Description
Turkish Eggs, also known as Cilbir, is a simple yet flavorful dish featuring poached eggs served atop a bed of garlicky herbed yogurt, drizzled with spiced melted butter. This classic Turkish breakfast combines creamy, tangy yogurt with perfectly poached eggs and a smoky, spicy butter sauce, creating a comforting and elegant meal that can be prepared in just 25 minutes.
Ingredients
Scale
Yogurt Mixture
- 1 cup Greek or Turkish yogurt
- ½ garlic clove, minced
- A handful of fresh dill, chopped
- A handful of fresh mint leaves, chopped
- Salt and pepper to taste
Eggs and Poaching
- 2 fresh eggs
- 1 tablespoon vinegar (for poaching eggs)
Spiced Butter
- 2 tablespoons butter
- 1 teaspoon chili flakes
- 1 teaspoon smoked paprika
Instructions
- Prepare the Yogurt: In a bowl, combine the Greek yogurt with the minced garlic and chopped fresh dill and mint leaves. Mix well to blend the flavors evenly. Season the mixture with a pinch of salt and freshly ground black pepper to taste.
- Poach the Eggs: Fill a pot with water and bring it to a gentle boil. Add the tablespoon of vinegar to help the eggs coagulate. Using a spoon, stir the water to create a gentle vortex, then carefully crack each egg into the center of the whirlpool. Poach the eggs for about 2-3 minutes until the whites are set but the yolks remain runny.
- Make the Spiced Butter: While the eggs are poaching, melt the butter slowly in a small pan over medium heat. Once melted, stir in the chili flakes and smoked paprika. Keep stirring until the butter becomes aromatic and the spices are well incorporated, taking care not to burn the butter.
- Plate the Dish: Spread a thick layer of the herbed yogurt evenly onto serving plates. Gently lift the poached eggs from the water with a slotted spoon and place them on top of the yogurt layer.
- Drizzle and Garnish: Drizzle the warm spiced butter over the eggs and yogurt, making sure it coats the eggs nicely. Finally, garnish the dish with additional fresh mint and dill for an extra burst of freshness and color.
- Serve Immediately: Serve the Turkish eggs right away while everything is warm and fresh, enjoying the creamy, tart, and spicy combination.
Notes
- Use fresh eggs for the best poaching results.
- Adjust the chili flakes according to your spice preference.
- For a thicker yogurt texture, strain the yogurt beforehand.
- Serve with toasted bread or pita to scoop up the yogurt and eggs.
- Ensure the water is at a gentle simmer, not a rolling boil, to prevent the eggs from breaking apart while poaching.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
