Meal Manager
Turkish Eggs (Çılbır)

Turkish Eggs (Çılbır)

Creamy garlicky yogurt topped with silky poached eggs and a fragrant chilli butter—simple, fast, and totally irresistible for a bright start to your day!
Serves: 2
Breakfast
Veggie
Prep: 10
Cook: 10
Light & Fresh
Cuisine: Turkish
Skill level:
N/A
494 kcalCalories
20 gCarbs
10 gNet Carbs
24 gProteins
40 gFats
9 gFibers
  • Make the garlicky yogurt: In a bowl, mix the yogurt with finely grated garlic and a pinch of salt until smooth.
    Salt: 2 g
    Yoghurt: 300 g
    Garlic: 3 g
  • Poach the eggs: Bring a saucepan of water to a gentle simmer, add a splash of vinegar, then gently poach the eggs until the whites are set and yolks are runny.
    Eggs: 4 eggs
    Red Wine Vinegar: 15 ml
    Water: 1000 ml
  • Make the chilli butter: Melt butter in a small pan over low heat, then stir in chilli flakes and paprika until fragrant.
    Paprika: 2 g
    Chilli Flakes: 2 g
    Butter: 60 g
  • Assemble and serve: Spread the garlicky yogurt in shallow bowls, top with poached eggs, spoon over the warm chilli butter, and finish with dill and black pepper. Serve with toasted sourdough.
    Dill: 5 g
    Black Pepper: 1 g
    Keto Bread: 2 slices
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