Turkish Eggs (Cilbir) Recipe

Introduction

Turkish Eggs, or Cilbir, is a simple yet elegant breakfast dish featuring poached eggs served over garlicky yogurt and topped with spicy melted butter. This combination of creamy, tangy, and spicy flavors makes it a delightful start to any day.

Ingredients

• 4 small eggs
• 1 cup Greek yogurt
• 1 clove garlic
• 2 tablespoons butter
• 1 teaspoon chili powder
• 2 slices sourdough bread
• Fresh dill, to taste

Instructions

1. Step 1: Grate the garlic clove into the Greek yogurt, stir well to combine, and set aside to allow the flavors to meld.
2. Step 2: Bring a pot of water to a gentle simmer and carefully poach the eggs until the whites are set but the yolks remain runny, about 3-4 minutes. Remove the eggs with a slotted spoon and set aside.
3. Step 3: In a small pan, melt the butter over low heat, then stir in the chili powder. Remove from heat once combined and fragrant.
4. Step 4: Spread the garlicky yogurt evenly on a serving plate, place the poached eggs on top, drizzle with the warm chili butter, and sprinkle with fresh dill.
5. Step 5: Serve immediately with toasted sourdough bread slices for dipping and enjoy the delightful textures and flavors.

Tips & Variations

• For a milder dish, reduce the chili powder or substitute with smoked paprika for a smoky flavor.
• You can add a splash of lemon juice to the yogurt for extra brightness.
• Fresh herbs like parsley or mint can be used instead of dill for different flavor notes.
• Use crusty bread or pita instead of sourdough if preferred.

Storage

Turkish Eggs are best enjoyed fresh. If needed, store leftover yogurt mixture separately in an airtight container in the refrigerator for up to 2 days. Poached eggs should be eaten immediately as reheating may alter their texture. The chili butter can be kept in the fridge for up to 3 days and gently reheated before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred for its thick, creamy texture that balances the poached eggs, but you can use regular yogurt if strained to remove excess liquid and thicken it.

How do I poach eggs perfectly?

Use gently simmering water and add a splash of vinegar to help the egg whites coagulate. Crack eggs into a small bowl before gently sliding them into the water, then cook for 3-4 minutes for runny yolks.

Turkish Eggs (Cilbir) Recipe

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★★★★★

4.8 from 59 reviews

• Author: Sophie
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

Turkish Eggs, or Cilbir, are a delicious and elegant breakfast dish featuring perfectly poached eggs served over garlicky Greek yogurt, drizzled with warm chili-infused butter, and garnished with fresh dill. This recipe combines creamy, spicy, and tangy flavors, making it a delightful and satisfying way to start your day, especially when paired with toasted sourdough bread for dipping.

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Ingredients

Scale 1x2x3x

Eggs and Yogurt

• 4 Small Eggs
• 1 cup Greek Yogurt
• 1 clove Garlic, grated

Chili Butter Sauce

• 2 tablespoons Butter
• 1 teaspoon Chili Powder

Accompaniments

• 2 slices Sourdough Bread, toasted
• Fresh Dill, to taste

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Instructions

1. Prepare the Garlicky Yogurt: Grate one clove of garlic directly into one cup of Greek yogurt. Stir thoroughly to incorporate the garlic evenly throughout the yogurt, then set this mixture aside to let the flavors meld.
2. Poach the Eggs: Bring a pot of water to a gentle simmer. Carefully poach four small eggs in the simmering water until the whites are set but the yolks remain soft, according to your preferred doneness. Once done, remove the eggs with a slotted spoon and set aside.
3. Make the Chili Butter: In a small pan, melt two tablespoons of butter over low heat. Stir in one teaspoon of chili powder, allowing the flavors to infuse for a minute. Remove the pan from heat to prevent burning.
4. Assemble the Dish: Spread the garlicky yogurt evenly onto a serving plate. Place the poached eggs gently on top of the yogurt. Drizzle the warm chili butter sauce over the eggs and yogurt, ensuring the dish is generously coated. Sprinkle fresh dill to taste over the top for added flavor and garnish.
5. Serve: Accompany the assembled Turkish Eggs with two slices of toasted sourdough bread, ideal for dipping into the creamy yogurt and runny yolks. Serve immediately while warm.

Notes

• For perfectly poached eggs, use very fresh eggs and simmer the water gently without boiling vigorously.
• You can adjust the amount of chili powder to control the spiciness of the butter sauce.
• Fresh dill can be substituted with parsley or chives if preferred.
• This dish is best served immediately to enjoy the warm and creamy textures.
• Using Greek yogurt provides a thick and tangy base, but you can use strained yogurt or labneh as alternatives.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Turkish

Keywords: Turkish Eggs, Cilbir, Poached Eggs, Greek Yogurt Breakfast, Chili Butter Sauce, Easy Turkish Recipe, Breakfast with Sourdough