Turkish Eggs Savory Oatmeal is a delicious fusion dish that reimagines the classic Turkish çılbır by combining creamy oatmeal with perfectly poached eggs, a tangy yogurt sauce, and a drizzle of spicy chili butter. This creative twist brings together a comforting bowl of oats with bold, vibrant flavors, making it a satisfying meal for breakfast or brunch.

The base of this dish is the savory oatmeal. Rolled oats are simmered in bone broth with a pinch of salt and black pepper until they reach a rich, creamy consistency. This simple yet hearty foundation is not only comforting but also offers a neutral backdrop that lets the vibrant toppings shine through.

Next, a garlicky yogurt sauce is prepared by mixing plain Greek yogurt with minced garlic and fresh herbs. This cool, tangy sauce provides a refreshing contrast to the warm oatmeal, adding a creamy texture and a subtle punch of flavor that perfectly complements the dish’s overall profile.

The centerpiece of this recipe is the poached eggs. Gently cooked in simmering water (with a splash of white vinegar, if desired, to help the whites set quickly), these eggs are carefully poached until the yolks remain beautifully soft and runny. Their richness ties the dish together, melding seamlessly with both the oatmeal and the yogurt sauce.

A vibrant drizzle of chili butter is then added to infuse the dish with a smoky, spicy note. This is made by melting unsalted butter with olive oil, then stirring in Aleppo pepper and smoked paprika to let the spices bloom without burning. The warm, aromatic butter adds a final layer of flavor, elevating the dish to new heights.

To assemble, the creamy oatmeal is divided between two bowls, each topped with a generous dollop of the garlic yogurt and a perfectly poached egg. A final drizzle of chili butter, along with optional garnishes like fresh herbs, crumbled feta, or toasted pine nuts, brings the dish together for a visually appealing and flavor-packed experience. Enjoy this delightful fusion of creamy, spicy, and tangy elements that transforms a classic into something truly memorable.

Turkish Egg Savory Oats

Serves: 1-2

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Ingredients:

1 cup rolled oats
2 cups chicken bone broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Greek yogurt
1-2 cloves garlic
1/2 tablespoon chopped dill
1/2 tablespoon chopped parlsey
2 tablespoons butter
1 teaspoon olive oil
1/2 teaspoon Aleppo pepper
1/4 teaspoon smoked paprika
2 eggs
1 tablespoon vinegar (for poaching, optional)
Crumbled feta, toasted pine nuts, extra herbs (for garnish)

Directions:

Prepare the savory oatmeal:
• In a small saucepan, combine rolled oats, bone broth, salt, and black pepper.
• Bring to a boil, then reduce to a simmer. Cook for 5–7 minutes, stirring occasionally, until the oats are creamy and cooked through.
Make the yogurt sauce:
• In a bowl, mix Greek yogurt with garlic and chopped herbs. Set aside at room temperature.
Poach the eggs:
    •    Bring a medium pot of water to a gentle simmer. Add white vinegar if using.
    •    Crack each egg into a small bowl. Create a gentle whirlpool in the water and carefully slide one egg into the center. Repeat with the second egg.
    •    Cook for 3–4 minutes for a soft yolk. Remove with a slotted spoon and drain on a paper towel.
Prepare the chili butter:
• In a small skillet, melt butter with olive oil over low heat. Once melted, add chili flakes and smoked paprika. Stir and let the spices infuse for 1–2 minutes, being careful not to burn the butter. Remove from heat.
Assemble the dish:
    •    Divide the savory oatmeal into two bowls.
    •    Top each bowl with a generous dollop of the garlic yogurt.
    •    Place a poached egg on top of the yogurt.
    •    Drizzle the warm chili butter over the eggs and yogurt.
Garnish and serve:
• Sprinkle with fresh dill and parsley, crumbled feta, and toasted pine nuts if desired. Serve immediately.

Enjoy!