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. Then again Tzatziki is basically savory yogurt so perhaps my skepticism is unwarranted. 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 yogurt mixed with garlic, topped with chili oil and butter and poached eggs.

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. 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.

Turkish Savory Yogurt with Poached Eggs

Key Ingredients in This Recipe

Aleppo pepper

The chili oil 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. Since this pepper can be difficult to find, I recommend substituting a mixture of cayenne pepper and sweet paprika.

Greek yogurt

How does Greek yogurt differ from regular yogurt? It’s strained to remove any excess whey – resulting in a richer, creamier consistency yogurt. Full-fat (5% fat) Greek yogurt is combined with garlic, lemon zest and white pepper (substitute with black pepper if needed).

Za’atar

The pita is seasoned with za’atar, a Middle Eastern blend of spices that typically contains a mixture of thyme, sesame seeds, sumac, marjoram and oregano.

How to Make Turkish Savory Yogurt with Poached Eggs

For the savory yogurt:

1. Mix the yogurt. In a medium mixing bowl stir together the Greek yogurt, garlic, lemon zest and white pepper until thoroughly combined. Cover and refrigerate until ready to use.
2. Melt the butter. Heat a medium sauté pan over medium heat, add the butter, oil and Aleppo pepper. Heat until the butter is melted and the oil turns an orange-red color, about 5 minutes. Remove from heat and let cool completely.
3. Make the Za’atar-spiced pitas. Heat oven to 350ºF. Arrange pitas on a baking sheet. Brush each pita with butter and sprinkle with Za’atar.Bake until golden brown and crisp, about 8 minutes.
4. Assemble and serve. Divide the Greek yogurt among plates. Top each with a poached egg and drizzle each with some of the chili oil. Garnish with flake salt followed by mint and parsley. Serve with the Za’atar spiced pita bread.

How to Poach Eggs

1. Create a clockwise swirling motion with a ladle to create a whirlpool then carefully crack each egg individually into the pot, being careful to space them out.
2. Cook until the whites are just set and the yolk is runny, about 3 minutes.
3. Use a slotted spoon to remove the eggs and set them aside on a plate.

Tips and Tricks for Making Poached Eggs

• Make sure you set your timer! This is one where you don’t want to estimate the time. Poaching the eggs for 3 minutes will leave you with a runny yolk. 
• Create a swirling vortex in the pan. This will fold the egg whites in on themselves and keep them in a small area rather than spreading them out. This method works best when you’re cooking one egg at a time.
• Add vinegar to your water. Vinegar will help keep the whites together, 
• To poach the eggs you want to make sure the water is simmering, not boiling. The turbulence will cause the egg whites to spread.
• Crack your eggs into ramekins first. This makes it easier to pour the egg in the water in a swift motion (without breaking any yolks). 

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• French Potato Salad with Green Beans
• Bacon and Frisée Salad with Poached Eggs
• Crispy Brussels Sprouts with Bacon Dashi Broth and Poached Eggs

Turkish Savory Yogurt with Poached Eggs

Print Pin

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Serves 4

Ingredients:

For the savory yogurt:

• 2 cups plain whole milk Greek yogurt
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• ¼ teaspoon ground white pepper

For the chili oil:

• ¼ cup unsalted butter
• ¼ cup extra-virgin olive oil
• 2 teaspoons Aleppo chili powder

For the Za’atar-spiced pitas:

• 2 Pitas
• 2 tablespoons unsalted butter, melted
• 2 teaspoons Za’atar

For serving:

• 4 poached eggs
• Flake salt, for garnish
• 2 tablespoons chopped mint leaves
• 2 tablespoons chopped parsley leaves

Instructions:

For the savory yogurt:

• In a medium mixing bowl stir together the Greek yogurt, garlic, lemon zest and white pepper until thoroughly combined. Cover and refrigerate until ready to use.

For the chili oil:

• Heat a medium sauté pan over medium heat, add the butter, oil and Aleppo pepper. Heat until the butter is melted and the oil turns an orange-red color, about 5 minutes. Remove from heat and let cool completely.

For the Za’atar-spiced pitas:

• Heat oven to 350ºF. Arrange pitas on a baking sheet. Brush each pita with butter and sprinkle with Za’atar.Bake until golden brown and crisp, about 8 minutes.

For serving:

• Divide the Greek yogurt among plates. Top each with a poached egg and drizzle each with some of the chili oil. Garnish with flake salt followed by mint and parsley. Serve with the Za’atar spiced pita bread.

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