Hands down one of my favorite go-to breakfasts at the moment if you are a garlic lover and crazy about a runny yolk, this is for you. Traditionally, it is served with chili oil, but if you can’t handle the heat or prefer to opt out it is dekicious without too sometimes I’ll substitute the chili oil with lemon I will put lemon on anything!
Served with lightly toasted sourdough is chef’s kiss! Any fresh herbs can change the vibe of this dish. I have made it where I didn’t have fresh dill on hand so I used chives. Anything goes!
Turkish Eggs – AKA Cilbir
Yield:
1
Prep Time:
5 minutes
Total Time:
5 minutes
Hands down one of my favorite go-to breakfasts at the moment if you are a garlic lover and crazy about a runny yolk, this is for you. T
Ingredients
- ~3/4 cup full fat greek yogurt + 1 small clove of grated garlic + S&P
- 2 poached eggs
- EVOO
- Chili Oil
- Fresh dill
- Toasted sourdough (I drizzle olive oil in a frying pan over medium heat and toast each side until golden)
Instructions
- Create bed of garlic yogurt at the bottom of your bowl/plate.
- Place eggs nestled in yogurt. Drizzle chili oil and olive oil on top. Garnish fresh dill on top and toasted sourdough on the side. Enjoy!
