Description
Turkish Eggs (Cilbir) is a traditional Turkish breakfast dish featuring tender poached eggs served atop a creamy, garlicky yogurt infused with fresh herbs, and finished with a fragrant spiced butter sauce. This simple yet flavorful recipe offers a perfect balance of tangy, savory, and mildly spicy notes, making it a delightful start to your day.
Ingredients
Scale
Yogurt Mixture
- 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
Poached Eggs
- 2 eggs
- 1 tablespoon vinegar
Spiced Butter Sauce
- 2 oz (55g) butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Instructions
- Prepare the Yogurt Mixture: Finely chop the dill and mint leaves. Crush or grate half a garlic clove. Combine the herbs and garlic with the yogurt in a bowl. Season the mixture with salt and pepper to taste and set aside to allow flavors to meld.
- Poach the Eggs: Fill a deep pot with water and bring it to a boil. Add one tablespoon of vinegar to the water. Stir to create a gentle vortex in the center. Crack each egg into the middle of the vortex and cook for approximately three minutes to achieve a runny yolk consistency.
- Remove the Eggs: Use a slotted spoon to carefully lift the poached eggs from the water and place them aside on a plate while you poach the second egg, repeating the process.
- Make the Spiced Butter Sauce: In a pan over medium heat, melt the butter. Once it begins to bubble, add chili flakes and smoked paprika. Stir continuously until the spices are well combined and the butter is fragrant.
- Assemble the Dish: On a serving plate or small bowl, spread a generous thick layer of the garlicky yogurt with herbs. Place the poached eggs gently on top of the yogurt base.
- Finish and Serve: Drizzle the spiced butter sauce over the eggs. Garnish with extra fresh mint and dill leaves along with a sprinkle of black pepper. Serve immediately for best taste.
Notes
- Garlic can be strong; consider starting with ¼ to ½ garlic clove and adjust to taste. Using a microplane grater helps integrate the garlic smoothly into the yogurt.
- Avoid adding salt to the poaching water as it can cause the egg whites to separate excessively.
- Opt for the freshest eggs possible for best poaching results.
- To make the dish milder, replace chili flakes with sweet paprika.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 185mg
