Description
Turkish Eggs, also known as Cilbir, is a traditional Turkish breakfast dish featuring poached eggs served over creamy garlic yogurt and topped with a spiced butter sauce. This recipe combines tangy yogurt with fresh herbs and a vibrant chili and smoked paprika butter drizzle, creating a rich and flavorful start to your day. Simple yet elegant, Turkish Eggs showcase the harmony of textures and flavors in a comforting, easy-to-make dish ideal for brunch or breakfast.
Ingredients
Scale
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
Eggs
- 2 eggs
- 1 tablespoon vinegar (for poaching water)
Spiced Butter Sauce
- 2 oz (55g) butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Instructions
- Prepare the Yogurt Base: In a bowl, combine the Turkish or Greek yogurt with the grated garlic, chopped dill, and chopped mint leaves. Season with salt and pepper to taste. Mix well until smooth and set aside.
- Poach the Eggs: Bring a saucepan of water to a gentle simmer and add 1 tablespoon of vinegar to the water. Crack each egg into a small bowl and gently slide them into the simmering water one at a time. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Make the Spiced Butter Sauce: In a small pan, melt the butter over medium-low heat. Once melted, add chili flakes and smoked paprika. Stir and cook gently for 1-2 minutes, being careful not to burn the spices, until the butter is fragrant and infused with the chili and paprika flavors.
- Assemble the Dish: Spread the yogurt mixture evenly on serving plates. Place the poached eggs on top of the yogurt. Drizzle the warm spiced butter sauce generously over the eggs and yogurt. Garnish with extra herbs if desired, and season with additional salt and pepper to taste. Serve immediately.
Notes
- Use room temperature eggs for better poaching results.
- Adjust the chili flakes amount according to your preferred spice level.
- If you don’t have fresh herbs, dried dill and mint can be used but fresh is recommended.
- Serve with crusty bread to soak up the delicious yogurt and butter sauce.
- Vinegar helps the egg whites to coagulate quickly and retain shape during poaching.
