Turkish eggs: The light breakfast trend charming Europe
Eggs have firmly established themselves on the breakfast menus of many European countries. They can be served in numerous ways. Scrambled eggs change in flavour with the addition of various ingredients, and there are also shakshuka, eggs benedict, and croque madame—omelettes, whether sweet or savoury, round off the selection. However, for a lighter option, nothing surpasses Turkish eggs.
The classic dish consists of 2 poached eggs served on creamy yoghurt with spices and fresh herbs. In Turkey, such eggs are often drizzled with melted butter infused with a touch of hot pepper. Recently, I made them with goat's yoghurt. They turned out even better.
Nutritional value of a Turkish breakfast
This is the perfect breakfast for those who want to feel refreshed and light from the start. Creamy yoghurt is a valuable source of calcium and protein, and the probiotic bacteria in it support the immune system, promote gut health and help keep skin looking youthful. Meanwhile, poached eggs contain healthy unsaturated fats, numerous essential vitamins, and minerals. These nutritious ingredients are complemented by aromatic additions: finely chopped garlic, pepper, and a mix of fresh herbs.
Eggs with yoghurt from the Balkan Peninsula
In Turkey, a breakfast consisting of yoghurt and poached eggs is known as Çılbır. It is said that Ottoman sultans were already enjoying it in the 15th century. Today, the most popular eggs with yoghurt are drizzled with melted butter mixed with Aleppo pepper, which is mildly spicy. Similarly, in Bulgaria, eggs with yoghurt are served, enriched with the addition of sirene cheese, making it Panagyurski-style eggs.
How to make Turkish eggs?
I encourage you to try eggs with goat's yoghurt, which has the added benefit of being easier to digest for those with lactose intolerance. You can also prepare classic Turkish eggs with thick Balkan-style yoghurt using this recipe. Serve with fresh, crispy bread for breakfast.
Ingredients:
- 200 grams of thick yoghurt – can be Greek, Balkan, or goat's,
- 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 chilli,
- Fresh herbs – ideally a mix of dill, parsley, and coriander.
Preparation:
- To poach eggs, bring water to a boil in a medium-sized pot and add a tablespoon of vinegar. Once 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.
- Mix yoghurt with finely chopped garlic, salt, and pepper in a bowl, then sprinkle with lime juice.
- Place the poached eggs in this yoghurt.
- Melt the butter in a pan and mix with finely chopped pepper. Pour it over the eggs and yoghurt.
- Finally, sprinkle with chopped herbs.
