Lazy Turkish-ish Eggs
For when you aren’t ready
Prep time: 10 min | Cooking time: 10-15 min (depending on how you are cooking your eggs | Total time: 20-25 minutes | Difficulty: 1/5
These eggs are inspired by Turkish çılbır, but lazier and more versatile — a yoghurt base with garlic and herbs, eggs cooked any way you like, and chilli crisp spooned over the top, with golden fried bread on the side. It’s the kind of recipe that works in summer or winter, with endless room for toppings and swaps. The full story (and why I’m clinging to denial about the seasons) is over on Substack — read it here.
Ingredients (serves 2)
Eggs 2 (poached, soft-boiled, fried if you can’t be bothered; even scrambled works if you want)
Greek yoghurt 150 g / 2/3 cup (strained and plain; labneh works too if that’s what’s in the fridge)
Garlic 1 clove (grated, or roasted for sweetness, confit for luxury, or even garlic powder if you’re lazy)
Fresh dill a handful (plus more to sprinkle on top)
Chives or green onion 1 tbsp (or skip if you don’t have them)
Lemon juice 1 tsp (or swap for a pinch of sumac for tang)
Chilli crisp 1–2 tbsp (my recipe here; or use a store-bought jar)
Sourdough bread 1–2 slices (pita, lavash, or naan are also great scooping devices)
Olive oil for frying the bread
Salt a pinch
Garlic powder to taste
Honey 1/2 tsp (for drizzling into the pan while frying the bread so the edges caramelise)
Optional extras: smoked salmon, anchovies, kimchi, pickles, roasted peppers, microgreens, or even just a squeeze of lime — the base is neutral enough to take anything.
Equipment
Small saucepan (for boiling or poaching eggs)
Frying pan (for bread, or for fried eggs if that’s the route)
Slotted spoon (if poaching)
Cutting board and knife (for herbs)
Grater or press (for garlic)
Mixing bowl and spoon
Plate or shallow bowl for serving
Method
Grate or crush the garlic. Chop dill, chives, or green onion.
Mix yoghurt with garlic, dill, chives (or green onion), and lemon juice (or sumac). Spread onto a plate.
Cook eggs — poached, soft-boiled, fried, or scrambled — and place on top of the yoghurt.
Fry sourdough in olive oil with salt and garlic powder. Just before it’s done, drizzle in honey so the edges caramelise.
Spoon chilli crisp over the eggs. Sprinkle with more dill.
Serve immediately, dragging the bread through everything.
Nutritional Value (estimate, per serving)
Calories: ~420 kcal
Protein: 23 g
Fat: 26 g
Carbohydrates: 26 g
See you next week for the food; the whining, as per usual, is on Substack.