Turkish Eggs (Cilbir)

Serves: 2


  • 4 slices Turkish bread
  • 100g full fat Greek yoghurt
  • 3 tbsp olive oil
  • 4 QE Free range eggs
  • ¼ tsp garlic powder
  • ¼ tsp ground paprika
  • ¼ tsp dried chilli flakes


  1. Lightly spray/coat bread with olive oil and toast for 1-2 minutes on each side.
  2. Heat 2 tbsp olive oil in a pan over medium-high heat. Crack the eggs into the pan one at a time and cook for about 2 minutes. Use a spoon to baste the oil over the top of the egg to cook the top for 10 seconds. Set aside.
  3. Combine yoghurt and garlic powder in a small mixing bowl and set aside.
  4. Add remaining oil into a pan and heat over medium heat. Add chilli flakes and paprika and cook for 20-30 seconds.
  5. To serve, add a layer of yoghurt to a plate, then add two eggs and drizzle the chilli oil over the plate.


Garnish with crumbled feta and fresh chopped dill

  • Date October 19, 2021
  • Tags Breakfast, Eggs, Lunch, What's NEW