Turkish Eggs Cilbir: A Delicious and Authentic Recipe
Turkish egg dish with creamy garlic yogurt, poached eggs, and chili butter drizzle. Serve with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
Ingredients
Scale
- 4 large eggs
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon red pepper flakes (adjust to your spice preference)
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- Salt and freshly ground black pepper to taste
- Fresh dill, chopped, for garnish
- Crusty bread, for serving
Instructions
- Prepare the Garlic Yogurt: In a medium bowl, combine the Greek yogurt and minced garlic. Season with salt and pepper to taste. Stir well and refrigerate for at least 30 minutes (or up to 24 hours).
- Poach the Eggs: Fill a deep saucepan with about 3 inches of water. Add the white vinegar. Bring to a gentle simmer. Crack each egg into a separate small bowl. Create a gentle whirlpool in the center of the pan. Carefully slide one egg at a time into the whirlpool. Repeat with remaining eggs (poach 2-3 at a time). Poach for 3-4 minutes for a runny yolk (or longer for a firmer yolk). Use a slotted spoon to remove the poached eggs and place them on a plate lined with paper towels.
- Prepare the Chili Butter: In a small saucepan, melt the butter over medium heat. Add the red pepper flakes. Cook for 1-2 minutes, stirring constantly, until fragrant. Remove from heat.
- Assemble the Cilbir: Divide the garlic yogurt between two serving bowls. Place two poached eggs on top of the yogurt in each bowl. Drizzle the chili butter generously over the eggs. Garnish with fresh dill.
- Serve immediately with crusty bread.
Notes
- Spice Level: Adjust the amount of red pepper flakes in the chili butter to your preference.
- Yogurt: The garlic yogurt can be made ahead of time and stored in the refrigerator for up to 24 hours.
- Poached Eggs: For best results, use fresh eggs. The vinegar helps the egg whites coagulate.
- Egg Doneness: Adjust poaching time for desired yolk consistency.
- Serving: Serve immediately for the best experience.
- Variations: Add a pinch of cayenne pepper to the chili butter for an extra kick. Sauté some spinach or kale and add it to the yogurt for a more substantial meal. Try garnishing with parsley, mint, or chives instead of dill. Use a plant-based yogurt alternative and vegan butter. Add a squeeze of fresh lemon juice over the finished dish adds a bright and tangy flavor.
Find it online: https://mmmflavors.com/turkish-eggs-cilbir/