Description
Turkish Eggs, or Cilbir, is a classic Turkish breakfast dish featuring perfectly poached eggs served over a creamy, garlicky yogurt base, topped with a rich, spiced butter drizzle infused with chili flakes and smoked paprika. Fresh herbs like dill and mint add a refreshing aroma and flavor, making this dish a satisfying and elegant start to the day.
Ingredients
Scale
Yogurt Base
- 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 Base: Finely chop the fresh dill and mint leaves. Crush or grate the garlic clove finely and mix all these ingredients into the cup of yogurt. Season with salt and pepper to taste, then set aside to allow flavors to meld.
- Poach the Eggs: Fill a deep pot with water and bring it to a gentle boil. Add 1 tablespoon of vinegar to the water, creating a vortex by stirring rapidly. Crack one egg into the center of the vortex and poach for about 3 minutes until the white is set but the yolk remains runny. Remove the egg with a slotted spoon and set aside, then repeat with the second egg.
- Make the Spiced Butter Sauce: In a pan, melt the butter over medium heat until it begins to bubble. Add the chili flakes and smoked paprika, stirring until the spices are well combined and fragrant, forming a flavorful sauce.
- Assemble the Dish: Spread a thick layer of the garlicky herb yogurt evenly on a serving plate or in small bowls. Place the poached eggs gently on top of the yogurt. Drizzle the spiced butter sauce over the eggs and yogurt. Garnish with additional fresh mint and dill leaves and a sprinkle of black pepper before serving.
Notes
- Use only ¼ to ½ garlic clove if you prefer a milder garlic flavor, adjusting to taste. Grating the garlic with a microplane helps it blend smoothly into the yogurt.
- Do not add salt to the poaching water, as it can cause the egg whites to separate unfavorably. Always use fresh eggs for the best poaching results.
- For a milder version, substitute the chili flakes with sweet paprika.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 210 mg
