Make the Perfect Turkish Eggs at Home
- Prepare the yogurt base:
- Mix Greek yogurt with minced garlic, lemon juice, and a pinch of salt in a bowl.
- Spread it onto a plate or shallow bowl and set aside. It is best to refrigerate it while you prepare the rest.
- 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 add some fresh dill or fresh parsley.
- Serve:
- Enjoy with warm, crusty bread for dipping!
Top 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!
Turkish Eggs FAQs
Can I use regular yogurt instead of Greek yogurt in this Turkish eggs recipe?
Yes, but Greek yogurt adds more protein and a thicker texture. If using regular yogurt, strain it slightly for better consistency.
Is çılbır (Turkish eggs) good as a high-protein breakfast?
Absolutely. With protein from eggs and Greek yogurt, çılbır is an ideal breakfast for energy and satiety.
Can I meal prep Turkish eggs?
You can prep the yogurt garlic sauce ahead of time, but poach the eggs fresh for best results.
Other Protein-Packed Breakfast Recipes to Try
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📖 Recipe
Turkish Eggs (Cilbir) Recipe - High Protein Breakfast Recipe
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!
Servings: 1 person
Calories: 263kcal
Pin Recipe
Video
Ingredients
- 2 eggs
- ⅔ cup Greek yogurt
- 1 tablespoon lemon juice for the yogurt
- 1 tablespoon vinegar for poaching the eggs
- 1 teaspoon olive oil extra virgin
- 1 teaspoon sun-dried tomato paste or red pepper flakes
- Salt to taste
- ¼ cup Microgreens for garnish
- bread toasted, for serving
Instructions
Prepare the Yogurt Base:
- Mix Greek yogurt with minced garlic, lemon juice (if using), and a pinch of salt in a bowl.
- Spread it onto a plate or shallow bowl and set aside. It is best to refrigerate it while you prepare the rest.
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!
Notes
- These are the nutrition facts for 1 serving.
- The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
Nutrition
Calories: 263kcal | Carbohydrates: 7g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 334mg | Sodium: 268mg | Potassium: 332mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 659IU | Vitamin C: 6mg | Calcium: 202mg | Iron: 2mg
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