Name: Turkish Eggs (Cilbir) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: 1 cup Turkish or Greek yogurt; A handful fresh dill, finely chopped; A handful fresh mint leaves, finely chopped; ½ garlic clove, crushed or grated; Salt and pepper, to taste; 2 eggs; 1 tablespoon vinegar; 2 oz butter (55g); 1 teaspoon chili flakes; ½ teaspoon smoked paprika

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Introduction

Turkish Eggs, or Cilbir, is a simple yet elegant dish featuring poached eggs served over herb-infused yogurt and topped with spiced melted butter. Perfect for breakfast or brunch, it delivers a delightful combination of creamy, tangy, and spicy flavors that will brighten your morning.

A white bowl holds two smooth, white poached eggs placed side by side near the center. They sit on a bed of creamy, thick white yogurt spread in a circular shape, covering the bottom of the bowl. Bright orange-red chili oil is drizzled over the eggs and yogurt, creating an uneven ring with specks of spices and small bubbles on the surface. Small green herb leaves and sprigs of dill add pops of color, arranged around the eggs and on the chili oil. The bowl is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Turkish or Greek yogurt
A handful fresh dill
A handful fresh mint leaves
½ garlic clove
2 eggs
1 tablespoon vinegar
2 oz (55g) butter
1 teaspoon chili flakes
½ teaspoon smoked paprika
Salt and pepper to taste

Instructions

Step 1: Finely chop the dill and mint, crush or grate the garlic clove, and combine all with the yogurt. Season with salt and pepper, then set aside.
Step 2: Bring a deep pot of water to a boil and add the vinegar. Stir the water to create a vortex, then gently crack an egg into the center. Poach for 3 minutes to achieve a runny yolk.
Step 3: Remove the poached egg with a slotted spoon and set aside. Repeat the poaching process with the second egg.
Step 4: In a pan, melt the butter until it begins to bubble. Add chili flakes and smoked paprika, stirring to combine and create a flavorful spiced butter sauce.
Step 5: Spread a thick layer of the garlicky yogurt with herbs on a serving plate or bowl. Place the poached eggs on top.
Step 6: Drizzle the spiced butter over the eggs and yogurt. Garnish with extra fresh mint, dill, and a sprinkle of black pepper before serving.

Tips & Variations

Use only ¼ to ½ a garlic clove to avoid overpowering the dish; grating it helps blend the flavor smoothly.
Do not add salt to the poaching water, as it causes egg whites to separate.
Opt for fresh eggs to ensure easier poaching and better texture.
Make the dish milder by substituting chili flakes with sweet paprika.

Storage

Turkish Eggs are best enjoyed fresh. If you need to store leftovers, keep the yogurt and spiced butter separate in airtight containers in the refrigerator for up to 2 days. Poached eggs do not reheat well and are best made fresh.

How to Serve

The dish shows two white poached eggs placed side by side on a thick, creamy white sauce spread in a circle on a white plate. The eggs are topped and surrounded by a bright orange-red spiced oil drizzle that creates irregular shapes and patches over the sauce and eggs. Small green herb leaves and delicate dill sprigs are arranged around the eggs, adding fresh green accents. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What drink is normally served with Turkish Eggs?

Turkish tea is traditionally served alongside Cilbir, but a mild coffee or fresh juice also pairs nicely.

Are Turkish Eggs good for you?

Yes, this dish offers a good balance of protein, healthy fats, and fresh herbs, making it a nutritious and satisfying meal.