Description
Turkish Eggs (Cilbir) is a traditional and flavorful Turkish breakfast dish featuring poached eggs nestled on a bed of garlicky yogurt, drizzled with spiced butter, and garnished with herbs. Served with crusty bread, it’s a satisfying and delicious meal.
Ingredients
Scale
Greek Yogurt Mixture:
- 2 cups plain Greek yogurt
- 1 garlic clove, finely minced
- 1/4 teaspoon salt
Spiced Butter:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 1/2 teaspoon red pepper flakes (Aleppo or chili flakes)
Poached Eggs:
- 4 large eggs
- 1 tablespoon white vinegar
Garnish and Serving:
- Fresh dill or parsley for garnish
- Crusty bread for serving
Instructions
- Greek Yogurt Mixture: In a bowl, combine Greek yogurt, minced garlic, and salt until smooth. Set aside.
- Spiced Butter: In a small skillet, melt butter and olive oil over medium heat. Stir in paprika and red pepper flakes. Remove from heat and keep warm.
- Poached Eggs: Fill a saucepan with water and bring to a gentle simmer. Add vinegar. Crack eggs into a bowl and slide gently into the water. Poach for 3–4 minutes until set. Remove with a slotted spoon and drain on paper towels.
- Assembly: Spread the garlicky yogurt onto plates, top with poached eggs, drizzle with spiced butter. Garnish with dill or parsley. Serve with crusty bread.
Notes
- Ensure the yogurt is at room temperature to avoid cooling the eggs too quickly.
- Aleppo pepper provides an authentic flavor, but chili flakes can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Poaching, Stovetop
- Cuisine: Turkish, Middle Eastern
Nutrition
- Serving Size: 2 eggs with yogurt and sauce
- Calories: 320
- Sugar: 5 g
- Sodium: 330 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 370 mg
