If you’ve never tried Turkish Eggs (Cilbir), get ready to fall in love. This Turkish Eggs (Cilbir) with Spiced Butter and Fresh Herbs Recipe is like a warm hug on a plate, combining silky poached eggs resting on a cloud of garlicky herbed yogurt, all finished with a rich, spicy butter drizzle. Every bite bursts with freshness and warmth, making it the perfect dish for breakfast, brunch, or any time you want something simple yet extraordinary.
Ingredients You’ll Need
The magic of this Turkish Eggs (Cilbir) with Spiced Butter and Fresh Herbs Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to add layers of flavor, texture, and color. Fresh herbs brighten the dish, creamy yogurt adds tang, and gently spiced butter ties everything together with warmth and a touch of heat.
- Greek or Turkish yogurt: Use thick, creamy yogurt for the perfect base that balances richness and tang.
- Fresh dill: Adds a bright, slightly anise-like flavor that lifts the dish.
- Fresh mint leaves: Bring a refreshing, cool note to counter the spice.
- Garlic clove (½, minced): Provides a subtle pungency that complements the herbs and yogurt.
- Fresh eggs (2): Poached to luscious perfection with runny yolks for richness.
- Vinegar (1 tablespoon): Helps the eggs hold their shape during poaching.
- Butter (2 tablespoons): The foundation for the spiced butter that brings warmth and depth.
- Chili flakes (1 teaspoon): Adds just the right amount of heat and vibrant red color.
- Smoked paprika (1 teaspoon): Infuses a smoky, slightly sweet dimension to the butter.
- Salt and pepper to taste: Essential seasonings that balance all the elements.
How to Make Turkish Eggs (Cilbir) with Spiced Butter and Fresh Herbs Recipe
Step 1: Prepare the Yogurt Mixture
Start by mixing the creamy Greek yogurt with minced garlic and a generous handful of finely chopped fresh dill and mint. This blend creates a fresh, aromatic base that’s both cooling and flavorful—a perfect contrast to the warm eggs and spiced butter.
Step 2: Season the Yogurt
Add a pinch of salt and freshly ground pepper into the yogurt mixture. This seasoning enhances every ingredient’s natural flavors without overpowering the delicate balance in the dish.
Step 3: Poach the Eggs
Bring a pot of water to a gentle boil and add the vinegar. This acid ensures the egg whites coagulate quickly for neat poached eggs. Use a spoon to create a gentle whirlpool in the water, then carefully slide the eggs in, one at a time, into the vortex. Poach for 2 to 3 minutes to keep the yolks runny and luscious.
Step 4: Make the Spiced Butter
While the eggs are poaching, melt the butter over medium heat in a small pan. Once melted, stir in chili flakes and smoked paprika. Let the spices infuse the butter just until aromatic, taking care not to burn the mixture. This spiced butter will become the flavorful crown jewel of your Turkish Eggs (Cilbir) with Spiced Butter and Fresh Herbs Recipe.
Step 5: Plate the Dish
Spread the herbed yogurt mixture generously on a serving plate, creating a creamy bed. Gently place the poached eggs on top, then immediately drizzle with the warm spiced butter. The buttery, spicy sauce mingles beautifully with the yogurt and eggs, creating a symphony of taste.
Step 6: Garnish and Serve
Finish by sprinkling fresh mint and dill over the top for a burst of color and freshness. Serve immediately to enjoy the contrast of warm eggs and butter with cool, creamy yogurt.
How to Serve Turkish Eggs (Cilbir) with Spiced Butter and Fresh Herbs Recipe
Garnishes
Fresh herbs like dill and mint are the classic garnishes here, but feel free to add za’atar or a sprinkle of toasted sesame seeds for extra texture and flavour. A dash of extra chili flakes can be added if you love a bit more heat.
Side Dishes
Turkish Eggs (Cilbir) pairs beautifully with crusty bread to scoop up the luscious yogurt and buttery sauce. Consider serving it alongside a fresh salad or roasted vegetables to make it a more filling meal. It also makes a delightful accompaniment to grilled meats for a richer brunch spread.
Creative Ways to Present
Try serving this dish in individual shallow bowls for an elegant look, or layer it atop toasted sourdough slices for a breakfast twist. Swirling the butter and sprinkling herbs in an artistic way adds to the visual appeal and makes it perfect for sharing on social media.
Make Ahead and Storage
Storing Leftovers
You can store leftover yogurt mixture separately in an airtight container in the fridge for up to 3 days. It keeps well and tastes even better once the flavors meld. Store eggs and spiced butter separately and assemble fresh for best results.
Freezing
Since this dish shines brightest fresh, freezing is not recommended. The texture of poached eggs and fresh herbs won’t hold up well after freezing and reheating.
Reheating
If you need to reheat the spiced butter, do so gently over low heat, stirring carefully. Avoid microwaving the yogurt or eggs to maintain their texture and freshness. Poached eggs are best enjoyed immediately, so consider poaching fresh eggs if reheating leftovers.
FAQs
Can I use regular yogurt instead of Greek or Turkish yogurt?
It’s best to use thick Greek or Turkish yogurt because it has a creamier texture and tangier flavor that holds up well under warm spiced butter. Regular yogurt tends to be runnier and might make the dish too watery.
What if I’m not good at poaching eggs?
Don’t worry! Creating a gentle whirlpool in the water and adding vinegar helps the eggs keep their shape. Also, using the freshest eggs possible gives you the best results since their whites are firmer and less likely to spread.
Can I adjust the spice level in the spiced butter?
Absolutely! Feel free to reduce or increase the amount of chili flakes depending on your preference. You can even swap chili flakes for Aleppo pepper for a milder, slightly fruity heat.
Are there any vegetarian or vegan variations?
This dish is naturally vegetarian, but for a vegan twist, you can swap eggs with tofu scramble and replace butter with olive oil infused with smoked paprika and chili. The yogurt can be substituted with thick, unsweetened plant-based yogurt.
Is this dish suitable for brunch parties?
Definitely! Turkish Eggs (Cilbir) with Spiced Butter and Fresh Herbs Recipe looks beautiful on a platter and offers a unique alternative to classic egg dishes. Its bright flavors impress guests and it can be scaled up easily for any crowd.
Final Thoughts
Trust me, once you try making this Turkish Eggs (Cilbir) with Spiced Butter and Fresh Herbs Recipe, it will become one of those dishes you want to make again and again. It’s cozy, fresh, and packed with bright flavors that make breakfast truly special. So grab those fresh herbs and eggs, and treat yourself to a plate of pure deliciousness today!
Print
Turkish Eggs (Cilbir) with Spiced Butter and Fresh Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Description
Turkish Eggs, or Cilbir, is a traditional Turkish breakfast dish featuring creamy garlic-infused yogurt topped with perfectly poached eggs, finished with a fragrant spiced butter drizzle made from chili flakes and smoked paprika. This simple yet elegant recipe highlights fresh herbs like dill and mint, offering a vibrant and comforting start to your day.
Ingredients
Yogurt Mixture
- 1 cup Greek or Turkish yogurt
- ½ garlic clove, minced
- A handful of fresh dill, chopped
- A handful of fresh mint leaves, chopped
- Salt and pepper to taste
Poached Eggs
- 2 fresh eggs
- 1 tablespoon vinegar (for poaching eggs)
Spiced Butter
- 2 tablespoons butter
- 1 teaspoon chili flakes
- 1 teaspoon smoked paprika
Instructions
- Prepare the Yogurt: In a bowl, combine the Greek or Turkish yogurt with the minced garlic and the chopped fresh dill and mint. Mix thoroughly to blend the flavors.
- Season the Yogurt: Add a pinch of salt and some freshly ground pepper to taste, mixing again to ensure the seasoning is evenly distributed.
- Poach the Eggs: Bring a pot of water to a gentle boil, then add the vinegar to the water. This helps the egg whites to coagulate better during poaching.
- Create a Vortex: Use a spoon to stir the boiling water, creating a gentle whirlpool or vortex in the center of the pot.
- Add the Eggs: Crack each egg carefully into the center of the vortex one at a time. The swirling water helps the egg white wrap around the yolk for a neat poached egg.
- Cook the Eggs: Let the eggs poach for approximately 2-3 minutes for a runny yolk or longer if you prefer firmer yolks.
- Make the Spiced Butter: While the eggs are poaching, melt the butter in a small pan over medium heat. Add the chili flakes and smoked paprika, stirring constantly until the butter is aromatic and the spices are well combined.
- Assemble the Dish: Spread the prepared yogurt mixture evenly on your serving plates or a single large plate.
- Top with Eggs and Butter: Gently place the poached eggs on top of the yogurt layer, then drizzle the spiced butter generously over the eggs.
- Garnish and Serve: Finish by garnishing the dish with additional fresh mint and dill leaves. Serve immediately while the eggs are warm and enjoy this flavorful breakfast treat.
Notes
- Use fresh eggs for the best poaching results.
- The vinegar in poaching water helps the egg whites hold together better.
- Adjust chili flakes to taste depending on your spice preference.
- This dish is best served immediately after preparation.
- You can substitute fresh herbs based on availability, such as parsley instead of mint or dill.
