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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 Buldak Spicy Chili Oil

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Side Dish
Cuisine Asian, Turkish
Servings 3

Ingredients
 

Poached Eggs

  • 3 eggs
  • 4 cups wate for boiling
  • 3 tbsp vinegar for boiling
  • 1/2 lemon

Cilbur

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

Buldak Spicy Chili Oil Sauce

  • 1 tbsp Samyang Buldak Hot Sauce
  • 1 tsp seasoned aromatic vinegar (not Taiwanese black vinegar)
  • 1 tsp toasted sesame oil
  • 1 tsp sesame seeds
  • 2 garlic cloves trimmed, peeled, grated
  • 1 inch ginger peeled, grated
  • 1/4 tsp sugar
  • 2 tbsp neutral oil hot

Toppings

  • 1/2 cup fresh dill fronds only
  • 1 baguette sliced, toasted

Instructions
 

  • 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.
  • Cilbur | Mix yogurt, grated garlic, lemon zest, and salt in a bowl.
  • 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.
  • Assemble | Add poached eggs, fresh dill, and chili oil to the yogurt mixture, serve with toasted bread.
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