Description
Turkish Eggs Cilbir is a traditional Turkish breakfast dish featuring creamy garlic-infused Greek yogurt topped with delicately poached eggs and drizzled with a vibrant chili butter made from Aleppo pepper and smoked paprika. This flavorful, simple-to-make dish is perfect served with crusty bread or pita for a delicious and satisfying start to your day.
Ingredients
Scale
Yogurt Base
- 1 cup (240g) full-fat Greek yogurt
- 1 garlic clove, finely grated or minced
- Salt, to taste
Poached Eggs
- 2 large eggs
- 1 tablespoon vinegar (for poaching water)
- Water for poaching
Chili Butter
- 2 tablespoons unsalted butter
- 1 teaspoon Aleppo pepper (or red pepper flakes)
- ½ teaspoon sweet smoked paprika (optional)
For Serving
- Fresh dill or parsley, chopped (optional)
- Crusty bread, pita, or simit
Instructions
- Prepare the Yogurt Base: In a bowl, combine the full-fat Greek yogurt with the finely grated or minced garlic and a pinch of salt. Stir the mixture thoroughly until smooth and set it aside at room temperature to allow flavors to meld.
- Poach the Eggs: Bring a saucepan filled with water to a gentle simmer and add 1 tablespoon of vinegar to the water. Carefully crack each egg into a small bowl, then gently lower each egg into the simmering water. Poach the eggs for 3 to 4 minutes, or until the whites are set but the yolks remain soft and runny. Use a slotted spoon to remove the eggs and drain them on a paper towel.
- Make the Chili Butter: In a small pan over medium heat, melt the unsalted butter. Once melted, stir in the Aleppo pepper and sweet smoked paprika. Cook the mixture for about 30 seconds to infuse the flavors and then remove the pan from heat.
- Assemble the Dish: Spread the prepared garlic yogurt mixture evenly on a serving plate or shallow bowl. Carefully place the poached eggs on top of the yogurt. Drizzle the warm chili butter generously over the eggs to add vibrant color and spice.
- Garnish and Serve: Optionally, sprinkle freshly chopped dill or parsley over the dish for a fresh herbal touch. Serve immediately alongside crusty bread, pita, or simit to scoop up the creamy yogurt and runny yolk combination.
Notes
- Use fresh eggs for better poaching results with firmer whites.
- Adjust the level of Aleppo pepper or red pepper flakes to suit your preferred spice level.
- Serve immediately after assembling to enjoy the yolks at their creamiest.
- Substitute Greek yogurt with strained labneh for a tangier flavor if desired.
- Leftover chili butter can be stored in the refrigerator and reheated gently.
