If you’re in the mood for a protein-rich, anti-inflammatory breakfast that feels indulgent but supports your body—these Turkish Eggs (also called Çılbır) are the perfect place to start.

This dish combines perfectly poached eggs with a garlic-infused yogurt base and a drizzle of chili butter. The result? A creamy, savoury, and satisfying breakfast that’s rich in protein, healthy fats, and probiotics—all of which support hormone balance, digestion, and energy.

Pair these Turkish Eggs with sourdough, gluten-free toast, or roasted sweet potato rounds, and you’ve got a breakfast that’s as functional as it is flavourful. It’s a simple way to elevate your morning routine with ingredients that will fuel you for the day.

Ingredients

Directions

  1. Make the garlicky yogurt. In a small bowl, stir together the yogurt, garlic, salt and pepper. Set aside.
  2. Make the spiced butter sauce. Heat a small pan over medium-low heat, and add the butter. Once the butter is melted, add the Aleppo pepper and paprika, and stir for a minute. Turn off the heat.
  3. Prepare the eggs. Crack each egg into a small strainer over a bowl and let the watery egg whites drain, leaving the firmer egg whites around the yolk. After each egg has drained, pour it into a small ramekin.
  4. Make the poached eggs. Heat a medium (and preferably wide) pot of water over medium heat, until simmering. Add the vinegar and stir. Reduce the heat to medium-low, until there’s just a few bubbles on the bottom of the pot and gently pour each ramekin with an egg in the water, spaced several inches apart. Cook the eggs for 3 minutes (note: see timing on poached eggs in the notes below). After the eggs have cooked, remove them with a slotted spoon and place then on a paper towel-lined plate.
  5. Make the Turkish eggs. Add the garlicky yogurt to a plate, top with poached eggs, and drizzle the spiced butter sauce on top. Finish with a sprinkle of finely chopped fresh herbs.

Recipe from Downshiftology.

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