Our Take On Turkish Eggs

A creamy, herby, lemony twist on Turkish eggs — light but rich, cozy but fresh. The base is a smooth blend of cottage cheese and sour cream (or Greek yogurt) with lemon, dill, garlic, and turmeric for color and brightness. Topped with a jammy egg, drizzled with chili oil, and served with crispy turkey bacon and your choice of golden hashbrowns, toasted bread, or warm pita — it’s effortless comfort with a balanced, nourishing edge.

Quick Facts

• Prep Time: 5 minutes

• Cook Time: 15–20 minutes

• Total Time: 20–25 minutes

• Serves: 1 (easy to scale up for 2–4)

Where This Dish Comes From

This recipe is inspired by Çılbır, a traditional Turkish breakfast that dates back to the Ottoman Empire. The original dish features poached eggs over garlicky yogurt, topped with spiced butter or chili oil. Addie’s version keeps that creamy, tangy foundation but swaps in cottage cheese and sour cream for extra protein and richness — then adds crisp turkey bacon and a starchy base (hashbrowns, bread, or pita) for a more complete, hearty meal.

Ingredients

For the base:

• ¼ cup cottage cheese

• 1 tbsp sour cream or plain Greek yogurt

• Juice of ¼–½ lemon (to taste)

• 1 small clove garlic, minced or grated (or ¼ tsp garlic powder if you’re out of fresh)

• 1 tsp finely chopped fresh dill (plus more for garnish)

• 1 tsp finely chopped green onion (or a pinch of onion powder if needed)

• Pinch of turmeric

• Optional: pinch of chili flakes (for a little heat)

• Salt & black pepper, to taste

For the toppings:

• 1 large egg

• 1–2 slices turkey bacon

• Optional: chili oil, for drizzling

• Serve with: crispy hashbrowns, toasted bread, or warm pita — whichever you’re craving

Instructions

1. Bake the bacon (and hashbrowns, if using): Preheat your oven to 425°F (220°C). Place the turkey bacon (and hashbrown patties, if using) on a parchment-lined baking sheet. Bake for 15–20 minutes, flipping the hashbrowns halfway through, until crisp and golden. Once cooked, chop the turkey bacon into small pieces.

2. Make the base: In a small bowl or blender, combine the cottage cheese, sour cream (or yogurt), lemon juice, garlic, dill, green onion, turmeric, salt, pepper, and chili flakes (if using). Blend or whisk until smooth, then spread onto a shallow bowl or plate.

3. Cook the egg: Bring a small pot of water to a gentle boil and add a splash of vinegar — it helps the egg peel cleanly. Lower in the egg and cook for 6 minutes for a jammy center. Transfer to ice water to stop the cooking, then peel carefully.

4. Assemble: Spoon the egg over the creamy base and gently crack it open so the yolk spills slightly. Drizzle with chili oil if you like spice (or skip it for a milder version). Top with extra dill, scatter the chopped bacon, and serve with crispy hashbrowns, toasted bread, or warm pita for dipping.

Addie’s Tips:

• A splash of vinegar in your boiling water makes the egg peel perfectly.

• Add chili flakes to the base for a subtle kick — or skip all chili for a mellow, creamy flavor.

• Lemon is essential; it balances the richness beautifully.

• Hashbrowns make it hearty, bread makes it classic, and pita gives it a Mediterranean feel.

Approximate Nutrition (per serving)

(With one egg, two slices turkey bacon, cottage cheese + sour cream base, and one hashbrown patty)

Nutrient	Amount
Calories	~365 kcal
Protein	~25 g
Fat	~23 g
Carbohydrates	~16 g
Fiber	~1 g
Sugars	~3 g
Sodium	~720 mg
Cholesterol	~210 mg

Notes: Using Greek yogurt instead of sour cream lowers fat and adds protein. Bread or pita instead of hashbrowns keeps calories about the same but shifts macros slightly higher in carbs. Cutting down to one slice of turkey bacon saves ~40 calories.