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Savory Turkish Eggs and Yogurt Bowl

A modern twist on classic Çılbır featuring garlic dill yogurt topped with jammy soft-boiled eggs, vibrant chili oil, and served with thick buttered sourdough toast.
Print Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 1 bowl
Course: Breakfast, Brunch
Cuisine: Mediterranean, Turkish
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Yogurt Base
  • 1 cup plain Greek yogurt full fat
  • 1 clove garlic finely grated or minced
  • 1 tbsp fresh dill chopped, plus extra for garnish
  • 1 tsp fresh lemon juice
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper freshly ground
Eggs & Toppings
  • 2 large eggs cold from the fridge
  • 2 tbsp chili oil or chili crisp
  • 1 pinch flaky sea salt for finishing
For Serving
  • 2 slices sourdough bread thick cut
  • 1 tbsp unsalted butter softened

Equipment

  • Small Saucepan
  • Slotted spoon
  • Mixing bowls
  • Toaster

Method
 

  1. In a bowl, mix Greek yogurt, grated garlic, chopped dill, lemon juice, kosher salt, and black pepper. Set aside at room temperature.
  2. Bring a saucepan of water to a rolling boil. Carefully lower the cold eggs into the water using a slotted spoon.
  3. Boil the eggs for exactly 7 minutes. Meanwhile, prepare an ice water bath in a small bowl.
  4. Transfer the eggs immediately to the ice bath and let sit for 5 minutes. Peel gently and slice in half.
  5. Toast the sourdough slices until golden, then spread generously with softened butter.
  6. Spread the herbed yogurt into the bottom of a wide serving bowl. Arrange the egg halves on top.
  7. Drizzle the chili oil over the eggs and yogurt. Garnish with flaky sea salt and extra dill sprigs.
  8. Serve immediately alongside the buttered sourdough toast.

Notes

For easier peeling, ensure you lower cold eggs directly into boiling water, and always use an ice bath to stop the cooking process immediately.