About This Recipe
Inspired by Turkish çılbır, this quick keto breakfast layers silky poached eggs over cool garlic yogurt and twirly zucchini zoodles, all finished with a drizzle of sizzling Aleppo pepper butter. It’s bright, satisfying, and table-ready in about 15 minutes—perfect for busy mornings or a cozy brunch.
At a Glance
- Category: Breakfast
- Difficulty: Medium
- Total Time: ~15 minutes
- Servings: 1
Ingredients
- Eggs
- Full‑fat Greek yogurt
- Butter
- Zucchini (spiralized into zoodles)
- Garlic
- Aleppo pepper (or mild chili flakes)
- Sea salt & black pepper, to taste
- (Optional) Fresh dill or mint, pinch of paprika, splash of vinegar for poaching
Instructions
- Garlic yogurt: In a small bowl, mix full‑fat Greek yogurt with a finely grated garlic clove and a pinch of salt. Spread onto a shallow plate or bowl.
- Zoodles: Spiralize a small zucchini. Pat dry, then sauté in about 1/2 tablespoon butter for 60–90 seconds until just tender. Season lightly and mound over the yogurt.
- Poach eggs: Bring a saucepan of water to a gentle simmer with a splash of vinegar. Swirl the water, slide in two eggs, and poach 3–4 minutes for jammy yolks. Lift out with a slotted spoon and drain briefly.
- Chili butter: In a small pan, melt about 1 tablespoon butter until foamy. Stir in 1 teaspoon Aleppo pepper (or mild chili flakes) and a pinch of paprika; sizzle 20–30 seconds to bloom the spices, then remove from heat.
- Assemble: Nestle the poached eggs on the zoodles and yogurt. Spoon the hot chili butter generously over the eggs.
- Finish: Crack on black pepper and scatter fresh dill or mint. Serve immediately while warm and saucy.
Keto Focus
Grain‑free and low‑carb by swapping bread or potatoes for zucchini noodles. Full‑fat yogurt and butter deliver satiating fats, while eggs add high‑quality protein—all with minimal net carbs and no added sugar.
Nutrition Facts (per serving)
- Calories: 440
- Protein: 24g
- Fat: 33g
- Total Carbs: 10g
- Fiber: 1.5g
- Net Carbs: 8.5g
Tips & Variations
- Make it extra creamy: Fold a spoon of labneh into the yogurt for added tang (adjust macros if tracking).
- Spice swap: No Aleppo? Use smoked paprika plus a pinch of red pepper flakes for gentle heat.
- Add greens: Toss a handful of baby spinach with the zoodles for more volume with minimal carbs.
- Protein boost: Top with an extra poached egg or a few slices of smoked salmon.
- Dairy‑free option: Try unsweetened coconut yogurt and ghee for the butter.
Serving Ideas
- Finish with lemon zest and dill for a bright, brunchy twist.
- Pair with sliced avocado for even more healthy fats.