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Turkish Eggs (Cilbir) Recipe

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Turkish Eggs, also known as Cilbir, is a traditional Turkish breakfast dish featuring silky poached eggs served over a creamy garlic and herb yogurt base, topped with a fragrant, spiced melted butter sauce. This simple yet flavorful recipe combines fresh herbs, smoky paprika, and chili flakes to create a deliciously comforting dish perfect for any morning.

Ingredients

Yogurt Base

  • 1 cup Turkish or Greek yogurt
  • A handful fresh dill, finely chopped
  • A handful fresh mint leaves, finely chopped
  • 1/2 garlic clove, crushed or grated
  • Salt and pepper, to taste

Poached Eggs

  • 2 eggs
  • 1 tablespoon vinegar

Spiced Butter Sauce

  • 2 oz butter (55g)
  • 1 teaspoon chili flakes
  • 1/2 teaspoon smoked paprika

Instructions

  1. Prepare the Yogurt Mixture: Finely chop the dill and mint. Crush or grate half a garlic clove and combine these with the yogurt in a bowl. Season the mixture with salt and pepper to taste and set aside to allow the flavors to meld.
  2. Poach the Eggs: Fill a deep pot with water and bring it to a gentle boil. Add 1 tablespoon of vinegar to the water and stir to create a vortex. Carefully crack one egg into the center of the vortex and cook for three minutes to achieve perfect runny yolks. Remove the egg with a slotted spoon and set aside, then repeat with the second egg.
  3. Make the Spiced Butter Sauce: In a small pan, melt the butter over medium heat. When the butter begins to bubble, add the chili flakes and smoked paprika. Stir continuously until the spices are well incorporated and the butter is fragrant and slightly browned.
  4. Assemble the Dish: Spread a thick layer of the garlicky yogurt mixture onto a serving plate or small bowl. Gently place the poached eggs on top of the yogurt.
  5. Finish and Serve: Drizzle the spiced melted butter over the eggs and yogurt. Garnish with extra fresh mint and dill leaves, and a sprinkle of freshly ground black pepper. Serve immediately for a warm and flavorful breakfast treat.

Notes

  • Use fresh and quality yogurt, preferably Turkish or Greek, for the best texture and taste.
  • The vinegar in the poaching water helps the egg whites coagulate quickly, ensuring neat poached eggs.
  • Adjust chili flakes according to your preferred spice level.
  • Serve immediately to enjoy the eggs warm and the butter sauce fragrant.
  • Can be served with crusty bread for dipping.

Find it online: https://simpleplatter.com/turkish-eggs-cilbir-recipe/