If you’ve never had Turkish eggs (Çılbır), prepare yourself. Creamy, garlicky yoghurt, perfectly poached eggs, chilli butter pooling around the edges, a sprinkle of dill and a squeeze of lemon, and of course finished with a generous pinch of PUNCH Your Eggs. It’s rich, PUNCHy, and wildly satisfying. Game over.
Serves 2
Ingredients
- 4 eggs
- 250g full-fat Greek yoghurt
- 1 garlic clove, finely grated
- 1 tbsp olive oil or butter
- 1 tsp chilli flakes (or more if you’re brave)
- Handful fresh dill or parsley
- Half a lemon
- 2 tbsp PUNCH your Eggs
- Salt & black pepper
- Toasted sourdough, and cucumber to serve
Method
Garlicky yoghurt base
Stir the grated garlic into the yoghurt with a pinch of salt. Spread onto two plates and set aside.
Poach the eggs
Bring a pan of water to a gentle simmer. Crack each egg into a small bowl and slide into the water. Cook for 2–3 minutes until the whites are set but the yolks are still runny. Lift out with a slotted spoon.
Chilli oil moment
Heat olive oil or butter in a small pan. Add chilli flakes and warm until fragrant (don’t let it burn).
Assemble like a hero
Place poached eggs onto the yoghurt. Spoon over the chilli oil. Finish with fresh herbs and a generous sprinkle of PUNCH your Eggs for crunch, spice and that final chef-level hit.
Serve immediately with toasted sourdough.
Why It Works
- Creamy + runny + spicy + crunchy = elite texture combo
- Fibre-rich seeds from PUNCH add substance
- Zero extra effort, maximum impact
One sprinkle. Whole new breakfast.
