Chilli Crisp Turkish Eggs Recipe

Introduction

Chilli crisp Turkish eggs are a delicious twist on a classic breakfast favorite. Creamy garlic yogurt, perfectly poached eggs, and a spicy, buttery chilli topping come together for a flavorful and comforting dish. Served with toasted sourdough, it’s perfect for a cozy morning or brunch treat.

Ingredients

• 175g Greek yogurt
• 1 small garlic clove, grated
• 4 eggs
• 25g salted butter
• 1 spring onion, finely sliced
• 1 tbsp crispy chilli oil (prefer the chilli bits over the oil)
• 10g chives, finely sliced
• Toasted sourdough, to serve

Instructions

1. Step 1: In a medium heatproof bowl, combine the Greek yogurt with the grated garlic. Season with salt and pepper to taste, then set aside.
2. Step 2: Half-fill a saucepan with water and bring it to a boil. Lower the heat to medium and add a pinch of salt. Crack each egg into a separate small cup.
3. Step 3: Stir the water to create a gentle whirlpool. When it slows, carefully slide one egg into the center. Poach for 3-4 minutes until the white is set but yolk remains soft. Remove with a slotted spoon to a plate lined with kitchen paper. Repeat with all eggs.
4. Step 4: Lower the heat slightly and place the bowl of garlic yogurt over the simmering pan, making sure the bowl doesn’t touch the water. Whisk gently for a few minutes to warm the yogurt, then remove from heat.
5. Step 5: In a small frying pan, melt the butter over medium heat. Add the spring onion and cook for 3-4 minutes until sizzling. Stir in the crispy chilli oil, a pinch of salt, and pepper. Cook for another minute, then mix in half the chopped chives.
6. Step 6: Warm two serving bowls. Spread a couple of tablespoons of the garlic yogurt in each bowl, then place two poached eggs on top. Cover the eggs with another spoonful of yogurt.
7. Step 7: Drizzle the chilli butter over the eggs and scatter the remaining chives on top. Serve immediately with toasted sourdough for dipping.

Tips & Variations

• Use fresh eggs for the best poaching results as they hold their shape better in the water.
• If you prefer less spice, adjust the amount of crispy chilli oil or serve it on the side.
• For added richness, sprinkle some crumbled feta on top before serving.
• Try adding a squeeze of lemon juice to the yogurt for a refreshing tang.

Storage

This dish is best enjoyed fresh as poached eggs and the crispy topping don’t keep well. If you have leftover yogurt sauce, store it separately in an airtight container in the fridge for up to 2 days. Reheat gently before serving. Poach fresh eggs when ready to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chili oil instead of crispy chilli oil?

Yes, regular chili oil can be used but the crispy chilli oil adds texture and extra flavor from the crunchy chili bits, which enhances the dish.

How do I know when poached eggs are done?

Poached eggs are done when the whites are fully set but the yolks remain soft and slightly runny. Typically, this takes about 3-4 minutes in simmering water.

Chilli Crisp Turkish Eggs Recipe

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★★★★★

4.5 from 96 reviews

Chilli Crisp Turkish Eggs offer a luxurious twist on traditional poached eggs, served atop creamy garlic-infused Greek yogurt and topped with a sizzling mix of crispy chilli oil, browned butter, and fresh herbs. This dish balances silky textures with spicy, savory flavors, making it perfect for a decadent breakfast or brunch.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Breakfast / Brunch
• Method: Stovetop
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

For the Yogurt Base

• 175g Greek yogurt
• 1 small garlic clove, grated
• Salt, to taste

For the Eggs

• 4 eggs
• Water and a pinch of salt for poaching

For the Chilli Butter Topping

• 25g salted butter
• 1 spring onion, finely sliced
• 1 tbsp crispy chilli oil (with more chilli bits than oil)
• Salt and black pepper, to taste
• 10g chives, finely sliced (divided)

To Serve

• Toasted sourdough bread

Instructions

1. Prepare the Garlic Yogurt: In a medium heatproof bowl, combine the Greek yogurt and grated garlic. Season with salt to your preference and set aside.
2. Poach the Eggs: Fill a saucepan halfway with water and bring it to a boil. Reduce the heat to medium, add a pinch of salt. Crack each egg individually into a small cup. Stir the water to create a gentle whirlpool and gently slide one egg into the center. Cook for 3-4 minutes until the whites are set but the yolk remains soft. Remove with a slotted spoon and drain on kitchen paper. Repeat for all eggs.
3. Warm the Garlic Yogurt: Lower the heat beneath the bowl containing the yogurt placed over the simmering water (bain-marie style), ensuring the bowl does not touch the water. Whisk the yogurt gently for a few minutes until it is warm throughout, then remove from heat.
4. Make the Chilli Butter: Melt the salted butter in a small frying pan over medium heat. Add the finely sliced spring onion and cook for 3-4 minutes until the onion is sizzling and soft. Stir in the crispy chilli oil along with a pinch of salt and black pepper. Cook for another minute, then mix in half of the chopped chives.
5. Assemble and Serve: Warm two serving bowls. Spoon a couple of tablespoons of the warm garlic yogurt into each bowl. Place two poached eggs on top of the yogurt layer, then cover the eggs with another spoonful of the garlic yogurt. Drizzle over the chilli butter mixture and scatter the remaining chives on top. Serve immediately with toasted sourdough bread for scooping.

Notes

• Use fresh eggs for the best poached results.
• The whirlpool technique helps the egg whites wrap around the yolks neatly.
• Adjust the amount of crispy chilli oil depending on your preferred spice level.
• To make it gluten-free, serve with gluten-free bread or without bread.
• Serve immediately for best texture and flavor.

Keywords: Turkish eggs, poached eggs, chili crisp, garlic yogurt, breakfast recipe, brunch, spicy eggs, sourdough toast