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Close-up of a poached egg with a runny yolk and spicy chili oil over Greek yogurt.

Chili Crisp Turkish Eggs (Savory Yogurt Bowl)

A 15-minute, high-protein savory brunch bowl featuring garlicky Greek yogurt, perfectly poached eggs, and a spicy Asian chili crisp drizzle.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 1
Course: Brunch
Cuisine: Asian-Fusion / Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 240 g full-fat plain Greek yogurt at room temperature
  • 1 small garlic clove finely grated
  • 2 teaspoons lemon juice
  • ½ teaspoon sea salt divided
  • 1 tablespoon white vinegar for poaching
  • 4 large cold farm-fresh eggs
  • 2 tablespoons Asian chili crisp or chili oil with crunchy bits
  • 1 tablespoon fresh dill or finely chopped scallions
  • Warm sourdough bread or pita for dipping

Method
 

  1. Prep the yogurt base: In a small bowl, whisk together the room-temperature Greek yogurt, grated garlic, lemon juice, and ¼ teaspoon of salt until completely smooth. Divide the mixture evenly between two shallow serving bowls, spreading it out into a thick bed with intentional dips and swoops.
  2. Prepare the poaching water: Fill a deep skillet or saucepan with 3 inches of water and bring it to a gentle simmer (small bubbles, not a rolling boil). Stir in the white vinegar.
  3. Prep the eggs: Crack each egg into a small fine-mesh sieve to drain the watery whites, then transfer to a small ramekin.
  4. Poach the eggs: Swirl the simmering water with a spoon to create a gentle vortex and carefully slide in the eggs one at a time. Cook for 3 to 4 minutes for a beautifully runny yolk.
  5. Drain the eggs: Use a slotted spoon to carefully remove the poached eggs. Lightly dab the bottom of the spoon with a paper towel for 5 seconds to remove excess water.
  6. Assemble: Nestle two poached eggs gently on top of the garlic yogurt in each bowl.
  7. Finish: Drizzle one tablespoon of chili crisp generously over the eggs and yogurt in each bowl, allowing it to pool in the divots. Garnish with fresh dill or scallions and a pinch of flaky sea salt. Serve immediately with warm sourdough or pita bread.

Notes

  • Always bring the yogurt to room temperature; cold yogurt will ruin the temperature of the warm eggs.
  • Store the garlic yogurt and poached eggs in completely separate airtight containers if meal prepping.
  • Use full-fat Greek yogurt to ensure the base remains thick and does not separate under the heat of the oil.
    To safely reheat pre-poached refrigerated eggs, drop them into a pot of gently simmering water for exactly 60 seconds to warm them through without overcooking the yolks.