Breakfast · 15 min · mediterranean

Cilbir Turkish Eggs in Garlicky Yogurt

If you like greek yogurt, you’ll love this Mediterranean breakfast — 15 minutes from craving to table. It is weeknight cooking that still hits your targets — 40 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Greek yogurt
• 2 Eggs
• 2 tbsp Butter
• 1 tsp Aleppo pepper
• 1 clove Garlic
• 2 tbsp Fresh dill

Steps

1. Let the yogurt come to room temperature 15 minutes; cold yogurt chills the eggs too fast.
2. Grate the garlic into the yogurt with a pinch of salt and spread it in a shallow serving bowl.
3. Bring a saucepan of water to a bare simmer; add a splash of vinegar to help the whites hold.
4. Crack each egg into a small cup, then slip into the water; poach 3 minutes for set whites and runny yolks.
5. Meanwhile melt the butter with the Aleppo pepper until it foams and turns brick-red, about 1 minute.
6. Lift the eggs out with a slotted spoon, drain briefly, and nestle them on the yogurt.
7. Pour the sizzling chili butter over everything and scatter dill on top.

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