Greek Yogurt Eggs

Runny egg yolk over strained Greek yogurt, finished with chili flakes and fresh dill

Eggs fried until the edges turn golden and crisp, basted in chili-spiced olive oil, served over garlicky strained Greek yogurt. This Greek take on Turkish çılbır comes together in 15 minutes and turns pantry staples into something worth waking up for.

Course Breakfast, Lunch, Snack

Cuisine Greek, Turkish

Prep Time 10

Cook Time 5

Servings

Calories 251kcal

Author by Jenny Skrapaliori Graves

Ingredients

2 large eggs
1 cup strained Greek yogurt full-fat
1 garlic clove grated
1 teaspoon chili flakes (boukovo or Aleppo-style)
1 tablespoon fresh dill finely chopped
2 tablespoons olive oil
Sea salt to taste
toasted bread for serving

Instructions

Mix the strained yogurt with the grated garlic in a bowl. Set aside.
In a medium skillet, heat the olive oil with the chili flakes over medium-high heat until it ripples, about 2–2½ minutes.
Crack the eggs in gently, holding the shell close to the oil. Let them cook untouched until the edges are golden, 2–3 minutes.
Tilt the pan and baste the whites and yolk edges with the hot oil until the whites are set, about 1 minute — keep oil off the yolk itself. Season with salt and pepper.
Spread the garlic yogurt on two plates, top each with a fried egg, spoon over remaining chili oil, scatter with dill, and serve immediately with toasted bread.

Notes

Use the freshest eggs you can find — they hold together far better in the pan.
Let the oil fully ripple before adding the eggs for crisp, golden edges.
Baste only the whites and yolk edges, not the yolk itself, to keep it runny.
Serve immediately — the contrast of warm egg against cool yogurt is the whole point.

Nutrition