Çilbir, poached eggs with yoghurt
Çilbir sets poached eggs over garlicky labne-style yoghurt, finished with butter warmed until it browns with paprika or chilli. It is spooned rather than cut, eggs and yoghurt and spiced butter combined in one bite.
Shakshuka and menemen, two egg pans
Both dishes cook eggs into a pan of stewed tomato and pepper, but they diverge from there. Menemen keeps the eggs loosely scrambled through the sauce, while SkaZka's shakshuka — offered classic or veggie — sets them more whole, closer to a shared skillet than a plate.
Bread and pastry on the table
Gözleme, the Turkish stuffed flatbread cooked with spinach and feta, trio cheese, or minced beef, does double duty at breakfast and lunch. Alongside it, the bakery case has borek spinach & feta and croissants for anyone building a lighter plate.
What to drink
Turkish coffee, brewed unfiltered, is the traditional finish rather than the opener at kahvaltı — most guests start with tea or juice and order coffee once the plates are cleared.