Description
Turkish Eggs, also known as Cilbir, is a traditional Turkish breakfast dish featuring poached eggs served over a creamy, garlicky yogurt base and topped with a spiced melted butter sauce. Fresh herbs like dill and mint add brightness, while chili flakes and smoked paprika provide a perfect warmth. This simple yet flavorful dish is easy to prepare and showcases the perfect combination of textures and tastes.
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 and combine with the yogurt. Season with salt and pepper to taste. Mix well and set aside for the flavors to meld.
- Poach the Eggs: Fill a deep pot with water and bring it to a boil. Add 1 tablespoon of vinegar to the water to help the egg whites coagulate. Create a gentle vortex by stirring the water, then carefully crack an egg into the center of the vortex. Cook the egg for 3 minutes to achieve a runny yolk. Use a slotted spoon to remove the egg and set aside. Repeat with the second egg.
- Make the Spiced Butter Sauce: In a pan, melt the butter over medium heat. Once bubbling, add the chili flakes and smoked paprika. Stir until the spices are well combined and the butter is fragrant and slightly browned. Remove from heat.
- Assemble the Dish: Spread a thick layer of the herbed garlicky yogurt on a serving plate or in a small bowl. Place the poached eggs gently on top of the yogurt.
- Finish and Serve: Drizzle the spiced melted butter over the eggs and yogurt. Garnish with additional fresh dill, mint, and a sprinkle of black pepper. Serve immediately for the best texture and flavor.
Notes
- Use only ¼ to ½ a garlic clove initially to avoid overpowering the dish; adjust to taste.
- Using a microplane to grate the garlic helps it blend smoothly into the yogurt mixture.
- Do not add salt to the poaching water as it can cause the egg whites to separate.
- Always use fresh eggs for best poaching results.
- To make the dish milder, substitute chili flakes with sweet paprika.
Nutrition
- Serving Size: 1 serving (1 egg with yogurt and butter sauce)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 185 mg
