Description
Turkish Eggs, also known as Cilbir, is a simple yet flavorful breakfast dish featuring poached eggs served atop a bed of creamy garlic-infused yogurt and topped with a spiced melted butter sauce. This traditional Turkish recipe combines fresh herbs, tangy yogurt, perfectly poached eggs, and a smoky, spicy butter drizzle for a comforting and elegant start to your day.
Ingredients
Scale
For the Yogurt Base
- 1 cup Turkish or Greek yogurt
- ½ garlic clove, grated
- A handful of fresh dill, chopped
- A handful of fresh mint leaves, chopped
- Salt and pepper to taste
For the Eggs and Sauce
- 2 eggs
- 1 tablespoon vinegar
- 2 oz (55g) butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Instructions
- Prepare the Yogurt Mixture: In a bowl, mix the yogurt with the grated garlic, chopped dill, chopped mint leaves, and salt and pepper to taste. Stir well until combined and set aside to let the flavors meld.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add the vinegar, which helps the egg whites coagulate. Crack the eggs one at a time into a small cup and carefully slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and let them drain briefly.
- Melt the Spiced Butter: In a small pan, melt the butter over medium heat. Once melted, add the chili flakes and smoked paprika. Stir quickly and let the spices infuse the butter for about 30 seconds before removing from heat to avoid burning.
- Assemble the Dish: Spread the garlic-herb yogurt evenly onto plates. Gently place the poached eggs on top of the yogurt. Drizzle the warm spiced butter over the eggs and yogurt. Optionally, garnish with a sprinkle of extra dill or mint for freshness.
- Serve Immediately: Serve the Turkish Eggs warm with crusty bread on the side to soak up the flavorful sauce. Enjoy this delicious and elegant breakfast right away for the best experience.
Notes
- Use fresh eggs for best poaching results to keep the whites intact.
- Add vinegar to the poaching water to help the egg whites hold their shape.
- The yogurt base can be made ahead and refrigerated to let flavors develop.
- Adjust the chili flakes and smoked paprika to suit your preferred spice level.
- Serve with toasted bread or pide for a traditional accompaniment.
