Scallion Crisp Fried Eggs in Yogurt

If your explore page is anything like mine, you’ve probably seen a million people make çilbir, a Turkish breakfast that has garlicky yogurt topped with chili butter and poached eggs, and yes, it’s so good! In my lazy-girl’s version, I’ve been using whatever chili oil I have on hand and either fried or soft-boiled eggs. One day, as I was making scallion oil for noodles, the thought occurred to me, could I fry eggs in scallion oil? Could I top yogurt with scallion oil? Is there a version of çilbir-ish that uses scallion crisp? Anyways, many thoughts were had from there, and various iterations were tested, until I got to a version I liked — below!

I used (IMO big breakfast for 1, lighter breakfast for 2):

Scallion Crisp Fried Eggs

  • 1/4 cup olive oil
  • 2 eggs
  • 2 scallions, thinly sliced, separating the dark greens from the whites and light greens
  • chili flakes
  • salt and pepper
  • bread of choice

Yogurt

  • 1/2 cup greek yogurt
  • 1/2 clove garlic, grated
  • squeeze of lemon juice
  • salt and pepper

To make:

  • Mix together greek yogurt, lemon juice, grated garlic, salt, and pepper. Allow it to come to room temp while you assemble everything else
  • Heat up olive oil over medium heat and add in scallion whites and light greens and sizzle until they start to turn slightly brown around the edges ~4 minutes
  • Add in the scallion greens and chili flakes and give it a stir
  • Crack in your eggs and season tops with salt and pepper
  • Sizzle until eggs are cooked and scallions are lightly charred ~4-5 minutes
  • Drizzle your scallion crisp and oil onto the yogurt, reserving ~a teaspoon to fry bread in
  • Top your eggs onto the yogurt
  • Return pan to stove with the remaining oil and fry bread until golden brown. Feel free to add additional oil if needed.
  • Enjoy!



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