Turkish Savory Yogurt with Poached Eggs recipe from cooking with cocktail rings

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 poached eggs.

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. 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.



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



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. 

Immediately pour the butter into a small bowl to stop the cooking process. Whisk in the oil, Aleppo pepper. Set aside until ready use. 


For the Za'atar-spiced pitas:

Heat oven to 350º. 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.


Serves 4. 



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