Turkish Style Eggs
Inspired by a dish called Cilbir, our Turkish Style Eggs are simple but so tasty. Serve for breakfast or enjoy as a slimming friendly brunch.
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NutritionPer Serving
- Calories141
- Carbs4.5g
- Protein18g
- Fat5.4g
- Saturates1.5g
- Sugars4.2g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
These delicious Turkish Style Eggs are on the table in under 10 minutes. Simple yet flavourful, they can be served for breakfast, brunch or even lunch.
Inspired by a Turkish dish called Cilbir, we’ve made a much more slimming friendly version of the traditional recipe.
Instead of drizzling the finished dish with chilli-infused melted butter, we’ve used a little harissa paste. This adds the same punch of heat, without the calories.
The garlicky yoghurt and rich yolk of the poached egg perfectly cut through the spice of the harissa paste. We love to serve this with warm crusty bread to mop up all those flavours!
What diets is Turkish Style Eggs suitable for?
This Turkish Style Eggs recipe is suitable for gluten free diets.
It can be made dairy free as long as you swap out the following ingredients for dairy free versions;
- fat free Greek yoghurt
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Turkish Style Eggs?
Everything you need to make this recipe should be easy to find in your usual supermarket.
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How many calories are in this Turkish Style Eggs?
There are 141 calories per portion in this Turkish Style Eggs, which means it falls into our Everyday Light category.
This Turkish Style Eggs is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Place the yoghurt, garlic, salt and pepper in a small bowl and mix. Divide the yoghurt mixture between 2 serving plates and spread out with a spoon to make a swirl on each plate.
Step 2
Place the saucepan on the hob and fill with boiling water to a depth of about 5 cm. Turn on the heat to a low setting and allow the water to reach a gentle simmer.
Step 3
Crack the first egg into a small cup. Make sure the water only has small bubbles rising, before carefully lowering the cup to water level and sliding the egg into the water. Repeat this with the second egg.
Step 4
Poach the eggs for 3 – 4 minutes to make softly poached eggs or a minute or two longer if you prefer them firmer. Make sure the heat is always low enough so that the eggs don’t move around too much. This will help to keep them in a compact shape.
Step 5
When the eggs are cooked to your liking, carefully remove them from the pan using a slotted spoon. Drain off the excess water and drain on absorbent kitchen paper for a few seconds.
Step 6
Remove the eggs from the kitchen paper and place one egg on top of each swirl of yoghurt.
Step 7
Drizzle 2 tsp of harissa paste over each and sprinkle with chopped parsley.
Step 8
Season with salt and pepper and serve at once with a crusty wholemeal roll or toast.
What could I serve with Turkish Style Eggs?
These Turkish Style Eggs are delicious served with toast or bread to mop up the egg yolk and that garlicky yoghurt.
Serving this recipe with a 60g wholemeal roll will make it into a really filling breakfast or brunch, for a total of 285 calories.
Alternatively, you could serve this dish with one of the following;
How do you know when Turkish Style Eggs is cooked?
You should poach your eggs until they are cooked to your liking. A cooked egg that still has a runny yolk should take around 3-4 minutes.
For a firmer egg, let it simmer a little longer.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Turkish Style Eggs in the fridge?
Once you’ve put it out, ideally you should eat this dish right away. It tastes best when it’s freshly made!
Can I freeze Turkish Style Eggs?
No, this recipe isn’t suitable for freezing.
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Turkish Style Eggs
Inspired by a dish called Cilbir, our Turkish Style Eggs are simple but so tasty. Serve for breakfast or enjoy as a slimming friendly brunch.
-
Prep Time
5 MINS
-
Cook Time
4 MINS
- KCals 141
- Carbs 4.5G
Instructions
- Place the yoghurt, garlic, salt and pepper in a small bowl and mix. Divide the yoghurt mixture between 2 serving plates and spread out with a spoon to make a swirl on each plate.
- Place the saucepan on the hob and fill with boiling water to a depth of about 5 cm. Turn on the heat to a low setting and allow the water to reach a gentle simmer.
- Crack the first egg into a small cup. Make sure the water only has small bubbles rising, before carefully lowering the cup to water level and sliding the egg into the water. Repeat this with the second egg.
- Poach the eggs for 3 - 4 minutes to make softly poached eggs or a minute or two longer if you prefer them firmer. Make sure the heat is always low enough so that the eggs don't move around too much. This will help to keep them in a compact shape.
- When the eggs are cooked to your liking, carefully remove them from the pan using a slotted spoon. Drain off the excess water and drain on absorbent kitchen paper for a few seconds.
- Remove the eggs from the kitchen paper and place one egg on top of each swirl of yoghurt.
- Drizzle 2 tsp of harissa paste over each and sprinkle with chopped parsley.
- Season with salt and pepper and serve at once with a crusty wholemeal roll or toast.
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Recipe notes
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3 comments
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BernieWednesday 29th June 2022
Could I use natural yogurt or skyr in this recipe (or a combination) as that’s what I’ve got in? Thank you.
SharonThursday 30th June 2022
Hi Bernie, yes you could use natural yoghurt or plain skyr or like you suggested, a combination of both which would make a thick creamy mixture like Greek yoghurt.Hope this helps.
BernieThursday 30th June 2022
Thank you!
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