Turkish Eggs (Cilbir) High-Protein Breakfast 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!
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 still need a reason to start your day with breakfast, check out my post on its excellent benefits!
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.
Ingredients for a Flavorful Turkish Eggs Breakfast
- 2 fresh eggs
- 2/3 cup Greek yogurt
- 1 tbsp lemon juice (for the yogurt)
- 1 tbsp vinegar (for poaching the eggs)
- 1 tsp extra virgin olive oil
- 1 tsp 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!
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!
Wrapping Up
Turkish Eggs is a simple, high-protein breakfast that’s creamy, flavorful, and easy to make. It’s a delicious way to start your day with Greek yogurt, poached eggs, and a spiced olive oil drizzle!
More Healthy Toasts & Wellness Tips to Try!
Want more anti-inflammatory recipes? Try my 3-ingredient salad dressing—you’ll love this recipe! Check out other healthy recipes on Nena’s Wellness Corner! Also, try my popular gluten-free almond flour brownies; I am sure you’ll love them!
Do you know what clean eating and an anti-inflammatory diet have in common? Clean eating and the anti-inflammatory diet perfectly match, emphasizing whole foods and natural and minimally processed foods that support overall health and reduce inflammation. Discover more about the anti-inflammatory diet here!
Ready to kickstart your clean eating journey? Download my free meal plans, sign up for my newsletter, or explore my collection of healthy recipes. Also, please find the information about a balanced diet and ways to incorporate it into your daily routine to achieve a healthy lifestyle!
What’s your favorite high-protein breakfast? Drop it in the comments below!
Turkish Eggs (Cilbir) Recipe
Video
Ingredients
- 2 eggs
- 2/3 cup Greek yogurt
- 1 tbsp lemon juice for the yogurt
- 1 tbsp vinegar for poaching the eggs
- 1 tsp olive oil extra virgin
- 1 tsp sun-dried tomato paste or red pepper flakes
- Salt to taste
- 1/4 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.
