Description
Turkish Eggs, or Cilbir, is a traditional and elegant breakfast dish featuring perfectly poached eggs served atop creamy garlic-infused Greek yogurt, drizzled with a fragrant spiced butter sauce. Garnished with fresh herbs and accompanied by warm pita or toasted baguette, this recipe offers a delightful blend of creamy, spicy, and tangy flavors with a comforting texture perfect for dipping.
Ingredients
Scale
Eggs and Yogurt Base
- 4 eggs
- 1 cup plain Greek yogurt
- 1 clove garlic, finely minced
- 1–2 teaspoons lemon juice (to taste)
- Salt and pepper, to taste
Chili Butter Sauce
- 2 Tablespoons butter
- 1/2 teaspoon paprika, or more to taste
- 1/4 teaspoon Aleppo pepper, or crushed red pepper flakes, or more to taste
- Salt and pepper, to taste
Poaching and Garnish
- Splash of vinegar (for poaching eggs)
- Fresh dill, for garnish (or use fresh mint or parsley)
- Warm pita or toasted baguette slices, for serving
Instructions
- Mix Yogurt: In a bowl, combine the plain Greek yogurt with finely minced garlic, lemon juice, salt, and pepper. Stir well until the ingredients are fully incorporated. Spread this yogurt mixture evenly on the bottom of two shallow serving bowls and set aside.
- Prepare Chili Butter: In a small pan, melt the butter over medium heat. Add paprika, Aleppo pepper (or crushed red pepper flakes), salt, and pepper. Cook for a few seconds until the butter is fragrant and the spices are well infused. Remove from heat and keep warm.
- Poach Eggs: Fill a medium-sized pot with about 3 inches of water and bring to a boil. Reduce the heat until the water is simmering gently. Add a splash of vinegar to the water to help the egg whites set faster. Crack one egg into a small measuring cup or bowl. Gently lower the egg into the simmering water. Repeat with remaining eggs, making sure not to overcrowd the pot.
- Cook Eggs: Let the eggs poach for 3 to 5 minutes, depending on your preferred yolk consistency (3 minutes for runny yolks, up to 5 minutes for more set yolks). Use a slotted spoon to carefully remove each poached egg from the water and drain.
- Assemble and Serve: Place two poached eggs on top of the prepared yogurt in each bowl. Spoon some of the warm chili butter over the eggs, allowing the flavors to meld. Garnish with fresh dill or your choice of mint or parsley. Serve immediately with warm pita bread or toasted baguette slices for dipping.
Notes
- Adding vinegar to the poaching water helps the egg white coagulate quickly, ensuring a neat poached egg.
- You can replace Aleppo pepper with crushed red pepper flakes if unavailable; adjust the quantity based on your spice preference.
- Serve immediately for the best texture and flavor—poached eggs are best fresh.
- Warm the pita or baguette slices just before serving to enhance the dipping experience.
- This recipe serves two people, with two eggs per serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Keywords: Turkish Eggs, Cilbir, poached eggs, Greek yogurt, garlic yogurt sauce, spiced butter, breakfast, brunch, easy Turkish recipe
