The official Kilis recipe records Mıkla as a simple regional preparation of eggs, olive oil and garlicky yogurt. The eggs are cooked without stirring, broken with a spoon only after they set, and laid over a finger-deep bed of yogurt before the mint and red pepper finish.
Mıkla — Recipe Card
Kilis Eggs over Garlicky Yogurt
Makes 4 servings · Serves 4 as part of a Turkish breakfast or 2 as a light meal.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Mıkla
Season the yogurt
Crush the garlic with half the salt to a paste. Whisk it into the yogurt until smooth, then spread the yogurt about 2 cm/¾ inch deep on a wide serving plate.
Warm the olive oil
Heat the olive oil in a 24 cm/10-inch nonstick skillet over medium-low heat until it shimmers gently but does not smoke.
Cook the eggs without stirring
Crack in the eggs, keeping them in a single layer. Sprinkle with the remaining salt, reduce the heat to low and cover. Cook 4–6 minutes, until the whites and yolks are firm or the egg pieces reach 71°C/160°F.
Break into rustic pieces
Remove the lid and use the edge of a spoon to divide the set eggs into large irregular pieces. Turn them once in the olive oil so the cut surfaces are lightly coated; do not scramble.
Assemble and serve
Spoon the warm egg pieces and the oil from the pan over the garlic yogurt. Sprinkle evenly with dried mint and sweet red pepper, then serve immediately.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/kilis-eggs-with-garlic-yogurt-mikla. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Yogurt texture
Use thick full-fat plain yogurt. If it is loose, drain it in a cheesecloth-lined sieve for 30–60 minutes before measuring.
Egg doneness
The regional method cooks the eggs without stirring, then breaks them with a spoon. For safety, cook until both whites and yolks are firm, or until the egg pieces reach 71°C/160°F.
Heat level
Mild when made with sweet Turkish red pepper or paprika. For a hotter version, replace half with pul biber; for no added chili, use only sweet paprika.
Dietary and allergens
Vegetarian. Contains milk and egg. Spice blends can vary, so no gluten-free or cross-contact claim is made.
Garlic strength
Three cloves give the assertive flavor recorded in the Kilis recipe. Use two for a gentler breakfast plate without changing the method.
Serving
Mıkla is especially good at breakfast, but it also works as a quick light meal. Bread is optional and is not part of the base recipe here.
How to store and reheat Mıkla
Serve immediately for the best contrast between warm eggs and cool yogurt. Refrigerate within 2 hours, or within 1 hour above 32°C/90°F. If preparing ahead, store the garlic yogurt and cooked eggs separately for up to 3 days; reheat the eggs to 74°C/165°F and spoon them over chilled yogurt. Mixed leftovers may be eaten chilled within 3 days but will lose texture. Do not freeze.
Mıkla: questions and answers
Is Mıkla the same as çılbır?
No. Çılbır typically uses poached eggs and pepper butter; Kilis Mıkla uses eggs cooked in olive oil, broken after setting and laid over garlic yogurt.
Should the yogurt be warm?
No. Keep it cool or near room temperature. Very cold yogurt can be tempered for 10 minutes, but do not leave it unrefrigerated beyond food-safety limits.
Can I scramble the eggs?
The texture will change. The regional method leaves them unstirred until set, then breaks them into distinct pieces with a spoon.
Can I make it ahead?
Mix the garlic yogurt and cook the eggs up to one day ahead, refrigerate separately, then reheat the eggs thoroughly and assemble just before serving.
