if you’ve never had Turkish Eggs, they are a revelation - the kind of dish that shouldn’t work…poached eggs served in yoghurt. But somehow, they work and more than work, they are a complete sensation. What are Turkish Eggs? Turkish eggs, also known as "Çılbır," are a delicious breakfast or brunch dish made with poached eggs served over a bed of yoghurt and drizzled with spiced butter. Here's how you typically eat Turkish eggs: Prepare the yoghurt: Start by spreading a layer of creamy yoghurt on a plate or shallow bowl. Poach the eggs: Poach the eggs until the whites are set but the yolks are still runny. This usually takes around 3 and half to 4 minutes. Place the eggs on the yoghurt: Gently place the poached eggs on top of the yoghurt, making sure you drain the eggs of the excess water first. Add spiced butter: Drizzle the eggs and yogurt with a spiced butter sauce that often includes melted butter infused with paprika. Optional garnishes: Some variations include garnishes like chopped herbs (parsley, dill), sumac, or even Aleppo pepper for an extra kick. What is the difference between Menemen and Çılbır (Turkish Eggs)? Menemen is a traditional Turkish breakfast dish made with eggs, tomatoes, green peppers, onions, and spices. It's almost like a Turkish-style scrambled eggs rather than poached eggs placed on yoghurt. Here's a basic rundown of its ingredients: Tomatoes: Fresh tomatoes are typically used, chopped or grated. Green Peppers: Sliced or chopped green peppers add flavour and colour. Onions: Diced onions are sautéed with the peppers and tomatoes. Eggs: Eggs are cracked directly into the mixture and lightly scrambled or cooked until desired consistency. Spices: Common spices include salt, pepper, and sometimes red pepper flakes or paprika. Main ingredients in Turkish Eggs Turkish Yoghurt: Opt for high-quality, creamy Turkish or Greek yoghurt. Its thickness is crucial as it forms the base of the dish. If Turkish or Greek yogurt isn't available, any unsweetened creamy yoghurt will suffice. Fresh Herbs: Incorporate fresh dill or if you have it and like it, mint. Feel free to include parsley, oregano, cilantro, or other preferred fresh herbs. Garlic: While strong garlic flavours can be loved by many, as this dish is raw, go slowly with adding the garlic into the yoghurt and taste as you if you find yourself with an extra large garlic clove. Eggs: Use fresh eggs for easier poaching, typically two per person for proper brunch. Butter: Always salted butter and buying good butter really does make a difference. Although this isn’t always possible so if you don’t have, using olive oil or butter spread can work in a pinch. Spices: Our go-to spices for this recipe are chili flakes and smoked paprika. However, if Aleppo pepper is available, it's a great choice too. Adjust according to personal taste preferences and how spicy you like it.