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Turkish Eggs (Cilbir) with Spiced Butter and Fresh Herbs Recipe

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  • Author: Kimberly
  • 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

  1. 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.
  2. Season the Yogurt: Add a pinch of salt and some freshly ground pepper to taste, mixing again to ensure the seasoning is evenly distributed.
  3. 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.
  4. Create a Vortex: Use a spoon to stir the boiling water, creating a gentle whirlpool or vortex in the center of the pot.
  5. 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.
  6. Cook the Eggs: Let the eggs poach for approximately 2-3 minutes for a runny yolk or longer if you prefer firmer yolks.
  7. 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.
  8. Assemble the Dish: Spread the prepared yogurt mixture evenly on your serving plates or a single large plate.
  9. 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.
  10. 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.

Find it online: https://slsrecipes.com/turkish-eggs-cilbir-with-spiced-butter-and-fresh-herbs-recipe/