Easy Turkish Eggs With Asian Chili Oil Twist

I wanted a fun egg dish for brunch to pair with the Homemade bread I made this weekend, so I decided to make a delicious Turkish Eggs with Asian Chili Oil. This fusion egg recipe is a light brunch dish that’s easy, quick, and healthy, great for a busy day of birthday celebrations. I also share my secrets to making the PERFECT POACHED EGGS, so don’t miss out!

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Cilbir: Traditional Turkish Eggs with Chili Oil

Traditional Turkish Eggs, or Cilbir, is a popular dish for breakfast or a light meal. Cilbir is made of a herb yogurt base and poached eggs. To finish it off, its topped with Aleppo pepper or paprika infused olive oil or butter and a few slices of freshly toasted bread.

Instead of topping it with Aleppo pepper, today I used something that I had in my pantry: Mama’s Chili Oil with butter. It gives this dish a garlicky, numbing flavor that’s a little different from the traditional, but still super delicious. You can use any other chili oil, like my Homemade Chili Oil recipe. Or, you can make your own pepper-infused butter.

How to Poach The Perfect Eggs For Turkish Eggs

We all love a tender, bouncing poached egg on top of toast or noodles. But, poaching an egg is arguably one of the hardest way to cook an egg. To poach the perfect egg, I’ve got a few tips that will make sure your poached eggs come out PERFECTLY EVERY TIME!

To start, add a little bit of white vinegar into the pot before poaching your egg. The vinegar helps the egg proteins maintain their shape a little better. Then, make sure your water’s at a simmer, not a rolling boil. Finally, swirl the water into a little vortex before dropping your egg into the boiling water.

Turkish Egg with Chili Oil Ingredients

• 2 Eggs
• 2 Slices Of Bread
• 2 tbsp Butter
• 1 tbsp Chili Oil
• 0.5 tbsp soy sauce (optional)

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Herb Yogurt Mix

• 1 cup full fat Greek yogurt
• 1 tsp lemon zest
• 1 pinch salt & pepper to taste
• 1 clove garlic, minced
• fresh dill chopped to garnish

1. Mix Greek yogurt, lemon zest, salt, pepper, and garlic.  
2. Toast bread until nice and golden brown.
3. In a pot of water, add a little bit of vinegar. Once the water simmers, poach the eggs.
4. In a pan, add butter and chili oil on low, mix until combined.
5. Spread the herb yogurt mix on the plate, sprinkle on the fresh dill, put the poached eggs on top, and drizzle in the buttered chili oil.

Looking for more Brunch Ideas? Here are a few easy, yummy brunch dishes that takes only 20 minutes!