Description
Turkish Eggs, also known as Çılbır, is a traditional Turkish breakfast featuring poached eggs served over a garlicky Greek yogurt base, topped with spiced melted butter and fresh herbs. This dish combines creamy, tangy, and spicy flavors with the richness of poached eggs, making it a delightful and hearty meal to start your day.
Ingredients
Scale
Eggs and Yogurt Base
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 clove garlic, minced or grated
- Salt, to taste
Spiced Butter Sauce
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (Aleppo or chili flakes)
Garnish and Serving
- Fresh dill or parsley, for garnish
- Toasted sourdough or pita bread, for serving
Instructions
- Prepare the Yogurt Sauce: In a small bowl, combine the Greek yogurt with minced garlic and a pinch of salt. Stir well and set aside to let the flavors meld.
- Poach the Eggs: Fill a small saucepan with water and bring it to a gentle simmer over medium heat. Optionally, add a splash of vinegar to help the eggs coagulate. Crack each egg separately into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3 to 4 minutes until the whites are set but the yolks remain runny.
- Make the Spiced Butter: While the eggs cook, melt the unsalted butter in a small skillet over medium heat. Add olive oil, paprika, and red pepper flakes, stirring just until the butter is fragrant and turns a deep orange color. Remove from heat to prevent burning.
- Assemble the Dish: Spread the garlic-infused yogurt evenly onto a serving plate. Using a slotted spoon, lift the poached eggs from the water and place them on top of the yogurt. Drizzle the spiced butter mixture generously over the eggs.
- Garnish and Serve: Sprinkle fresh dill or parsley over the top for color and a fresh herbal note. Serve immediately with warm toasted sourdough or pita bread to scoop up the creamy layers.
Notes
- Use Aleppo pepper for authentic flavor; crushed red pepper flakes are a good substitute.
- Swirling a bit of lemon juice into the yogurt adds a bright, fresh note.
- If preferred, the eggs can be fried instead of poached for a different texture.
- Adding vinegar to the poaching water helps the egg whites set nicely.
