Salsa Macha Turkish-Style Eggs
This fiery twist on the Turkish classic Çılbır layers garlicky Greek yogurt with perfectly poached eggs and a generous drizzle of smoky, nutty salsa macha. The cool, creamy yogurt balances the heat of the salsa, while warm sourdough or pita is perfect for scooping up every bite. It’s rich, bold, and ready in just 15 minutes—perfect for a savory brunch or light dinner with serious flavor.
Ingredients
- 4 large eggs
- 1 cup plain Greek yogurt
- 2 cloves garlic finely minced or microplaned
- Salt to taste
- 4 tbsp salsa macha
- Fresh cilantro for garnish
- Toasted sourdough bread or warm pita for serving
Instructions
- Fill a small pot with 2 – 3 inches of water and heat to a gentle simmer.
- Crack each egg into a small bowl and gently slide 1 – 2 eggs into the water.
- Poach for 2 – 3 minutes, then remove with a slotted spoon and transfer to paper towels. Repeat with remaining eggs.
- In a small mixing bowl, stir together the Greek yogurt, garlic and salt. Set aside.
- To assemble, spread the garlic yogurt onto 2 plates.
- Top each with 2 poached eggs.
- Drizzle with salsa macha, garnish with fresh cilantro, and serve immediately with sourdough or warm pita.
Notes
- Greek yogurt works best here, but labneh or plain whole milk yogurt also shine.
- Use a spoon to gently swirl the water before adding each egg to help it hold shape.
- If your salsa macha is too thick, thin it with a little oil before drizzling.
- For extra richness, top with a drizzle of olive oil or melted butter.
- These are best served immediately while the yolks are still soft and warm.
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