Prebiotic Turkish eggs


20 mins

A popular Mediterranean breakfast or brunch, these Turkish eggs or Çılbır are full of prebiotic goodness. Whilst they don’t pack the punch on plant points, they are a great way to start the day… leaving your gut-microbes happy.


A bowl of prebiotic Turkish eggs topped with sprigs of dill and mint and a drizzle of chilli oil.

2 Plant Points


Yoghurt sauce

  • 350g live yoghurt (we used Bio&Me Original Live Yoghurt)
  • 1 garlic clove finely grated
  • Pinch Himalayan or sea salt

Chilli oil

  • ¼ cup extra virgin olive oil (EVOO)
  • 1 tbsp mild chilli flakes Aleppo or Pul Bieber (readily available large supermarkets now) or 1 tsp regular chilli flakes


  • 4 eggs
  • 2 tbsp white wine vinegar (or vinegar of choice)

To serve

  • Mixed fresh herbs


  1. In a small bowl add the yoghurt, finely grated garlic, and salt. Stir to combine and set aside.
  2. Put the oil and chilli flakes into a small pan and warm gently to infuse and remove from the heat and set aside.
  3. Bring a pan of water to the boil or deep sided frying pan, add the vinegar (do not salt the water). Crack an egg into a small mug and carefully and slowly plop the egg into the pan of just simmering water, repeat with the remaining eggs. Cook for about 4-5 mins.
  4. Remove eggs and allow to drain on kitchen towel.
  5. In two shallow bowls divide the yoghurt, add to eggs and drizzle liberally with the chilli oil.
  6. Finish by sprinkling a combination of roughly chopped herbs and season with black pepper and a little salt. Serve with toasted bread of choice.

Check out the full Bio&Me Range.


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