Description

Turkish Eggs, also known as Cilbir, is a traditional Turkish breakfast dish featuring poached eggs served on a bed of garlicky yogurt and topped with a spiced butter sauce infused with chili flakes and smoked paprika. This simple yet flavorful dish combines creamy textures with aromatic herbs and spices, making it a delightful and elegant meal perfect for any time of day.

Ingredients

Yogurt Base

1 cup Turkish or Greek yogurt
½ garlic clove, grated
A handful of fresh dill, chopped
A handful of fresh mint leaves, chopped
Salt and pepper to taste

Eggs

2 eggs
1 tablespoon vinegar

Spiced Butter Sauce

2 oz (55g) butter
1 teaspoon chili flakes
½ teaspoon smoked paprika

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Instructions

Prepare Yogurt Base: In a bowl, mix the yogurt with grated garlic, chopped dill, chopped mint, salt, and pepper. Stir well until smooth and set aside.
Poach the Eggs: Fill a medium saucepan with water and bring it to a gentle simmer. Add 1 tablespoon of vinegar to the simmering water to help the egg whites coagulate. Carefully crack each egg into a small bowl and gently slide them one by one into the water. Poach the eggs for about 3-4 minutes, or until the whites are set but yolks remain runny. Remove eggs with a slotted spoon and drain on a paper towel if needed.
Melt and Spice the Butter: In a small pan, melt the butter over medium heat. Once melted, add chili flakes and smoked paprika. Stir the spices into the butter and cook for about 1 minute until fragrant, taking care not to burn the spices.
Assemble the Dish: Spread the garlic-herb yogurt evenly on serving plates. Place the poached eggs on top of the yogurt. Drizzle the warm spiced butter sauce generously over the eggs and yogurt.
Final Touches: Optionally, garnish with additional fresh herbs or a sprinkle of extra chili flakes. Serve immediately with crusty bread or toasted pita for dipping.

Notes

Use fresh eggs for best poaching results.
The vinegar helps the egg whites hold together while poaching but does not affect the taste significantly.
If you prefer a less spicy dish, reduce the amount of chili flakes.
This dish pairs wonderfully with warm, crusty bread to soak up the delicious sauces.
Turkish yogurt or thick Greek yogurt works best due to its creamy and tangy flavor.