Turkish Eggs (Cilbir) with Herbed Yogurt and Spiced Butter Recipe
Turkish Eggs (Cilbir) is a classic Turkish breakfast dish featuring creamy garlicky yogurt topped with perfectly poached eggs, drizzled with a flavorful spiced butter sauce made of melted butter, chili flakes, and smoked paprika. Fresh herbs like dill and mint add brightness, making this dish a wonderfully rich yet refreshing start to your day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Low Fat
Ingredients
Yogurt Mixture
- 1 cup Turkish or Greek yogurt
- A handful fresh dill, finely chopped
- A handful fresh mint leaves, finely chopped
- ½ garlic clove, crushed or grated
- Salt and pepper, to taste
Poached Eggs
- 2 eggs
- 1 tablespoon vinegar
Spiced Butter Sauce
- 2 oz (55g) butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Instructions
- Prepare the Yogurt Mixture: Finely chop the dill and mint leaves. Crush or grate half a garlic clove and combine all with the yogurt. Season the mixture with salt and pepper to taste. Set aside to allow the flavors to meld.
- Poach the Eggs: Fill a deep pot with water and bring it to a boil. Add 1 tablespoon of vinegar. Stir the water briskly to create a vortex. Gently crack an egg into the center of the vortex. Cook for about 3 minutes to achieve a runny yolk with fully set whites. Use a slotted spoon to remove the egg and set it aside. Repeat the process for the second egg.
- Make the Spiced Butter Sauce: In a small pan, melt the butter over medium heat. Once the butter starts to bubble, add the chili flakes and smoked paprika. Stir until the spices are well combined and the sauce is fragrant, taking care not to burn the butter.
- Assemble the Dish: Spread a thick layer of the garlicky herb yogurt onto a serving plate or bowl. Place the poached eggs gently on top of the yogurt. Drizzle the spiced butter sauce over the eggs. Garnish with extra fresh dill and mint leaves, and finish with a sprinkle of black pepper before serving.
Notes
- Garlic can overpower the dish; start with ¼ to ½ a garlic clove and adjust according to taste. Using a microplane grater helps incorporate garlic smoothly into the yogurt.
- Avoid adding salt to the poaching water as it can cause the egg whites to separate.
- Use the freshest eggs possible for the best poaching results.
- To make the dish milder, substitute chili flakes with sweet paprika.
