turkish poached eggs and yogurt

Turkish Savory Yogurt with Poached Eggs

I had always been skeptical of savory yogurt, as I typically think of yogurt as a dish that is topped with honey, fruit and granola. While I love a good sweet breakfast and sugar high to kick off the day, sometimes I need a savory breakfast to get me through to lunch. Turkish yogurt, also known as Çilbur, fills the bill. It is a mix of seasoned yogurt topped with chili butter and poached eggs.

The chili butter is made with Aleppo chili powder, a moderately hot yet fruity spice. As you can infer from the name, Aleppo pepper comes from the area in Syria close to the Turkish border. The tangy and bold mix of the yogurt with the slightly spicy chili butter and herb oil works well with the gooey yolks from the poached eggs. Parsley oil is not typical in Turkish yogurt; however, the addition of the oil to the yogurt brings out more of the rich flavors. Don’t forget to serve the dish with warmed pita bread for dipping.



For the savory yogurt:

1 cup plain whole milk Greek yogurt

1 clove garlic, minced

½ teaspoon chopped fresh dill

½ teaspoon chopped mint leaves


For the chili butter:

¼ cup unsalted butter

¼ tablespoons extra-virgin olive oil

1 teaspoon Aleppo chili powder*

½ teaspoon smoked paprika


For the parsley oil:

1 anchovy filet, chopped

1 clove garlic, minced

2 tablespoons finely chopped parsley

¼ cup extra-virgin olive oil

¼ teaspoon kosher salt


4 poached eggs

Warmed pita bread, for serving



For the savory yogurt:

In a medium mixing bowl stir together the Greek yogurt, garlic, dill and mint, until thoroughly combined. Cover and refrigerate until ready to use.


For the chili butter:

Heat a medium sauté pan over medium heat, add the butter and allow to melt. Continue to cook, stirring constantly, until the butter turns deep golden brown and small brown bits form at the bottom, about 10 minutes. Immediately pour the butter into a small bowl to stop the cooking process. Whisk in the oil, Aleppo pepper and paprika. Set aside until ready use. 


For the parsley oil:

Add the anchovy and minced garlic to a mortar and pestle and smash together until smooth. Add the parsley continue to pound the herbs until a paste forms. Add the oil and stir to combine.


For serving:

Divide the Greek yogurt among two plates. Drizzle each with chili butter followed by a spoonful parsley oil and top each with two poached eggs.


Serves 2.


Note: Aleppo pepper can be found at specialty spice stores, but if it is not available then substitute with a blend of cayenne pepper and sweet paprika.



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