Poached Eggs with Garlic and Zahtar Yogurt

A classic Turkish breakfast dish, updated with the addition of Vanns Zahtar spice blend.

Poached Eggs with Garlic and Zahtar Yogurt

 A beautiful Turkish breakfast dish is finally getting its due in America -- it's called çilbir, and it consists of eggs in a garlicky yogurt sauce. This is a version that incorporates some Vanns Zahtar into that yogurt sauce, adding more flavor and depth through its blend of herbs and spices. Once you've made the yogurt sauce, it's a meal that can be made in the time you can poach an egg. Give it a try for a new kind of breakfast!

Spices used in this recipe

Aleppo Style Chili Flakes
Salt, Kosher
Urfa Chili Pepper


For the yogurt sauce:

  • 1 cup plain, full-fat Greek yogurt
  • 1 Tbs. Vanns Zahtar
  • 2-3 cloves garlic, grated on a Microplane or mashed into a paste
  • 1 tsp. Vanns Kosher Salt, or to taste
  • 1 tsp. white wine vinegar

To serve two people with poached eggs:


  1. To make the yogurt sauce, stir together all ingredients in a small bowl until evenly combined. Start with 2 cloves of garlic and increase if desired. This will make enough yogurt sauce for about four servings.
  2. Fill a 4-quart pot with three inches of water and add a pinch of kosher salt. Bring to a boil. While the water is heating up, toast your bread to desired toastiness. When water is boiling, reduce heat to maintain a very gentle simmer -- you should see only small bubbles rising up from the bottom of the pot.
  3. Crack one egg into a small bowl, making sure to crack the egg on a flat surface to minimize the chance of breaking the yolk. Gently slide the egg into the simmering water and repeat with the remaining 3 eggs. Set a timer for 3 minutes and maintain the water at a very gentle simmer. 
  4. While the eggs poach, smear each piece of the toast with ¼ cup of the Garlic and Zahtar Yogurt Sauce. Prepare a small plate with a double layer of paper towels to drain the eggs.
  5. When the timer reaches 3 minutes, lift an egg out of the water with a slotted spoon to check its consistency -- the white should be fully set and the yolk still runny. Simmer for 30-60 more seconds if needed.
  6. Remove the eggs from the water with a slotted spoon and transfer to the paper-towel-lined plate to drain off excess water. While the eggs drain, melt the butter in a small saucepan over medium heat. When melted, stir in the Aleppo-Style Chili Flakes and cook until fragrant, about 30 seconds. Remove from heat.
  7. Put two eggs on top of each piece of toast and drizzle with melted butter. Sprinkle with Zahtar and salt to taste and serve with a fork and knife.

Serves 2.

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