Description
Turkish Eggs, also known as Cilbir, is a classic Turkish breakfast dish featuring poached eggs served over herbed garlic yogurt and topped with spiced melted butter. This flavorful and comforting dish combines creamy yogurt, fresh dill and mint, perfectly poached eggs with runny yolks, and a rich buttery sauce spiced with chili flakes and smoked paprika. Easy to prepare and vibrant in taste, it’s ideal for a cozy and elegant breakfast or brunch.
Ingredients
Scale
Yogurt Base
- 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 butter (55g)
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Instructions
- Prepare the herbed yogurt: Finely chop the dill and mint leaves. Crush or grate the garlic clove. Combine the chopped herbs, garlic, and yogurt in a bowl. Season with salt and pepper to taste. Mix well and set aside to allow the flavors to meld.
- Poach the eggs: Fill a deep pot with water and bring it to a gentle boil. Add 1 tablespoon of vinegar to the water, then stir to create a vortex. Crack an egg into the center of the vortex and poach for about 3 minutes for a runny yolk. Use a slotted spoon to remove the egg and set aside. Repeat with the second egg.
- Make the spiced butter sauce: In a small pan, melt the butter over medium heat. Once it starts bubbling, add chili flakes and smoked paprika. Stir continuously until the spices are well combined and the butter is fragrant and tinted with the spices. Remove from heat.
- Assemble the dish: Spread a thick layer of the garlic and herb yogurt onto a serving plate or shallow bowl. Place the poached eggs on top of the yogurt layer. Drizzle the warm spiced butter over the eggs and yogurt. Garnish with additional fresh dill, mint leaves, and a sprinkle of black pepper before serving.
Notes
- Garlic can be strong; start with ¼ or ½ a clove and adjust to preference. Using a microplane to grate garlic helps it incorporate seamlessly.
- Avoid adding salt to the poaching water to prevent the egg whites from separating.
- Use fresh eggs for best poaching results to maintain shape and texture.
- To reduce heat, substitute chili flakes with sweet paprika.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 210 mg
