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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
