a bowl filled with plain greek yogurt, three runny poached eggs, red chili oil, and fronds of dill plated next to a sliced baguette

Turkish Eggs with Spicy Chicken Flavored Chili Oil

Supremely runny poached eggs nestled on top of Greek yogurt infused with zesty lemon, fresh dill, and spicy chicken flavored chili oil. These Turkish Eggs feature a homemade spicy chili oil which is made from the seasoning packet of Buldak Ramen Noodles, adding a unique and delicious flavor to the dish. Furthermore, it is balanced with yogurt which helps to create the perfect balance of savoriness, acidity, richness, and heat, making it appealing to a wide range of palates.

a bowl filled with plain greek yogurt, three runny poached eggs, red chili oil, and fronds of dill plated next to a sliced baguette

What are Turkish Eggs?

Turkish eggs (menemen) is a traditional Turkish dish made with eggs, tomato sauce, herbs, and spices. It is a popular breakfast dish in Turkey most similar to eggs in purgatory (shakshouka).

What is Cilbur?

Cilbur is a Turkish dish of yogurt, fresh herbs, and garlic. It typically paired with runny poached eggs and chili oil.

a carton of eight white eggs with one egg cracked in half with the yolk exposed

How do I make the perfect poach eggs?

Poaching eggs is a simple and healthy cooking method that involves simmering eggs in water. Here is the most efficient method of poaching eggs:

  1. Fill a saucepan halfway with water, set the stove on simmer, and bring it to a simmer.
  2. Set a small sieve over a small bowl.
  3. Crack one egg into the sieve.
  4. Spritz the egg with lemon juice and allow it to rest for at least 45 seconds. The acid helps coagulate the egg white and the sieve helps to remove the watery part of the egg white.
  5. When the water starts to simmer, transfer the egg into the center of the pot. Repeat with the remaining eggs.
  6. Cook the egg for 2-3 minutes for a soft yolk or 3-4 minutes for a firmer yolk.
  7. Use a slotted spoon to remove the egg from the water and drain it on a paper towel.

It is worth mentioning that some recipes call for a low water bath but be aware that if you add too little water, the eggs will cook unevenly and will not be able to be fixed. Alternatively, you can use a spray bottle to atomize the vinegar. If you try to pour vinegar directly on the egg the egg will break and will not be evenly coated with the acid need to cause the coagulation.

What is Buldak sauce?

My recipe uses a homemade spicy chili oil made from the seasoning packet of Buldak Ramen Noodles, which is a popular and notoriously spicy instant ramen from South Korea. The chili oil is balanced with yogurt to create the perfect balance of savoriness, acidity, richness, and heat. The chicken flavoring in the chili oil adds a delicious taste to the dish. The dish is called Cilbur, even for those who don’t like spicy food, the heat can be tolerated with the help of creamy yogurt.

1 bag of Samyang Buldak spicy chicken ramen
bowl filled with plain greek yogurt, there runny poached eggs, chili oil, dill, and 2 pieces of toasted baguette
a bowl filled with plain greek yogurt, three runny poached eggs, red chili oil, and fronds of dill plated next to a sliced baguette

Buldak Spicy Chili Oil Cilbur

Supremely runny poached eggs nestled on top of Greek yogurt infused with zesty lemon, fresh dill, and Buldak Ramen spicy chicken flavored chili oil. The dish works because it’s savory, acidic, fresh and creamy.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Side Dish
Cuisine Asian, Turkish
Servings 3

Ingredients
  

Poached Eggs

  • 3 large whole eggs
  • 4 cups water for boiling
  • 3 tbsp vinegar or lemon juice

Cilbur

  • 1 lb 0% plain greek yogurt
  • 1 garlic clove trimmed, peeled, grated
  • 1 whole lemon zest only
  • 1/2 tsp fine sea salt

Buldak Spicy Chili Oil Sauce

  • 1 tbsp or 1 pack Samyang Buldak Ramen sauce
  • 1 tsp seasoned aromatic vinegar (not Taiwanese black vinegar)
  • 1 tsp toasted sesame oil
  • 2 tsp sesame seeds
  • 4 garlic cloves trimmed, peeled, grated
  • 1 inch ginger peeled, grated
  • 1/4 tsp white granulated sugar
  • 2 tbsp neutral oil
  • 1/2 cup fresh dill fronds only
  • 1 baguette sliced, toasted

Instructions
 

  • Poached Eggs | Fill a saucepan halfway with water, set the stove on simmer, and bring it to a simmer.
    Set a small sieve over a small bowl. Crack one egg into the sieve. Spritz the egg with lemon juice and allow it to rest for at least 45 seconds.
    When the water starts to simmer, transfer the egg into the center of the pot discarding the strained egg and lemon juice. Repeat with the remaining eggs. Cook each egg for 2-3 minutes for a soft yolk or 3-4 minutes for a firmer yolk. Use a slotted spoon to remove the egg from the water and drain it on a paper towel.
  • Cilbur | Mix yogurt, grated garlic, lemon zest, and salt in a bowl.
  • Chili Oil | Set a pot over the stove on medium heat. Add oil. Add seasoned aromatic vinegar, sesame oil, sesame seeds, minced garlic, and grated ginger into a small bowl. When the oil is glistening, pour it over it to the sauce and mix. The oil should splatter upon making contact with the sauce. Mix with a spoon.
  • Assemble | Add poached eggs, fresh dill, and chili oil to the yogurt mixture, serve with toasted bread.
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