Description
Turkish Eggs (Çılbır) is a traditional Turkish breakfast dish featuring delicately poached eggs served over garlicky Greek yogurt and topped with warm, spiced butter infused with paprika. This savory and creamy dish combines simple ingredients for a flavorful Mediterranean brunch or breakfast that is both comforting and elegant.
Ingredients
Scale
Eggs and Yogurt
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 garlic clove, minced
- Salt to taste
Poaching and Topping
- 1 tablespoon white vinegar (for poaching water)
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 teaspoon paprika (or Aleppo pepper for authenticity)
Garnish and Serving
- Fresh dill or parsley for garnish (optional)
- Crusty bread or pita, to serve
Instructions
- Prepare the Yogurt: In a small bowl, combine the plain Greek yogurt with the minced garlic and a pinch of salt. Mix well and let it sit at room temperature while you prepare the eggs to allow the flavors to meld.
- Poach the Eggs: Bring a saucepan filled with water to a gentle simmer. Add the white vinegar and a pinch of salt to the water. Crack each egg into a small bowl, then create a gentle whirlpool in the simmering water and gently slip in one egg at a time. Poach the eggs for 3–4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and drain them on a paper towel.
- Make the Spiced Butter: In a small pan over medium heat, melt the butter together with olive oil. Stir in the paprika or Aleppo pepper and cook for about 30 seconds until the mixture is fragrant and foamy, then remove from heat immediately to prevent burning.
- Assemble the Dish: Spread the garlic-infused yogurt evenly onto a plate or shallow bowl. Place the poached eggs on top and drizzle the warm spiced butter over the eggs and yogurt. Garnish with fresh dill or parsley if desired. Serve immediately with crusty bread or pita for dipping.
Notes
- For an authentic taste, use Aleppo pepper instead of paprika.
- If the Greek yogurt is too thick, thin it slightly with a splash of water for easier spreading.
- Serve without bread for a gluten-free option.
- Ensure the poaching water stays at a gentle simmer to keep the eggs tender and perfect.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Turkish
