Description
Turkish Eggs (Cilbir) is a traditional Turkish breakfast dish featuring perfectly poached eggs served over a garlicky yogurt sauce, drizzled with warm smoked paprika-infused olive oil, and garnished with fresh herbs. This simple yet flavorful dish combines creamy textures and smoky spices for a comforting start to your day.
Ingredients
Scale
Eggs
- 4 large fresh eggs
Yogurt Sauce
- 1 cup plain whole milk yogurt
- 2 cloves garlic, minced
- Salt to taste
Paprika Oil
- 2 tsp smoked paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Garnish
- Fresh cilantro or dill for garnish
Instructions
- Prepare Yogurt Sauce: In a bowl, combine the plain whole milk yogurt with the minced garlic. Season with salt to taste and stir well. Set aside to let the flavors meld.
- Poach the Eggs: Bring a saucepan of water to a gentle simmer. Crack each egg into a small ramekin or cup, then gently slide them one at a time into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.
- Make Paprika Oil: While the eggs poach, heat olive oil in a small skillet over low heat. Add the smoked paprika and sauté for about 1 minute until fragrant, being careful not to burn the spices.
- Assemble the Dish: Spread a generous layer of the garlicky yogurt sauce on each plate as the base. Carefully place the poached eggs on top of the yogurt.
- Finish and Garnish: Drizzle the warm smoked paprika olive oil over the eggs and yogurt. Garnish with fresh cilantro or dill leaves. Serve immediately to enjoy the contrast of warm eggs and cool yogurt.
Notes
- Use fresh eggs for best poaching results to ensure the whites hold together well.
- Maintain the water just below boiling to prevent tough whites during poaching.
- You can substitute the fresh herbs garnish with parsley or chives if preferred.
- This dish is best served immediately as yogurt sauce can separate if left too long.
- Adjust seasoning of the yogurt and paprika oil to your taste.
