Turkish eggs, otherwise known as Cilbir, is a luscious dish that uses Greek yogurt. Here’s recipe from Joey de Larrazabal that simplifies it by using a fried egg instead of a poached one.

Turkish Eggs
(Serves 1)

Yogurt:
1/4 cup Greek yogurt
1/2 clove garlic crushed
1/2 teaspoon extra virgin olive oil
Salt to taste

Infused Butter:
1 1/2 tablespoons butter
1/2 tablespoon olive oil
1/4 teaspoon smoked paprika
Optional, if you want it spicy: 1/8 teaspoon either Aleppo pepper, cayenne pepper, hot paprika, or your favorite chili flakes.

1 egg, poached or fried

• Stir yogurt, garlic, olive oil, and a pinch of salt in a small bowl. Taste and adjust seasoning.
• Melt the butter with the oil in a small pan. Add the paprika (and chili if using) and cook another 30 seconds, swirling the pan to evenly distribute the spices. Set aside.
• Spread the yogurt mix in a shallow bowl. Place the fried or poached egg on top of the yogurt. Drizzle the infused butter on top.

Optional: you can top with chopped fresh herbs (dill would be the most traditional) if you’d like and/or have them around!

Tip: Turkish eggs, or Çılbır, is traditionally made with poached eggs but I make them with fried as I’m never dexterous enough to poach eggs first thing in the morning!