Turkish eggs: Europe's deliciously refreshing breakfast trend
Eggs have firmly established themselves in the breakfast menus of many countries. They can be served in a variety of ways. Scrambled eggs can take on different flavours with various ingredients, and there are also dishes like shakshuka, eggs benedict, and croque madame. Omelettes, whether sweet or savoury, round out the selection. However, if you're looking for a lighter option, nothing compares to Turkish eggs.
Turkish eggs are still not widely known, although they are starting to appear more often in restaurants and cafes offering breakfast options. The classic dish consists of two poached eggs submerged in creamy yogurt with spices and fresh herbs. In Turkey, such eggs are often drizzled with liquid burnt butter with a touch of hot pepper. Recently, I made them with goat yogurt, and they turned out even better.
Nutritional value of a Turkish breakfast
This is the perfect breakfast for those who want to start their day feeling fresh and light. Creamy yogurt is a valuable source of calcium and protein, and the probiotic bacteria in it support the immune system, benefit gut health, and keep skin looking youthful. Meanwhile, soft-boiled eggs contain healthy unsaturated fats, many essential vitamins, and minerals. These nutritious ingredients are complemented by aromatic additions: finely chopped garlic, pepper, and a mix of fresh herbs.
Eggs with yogurt from the Balkan Peninsula
In Turkey, a breakfast featuring yogurt and poached eggs is known as Çılbır. It is said that Ottoman sultans were already enjoying it in the 15th century. Currently, the most popular version of eggs with yogurt is drizzled with melted butter mixed with Aleppo pepper, which is moderately spicy. In Bulgaria, eggs with yogurt are served as well, enhanced with sirene cheese, making it Panagyurski-style eggs.
How to make Turkish eggs?
I encourage you to try eggs with goat yogurt, which has the added benefit of being more digestible for those with lactose intolerance. You can also prepare classic Turkish eggs with thick Balkan-style yogurt using this recipe. Serve with fresh, crispy bread for breakfast.
Ingredients:
- 200 grams of thick yogurt – can be Greek, Balkan, or goat,
- 2 fresh eggs,
- 1 tablespoon of vinegar,
- 2 cloves of garlic,
- A pinch of salt and pepper,
- A dash of lime juice,
- 1 tablespoon of butter,
- 1 moderately hot pepper, such as chili,
- Fresh herbs – ideally a mix: dill, parsley, cilantro.
Preparation:
- To poach eggs, bring water to a boil in a medium-sized pot and add a tablespoon of vinegar. When it starts boiling, stir with a spoon in one direction to create a vortex. Drop the egg into the centre of the vortex. Cook for 3 minutes, then remove with a slotted spoon.
- In a bowl, mix yogurt with finely chopped garlic, salt, and pepper, then splash with lime juice.
- Place the poached eggs in this yogurt.
- Melt the butter in a pan and mix with finely chopped pepper. Pour it over the eggs with yogurt.
- Finally, sprinkle with chopped herbs.
