Description
Turkish Eggs Cilbir is a classic and flavorful dish featuring perfectly poached eggs served over a creamy garlic-infused Greek yogurt base, topped with a warm, spiced chili butter. This traditional Turkish breakfast or brunch recipe is quick to prepare and pairs wonderfully with rustic bread, making it a comforting yet elegant meal.
Ingredients
Scale
For the Yogurt Base:
- 1 cup (240g) full-fat Greek yogurt
- 1 garlic clove, finely grated or minced
- Salt, to taste
For the Poached Eggs:
- 2 large eggs
- 1 tablespoon vinegar (for poaching water)
- Water for poaching
For the Chili Butter:
- 2 tablespoons unsalted butter
- 1 teaspoon Aleppo pepper (or red pepper flakes)
- ½ teaspoon sweet smoked paprika (optional)
For Serving:
- Fresh dill or parsley, chopped (optional)
- Crusty bread, pita, or simit
Instructions
- Prepare the Yogurt Base: In a bowl, combine the Greek yogurt with grated garlic and a pinch of salt. Stir well until the mixture is smooth and creamy. Set it aside at room temperature to allow the flavors to meld.
- Poach the Eggs: Bring a saucepan of water to a gentle simmer. Add the vinegar to the water to help the eggs coagulate better while poaching. Crack each egg into a small bowl or cup first to ensure they are fresh and unbroken, then gently lower each egg into the simmering water. Poach for 3–4 minutes, until the egg whites are set but the yolks remain soft and runny.
- Remove Eggs: Use a slotted spoon to carefully remove the poached eggs from the water. Drain them briefly on a paper towel to remove excess water.
- Make Chili Butter: In a small pan, melt the unsalted butter over medium heat. Stir in the Aleppo pepper and sweet smoked paprika, if using, and cook for about 30 seconds until fragrant. Remove from heat immediately to prevent burning.
- Assemble the Dish: Spread the prepared yogurt mixture evenly on a plate or in a shallow bowl. Place the poached eggs over the yogurt. Drizzle the warm chili butter generously over the eggs and yogurt.
- Garnish and Serve: Sprinkle chopped fresh dill or parsley on top for a fresh herbal note. Serve the Turkish Eggs Cilbir immediately accompanied by crusty bread, pita, or simit to scoop up the creamy yogurt and runny yolk.
Notes
- Use fresh eggs for the best poaching results; older eggs tend to spread more in the water.
- The vinegar in the poaching water helps the eggs hold their shape but does not affect the flavor significantly.
- Aleppo pepper provides a mild, fruity heat; substitute with red pepper flakes but adjust quantity to taste.
- You can prepare the yogurt base a few hours ahead of time but add garlic freshly grated for the best flavor.
- Serve immediately so the chili butter remains warm and the yolks are perfectly runny.
