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Turkish Eggs, kyoord Style

Turkish Eggs, kyoord Style

June 6, 2026

Inspired by çılbır, the centuries-old Turkish egg dish, this kyoord-style recipe is one of those dishes that feel effortlessly impressive while coming together with surprisingly simple ingredients. Our version leans into what we love most: thick Greek yogurt, perfectly soft eggs, fragrant herbs, and a generous pour of high-phenolic olive oil. Creamy, jammy, spicy, and rich with herbs.

The magic is in the warm chili olive oil. As Aleppo pepper, smoked paprika, and sesame seeds gently bloom in The Governor Premium olive oil, they create a deeply aromatic finish that ties everything together – spicy, nutty, and packed with flavor.

Served with toasted sourdough or warm pita for scooping, this is the kind of breakfast, brunch, or simple dinner that proves a few high-quality ingredients can do the heavy lifting.

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Turkish Eggs, kyoord Style

Rated 5.0 stars by 1 users

Servings

2

Our take on Turkish çılbır featuring Greek yogurt, jammy eggs, fresh herbs, and aromatic chili olive oil made with premium high-phenolic olive oil.

Author:

Kyoord Staff

Image of Turkish Eggs, kyoord Style

Ingredients

4 eggs
1 cup full-fat Greek yogurt
1 garlic clove, finely grated
1 tbsp fresh lemon juice
3 tbsp high-phenolic olive oil, such as the Governor Premium, plus more for finishing
¼ tsp salt
1-½ tsp Aleppo pepper (preferred - but can be substituted by red chile flakes)
½ tsp smoked paprika
2 tsp raw sesame seeds
2 tbsp mixed fresh herbs, hand torn or coarsely chopped (dill, chives, parsley, mint, or any combination you love)
Coarse sea salt and freshly cracked black pepper to taste
Toasted sourdough or warm pita, for serving

Directions

Bring the yogurt to room temperature. Stir together the Greek yogurt, garlic, lemon juice, salt, and 1/2 tablespoon olive oil until smooth and creamy. Spread onto the bottom of a shallow bowl or plate.
Bring a pot of water to a boil. Carefully lower in the eggs and cook for exactly 6 minutes for perfectly jammy centers. Transfer immediately to an ice bath for about 1 minute, then gently peel and halve.
Meanwhile, toast the sesame seeds in a small pan, on medium heat for about 1 minute till fragrant. Lower the heat and add 2.5 tablespoons of the olive oil. Stir in the Aleppo pepper and smoked paprika and heat for 30-60 seconds. Keep the heat low so the spices bloom without burning. Turn off the heat, and leave in the pan to slightly cool until serving.
Arrange the halved eggs over the yogurt. Spoon the warm chili olive oil generously over the top.
Finish with the fresh herbs, flaky salt, black pepper, and one final drizzle of The Governor olive oil

Why we recommend "The Governor, Premium Edition"

The Governor, Premium Edition impresses with both its exquisite taste and high phenolic content. The pepper-y flavor is beautifully balanced with fruity and floral tasting notes, making it perfect for finishing, drizzling, and dipping, and adding robust flavor to any dish.

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