Turkish Eggs Cilbir (Printable Recipe)
Poached eggs with herbed yogurt and spiced butter make a comforting Turkish-style breakfast.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 cup Greek or Turkish yogurt
02 -
1 handful fresh dill, chopped
03 -
1 handful fresh mint leaves, chopped
04 -
1/2 garlic clove, grated
05 -
2 large fresh eggs
06 -
1 tablespoon white vinegar
07 -
2 oz unsalted butter (55g)
08 -
1 teaspoon chili flakes or Aleppo pepper
09 -
1/2 teaspoon smoked paprika
10 -
Salt and black pepper to taste
# Steps to Follow:
01 -
Chop dill and mint finely, grate the garlic clove, and mix all with the yogurt. Season with salt and pepper, then set aside to allow flavors to infuse.
02 -
Bring a deep pot of water to a boil, add vinegar, and stir to create a vortex. Crack an egg into the center and poach for 2–3 minutes. Remove with slotted spoon and repeat.
03 -
In a small pan over medium heat, melt butter. When it bubbles, add chili flakes and smoked paprika. Stir gently until fragrant and remove from heat.
04 -
Spread yogurt mixture on a serving plate or bowl. Place poached eggs on top and gently break yolks. Drizzle with spiced butter and garnish with herbs and pepper.
# Extra Tips:
01 -
Use a microplane to grate garlic finely for better integration into the yogurt base.
02 -
Always use fresh eggs for easier and neater poaching.
03 -
Do not add salt to poaching water to avoid breaking egg whites.
04 -
Substitute chili flakes with sweet paprika for a milder version.