Turkish Eggs (Cilbir) Recipe
Turkish Eggs, or Cilbir, is a traditional Turkish breakfast dish featuring perfectly poached eggs on a bed of creamy garlic-infused yogurt, topped with a spicy melted butter sauce flavored with chili flakes and smoked paprika. Fresh herbs such as dill and mint elevate the dish with vibrant freshness, making it a delightful and comforting meal perfect for breakfast, brunch, or any time of day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
Yogurt Base
- 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
Eggs
- 2 eggs
- 1 tablespoon vinegar
Spiced Butter Sauce
- 2 oz butter (55g)
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Instructions
- Prepare the Yogurt Mixture: Finely chop the dill and mint, then crush or grate the garlic clove. Combine these with the yogurt, season with salt and pepper, and set aside to meld the flavors.
- Poach the Eggs: Fill a deep pot with water and bring to a boil. Add 1 tablespoon vinegar to the boiling water and create a gentle vortex by stirring. Carefully crack one egg into the center of the vortex. Poach the egg for 3 minutes to achieve a runny yolk. Remove with a slotted spoon and set aside. Repeat with the second egg.
- Make the Spiced Butter Sauce: In a pan, melt the butter over medium heat. Once it starts bubbling, add the chili flakes and smoked paprika, stirring well until the spices are fully incorporated and fragrant.
- Assemble the Dish: Spread a thick layer of the garlicky herb yogurt on a serving plate or small bowls. Place the poached eggs on top of the yogurt base.
- Finish and Serve: Drizzle the spiced butter sauce over the eggs and yogurt. Garnish with additional fresh mint, dill, and a grind of black pepper before serving.
Notes
- Use only ¼ to ½ a garlic clove to avoid overpowering the yogurt; grating the garlic helps it blend smoothly.
- Do not add salt to the poaching water as it can cause the egg whites to disperse.
- Always use fresh eggs to ensure the best poaching results.
- For a milder version, substitute chili flakes with sweet paprika in the butter sauce.
Keywords: Turkish eggs, Cilbir, poached eggs, garlic yogurt, chili butter sauce, Turkish breakfast, herb yogurt, dill, mint
Find it online: https://tastemadebyclara.com/turkish-eggs-cilbir-recipe/
