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Turkish Eggs (Cilbir) – A Flavorful and Nutritious Breakfast

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This Turkish eggs (Cilbir) recipe is a delicious and nutritious breakfast dish featuring perfectly poached eggs over creamy garlic-infused yogurt, drizzled with a warm spiced butter sauce. It’s a quick and easy Turkish breakfast recipe that’s packed with flavor and perfect for dipping with crusty bread.

Ingredients

For the Yogurt Base:

  • 1 cup (250g) Greek yogurt or thick plain yogurt
  • 1 clove garlic, finely grated or minced
  • ½ tsp salt

For the Poached Eggs:

  • 2 large eggs
  • 4 cups (1L) water
  • 1 tbsp white vinegar

For the Spiced Butter Sauce:

  • 2 tbsp unsalted butter
  • 1 tsp olive oil
  • 1 tsp paprika
  • ½ tsp red pepper flakes (Aleppo pepper or chili flakes)

For Garnish & Serving:

 

  • Fresh dill or parsley, chopped
  • Black pepper to taste
  • Crusty bread (such as sourdough or pita)

Instructions

1. Prepare the Yogurt Base

  1. In a mixing bowl, stir together the Greek yogurt, grated garlic, and salt until smooth.
  2. Let it sit at room temperature while you prepare the eggs and sauce.

2. Poach the Eggs

  1. Fill a medium saucepan with water and bring it to a gentle simmer (not boiling). Add the vinegar.
  2. Crack each egg into a small bowl or ramekin.
  3. Create a gentle whirlpool in the water using a spoon, then carefully slide the egg into the center.
  4. Let the egg cook for 3 minutes for a runny yolk or up to 4 minutes for a firmer yolk.
  5. Use a slotted spoon to remove the egg and drain excess water on a paper towel.

3. Make the Spiced Butter Sauce

  1. In a small skillet, melt the butter with olive oil over low heat.
  2. Add the paprika and red pepper flakes, stirring for 30 seconds until fragrant. Remove from heat.

4. Assemble the Dish

 

  1. Spread the garlic-infused yogurt onto a plate or shallow bowl.
  2. Place the poached eggs on top.
  3. Drizzle the warm spiced butter sauce over the eggs.
  4. Sprinkle with fresh dill or parsley and black pepper.
  5. Serve immediately with crusty bread for dipping.

Notes

  • Use fresh eggs for the best poaching results, as fresher eggs hold their shape better in water.
  • Adjust the spice level by adding more or less red pepper flakes.
  • For extra richness, drizzle with an additional spoon of olive oil before serving.

 

  • Store leftover yogurt base in the fridge for up to 3 days. Poached eggs are best made fresh.

Find it online: https://recipesize.com/turkish-eggs-cilbir-a-flavorful-and-nutritious-breakfast/