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Spicy Turkish Egg Toast (Çılbır Toast)

A magnificent savory breakfast featuring thick toasted sourdough topped with garlicky whipped yogurt, a crispy fried egg, fiery chili butter, and fresh dill.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 toast
Course: Breakfast, Brunch
Cuisine: Mediterranean, Turkish Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Base and Spread
  • 1 thick slice artisan sourdough bread
  • 0.33 cup plain whole-milk Greek yogurt or whipped ricotta
  • 1 small clove garlic finely grated or minced
  • 0.5 tsp fresh lemon juice
Egg and Chili Butter
  • 1 large egg
  • 1 tbsp unsalted butter
  • 0.5 tsp Aleppo pepper or red pepper flakes mixed with a pinch of paprika if using flakes
  • 1 tsp olive oil for cooking
Garnish
  • 1 tbsp fresh dill chopped or in sprigs
  • to taste flaky sea salt and black pepper

Equipment

  • Skillet or Frying Pan
  • Small saucepan for butter
  • Small mixing bowl

Method
 

  1. In a small bowl, mix the Greek yogurt, grated garlic, lemon juice, salt, and pepper. Set aside.
  2. Toast the slice of sourdough bread in a skillet with a tiny bit of olive oil until crispy and golden brown on both sides.
  3. In a very small pan, melt the butter over low heat. Remove from heat immediately once melted and stir in the Aleppo pepper/chili flakes to infuse the butter.
  4. In a skillet, heat 1 tsp olive oil over medium-high heat. Fry the egg until the edges are crispy and whites are set, keeping the yolk runny.
  5. Spread the garlicky yogurt mixture thickly over the toasted sourdough.
  6. Place the fried egg on top of the yogurt layer.
  7. Drizzle the infused chili butter generously over the egg and yogurt.
  8. Garnish with fresh dill sprigs, black pepper, and flaky sea salt. Serve immediately.

Notes

If you don't like raw garlic, you can use a pinch of garlic powder instead. Ensure you use thick, high-quality bread so it doesn't get soggy under the yogurt.