Cilbir Turkish Poached Eggs
Poached eggs on garlicky yoghurt, drizzled with chilli butter, a famous Turkish breakfast that takes minutes.
- Time15 min
- LevelEasy
- Costabout £1.02 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Stir the yoghurt and garlic together with a pinch of salt and spoon onto two plates. Let it come to room temperature while you cook.
- 2
Bring a pan of water to a gentle simmer and add the vinegar. Swirl, then slide in the eggs one at a time and poach for 3 minutes.
3 min - 3
Melt the butter in a small pan until foaming. Stir in the chilli and take off the heat.
- 4
Lift out the eggs with a slotted spoon, drain briefly and set on the yoghurt.
- 5
Spoon over the chilli butter, scatter with dill and serve with the bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.