Turkish-Style Fried Eggs
A Turkish brunch staple! The base is made with protein-rich Greek yogurt. I’m taking a shortcut here by swapping the traditional poached eggs for pan-fried eggs. A quick and exciting twist on the classic recipe!
My Express Turkish Eggs (Cilbir Revisited)
Out of brunch ideas? Turkish eggs have the power to transform an ordinary Sunday morning into an experience worthy of a great Istanbul café. Traditionally called Cilbir, these eggs are usually poached, but I love taking a little shortcut: I serve mine sunny-side up, with those irresistibly crispy edges you can only get in a pan.
I’m obsessed with the contrast of temperatures and textures: a creamy Greek yogurt base, elevated with tahini and garlic, topped with warm eggs where the runny yolk mingles with a spicy chili crisp oil (my recipe here). It’s fresh, spicy, and velvety. Whatever you do, don’t forget to serve it with a slice of toasted sourdough to soak up every last drop of sauce!
Why make this recipe?
- Protein-Rich: thanks to the Greek yogurt and eggs, this breakfast will keep you fueled until your next meal with no energy crash.
- The perfect shortcut: no need to master the delicate art of poached eggs. Sunny-side up eggs add a golden, crispy texture that perfectly complements the smoothness of the yogurt.
- Balanced flavors: the tanginess of the lemon, the richness of the tahini and yogurt, and the smoky heat of the Aleppo pepper create an explosion of flavors and a beautiful contrast of textures.
- Quick & Easy: Ready in just 15 minutes, this dish proves you can enjoy a restaurant-quality meal at home without the fuss!
Mix the Greek yogurt with the tahini, garlic, lemon zest, and lemon juice. Season with salt and pepper to taste. Whisk until smooth and set aside in the fridge.
Heat a large skillet with olive oil over medium-high heat. Fry the eggs until a golden crust forms on the bottom. Finish cooking by spooning the hot oil from the pan over the egg whites (basting). Season with salt and Aleppo pepper.
Spread a generous dollop of the yogurt mixture onto the bottom of each plate. Top with the fried eggs, then garnish with the chili crisp oil (recipe here), fresh parsley, and chives.
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Bon appetit and enjoy!
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