Description
Turkish Eggs, also known as Cilbir, is a delicious Mediterranean breakfast dish featuring poached eggs served over garlicky Greek yogurt, topped with a fragrant spiced butter made with Aleppo pepper. This savory dish combines creamy textures with mild smoky heat, making it a perfect, satisfying start to your day.
Ingredients
Scale
For the Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 small garlic clove, finely grated
- Salt to taste
For the Eggs
- 2 large eggs
For the Spiced Butter
- 2 tablespoons unsalted butter
- 1 teaspoon olive oil
- 1 teaspoon Aleppo pepper (or substitute with ½ teaspoon sweet paprika and ¼ teaspoon red pepper flakes)
To Serve
- Chopped fresh dill or parsley for garnish
- Crusty bread for serving (optional)
Instructions
- Prepare the Yogurt Sauce: In a small bowl, combine the plain Greek yogurt with the finely grated garlic and a pinch of salt. Mix well and set aside at room temperature to take the chill off, which enhances the flavors.
- Poach the Eggs: Bring a medium saucepan of water to a gentle simmer, ensuring it’s not boiling vigorously. Crack each egg into individual ramekins or small bowls. Create a gentle vortex in the water by stirring with a spoon and carefully slide in the eggs one at a time. Poach the eggs for 3 to 4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to scoop out the eggs and drain on a paper towel.
- Make the Spiced Butter: In a small skillet, melt the unsalted butter together with olive oil over medium heat. Add the Aleppo pepper and cook for about 1 minute until the butter is fragrant and lightly foaming. Remove from heat immediately to prevent burning.
- Assemble the Dish: Spread the garlicky yogurt evenly onto two shallow bowls or plates. Place the poached eggs on top of the yogurt. Drizzle generously with the spiced Aleppo butter. Garnish with chopped fresh dill or parsley for a vibrant touch.
- Serve: Serve immediately with warm crusty bread on the side to scoop up the creamy yogurt and rich yolks. Enjoy while warm for the best experience.
Notes
- Use full-fat Greek yogurt and high-quality butter to achieve the richest flavor and creamiest texture.
- Aleppo pepper provides a mild, smoky heat; if unavailable, substitute with a blend of sweet paprika and a pinch of red pepper flakes.
- For a gluten-free version, omit the crusty bread or substitute with gluten-free bread.
- To poach multiple eggs perfectly, poach no more than two eggs at a time to maintain water temperature and poaching quality.
- This dish is best served immediately to enjoy the contrast of warm poached eggs and cool yogurt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 plate with 1 egg
- Calories: 250
- Sugar: 2g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 215mg