Turkish Egg Breakfast with Lentils & Crispy Toast
Also known as Cilbir, Turkish eggs are traditionally poached eggs with yogurt (with herbs or garlic mixed in). There is history that states that these eggs date all the way back to the 15th century and this dish has since taken many forms and iterations since then. You can really do your own spin on Turkish eggs and this version is my own version that includes the heartiness of lentils.
Why you’ll love this Turkish egg breakfast recipe:
- Easy: Make this recipe in only 30 minutes
- Versatile: Mix in your own seasonings, and make your eggs whatever way you prefer
- Yummy: The flavors in this dish make it so good. It can be a great brunch, breakfast, or lunch recipe
Ingredient Notes:
Speckled Lentils: I used Silo’s Dark Speckled Lentils for this recipe. These lentils are rich and earthy in flavor. They’re small in size but full of nutrients. The good part of these lentils as well is that they hold their shape and don’t get mushy while cooking. Making them great for recipes like this or soups/stews.
Eggs: Did you know eggs are basically rich in almost every nutrient you need? They’re so good for you which is why although I eat a primarily plant-based diet, I do cheat and sway more vegetarian some days too. In this recipe I hard boiled my eggs but you can also bosch them or prepare them your favorite way.
How to make a turkish egg breakfast:
- Into a large bowl, combine the cooked lentils, vinegar garlic and onion powder. Stir rill combined.
- Combine the Greek yogurt and pressed garlic clove.
- Prepare your hard boiled eggs and desired and peel once cool to touch.
- Lightly heat the olive oil in a small saucepan with the red pepper flakes. Cook till bubbling, around 3 minutes.
- Pull this dish together by adding the yogurt to the base of a large bowl or plate, then top with seasoned lentils, halved boiled eggs, season with salt and pepper, add dill and the hot spicy red pepper flake oil.
- Prepare the baguette to serve by cutting it into slices.
- Heat a large skillet over high heat and add olive oil.
- Add the baguette slices, toasting on each side until crisp and golden.
- Serve toasted baguette with this prepared Turkish breakfast!
Expert Tips & FAQ:
How can I make this recipe vegan? Well you do need the eggs in this recipe, so you can’t make it entirely vegan, but you can swap the yogurt for dairy-free greek yogurt if you wish!!
Serving: You can serve this dish with crackers or sourdough- even use your favorite gluten free option.
Storage: Store in an airtight container in the fridge for 4 - 5 days.
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Turkish Eggs Breakfast with Lentils + Crispy Toast
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 2-3
Ingredients:
- 1 cup cooked Silo Speckled Lentils
- 1 tsp. red wine vinegar
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 ½ cups Greek Yogurt
- 1 garlic clove, pressed
- 2 hard boiled eggs
- 1 tsp. sea salt
- ½ tsp black pepper
- 3 tbsp. Fresh dill
- 3 tbsp. olive oil
- 2 tsp. red pepper flakes
- 1 large baguette, cut into discs toasted till crispy
Method:
- Into a large bowl, combine the cooked lentils, vinegar garlic and onion powder. Stir till combined.
- Combine the Greek yogurt and pressed garlic clove.
- Prepare your hard boiled eggs and desired and peel once cool to touch.
- Lightly heat the olive oil in a small saucepan with the red pepper flakes. Cook till bubbling, around 3 minutes.
- Pull this dish together by adding the yogurt to the base of a large bowl or plate, then top with seasoned lentils, halved boiled eggs, season with salt and pepper, add dill and the hot spicy red pepper flake oil.
- Prepare the baguette to serve by cutting it into slices.
- Heat a large skillet over high heat and add olive oil.
- Add the baguette slices, toasting on each side until crisp and golden.
- Serve toasted baguette with this prepared Turkish breakfast!
Notes:
Use dairy-free greek yogurt if you wish!!
You can serve this dish with crackers or sourdough- even use your favorite gluten free option!!
Store in an airtight container in the fridge for 4 - 5 days.
