Turkish Eggs (Cilbir) Recipe
If you’re looking for a breakfast or brunch dish that feels like a warm hug and a trip to Istanbul all in one, Turkish Eggs (Cilbir) is pure magic. This classic recipe brings together creamy garlicky yogurt, perfectly poached eggs, and a swirl of spiced butter, all ready to scoop up with crisp bread. It’s deeply satisfying, easy to make, and effortlessly impressive whether you’re serving yourself or hosting friends. Turkish Eggs (Cilbir) is the kind of meal that surprises with its simplicity and delights with its flavor, and I can’t wait for you to try it!
Ingredients You’ll Need
Turkish Eggs (Cilbir) only calls for a handful of core ingredients, but each one is essential for creating that signature creamy, savory, and aromatic experience. These aren’t just pantry staples—they’re the backbone of this dish, each bringing something special to the table.
- Eggs: The stars of the show—fresh, large eggs poach up with gorgeous, runny yolks that mix beautifully with the yogurt and spiced butter.
- Greek yogurt: Choose plain, thick Greek yogurt for the base; its cool creaminess anchors the whole dish.
- Garlic: Just a single clove, finely grated or minced, infuses the yogurt with a gentle, aromatic punch.
- Unsalted butter: Melts into liquid gold and forms the base of the flavorful spiced sauce.
- Olive oil: Blends with butter for silky richness and helps carry the spices.
- Paprika (Aleppo or sweet): Adds vibrant color and a mild, smoky depth to the butter sauce.
- Red pepper flakes (optional): For those who love a little heat, a pinch gives the butter a subtle kick.
- Salt and black pepper: Essential for seasoning each layer just right.
- Fresh dill or parsley: Chopped herbs brighten every bite and add a pop of color.
- Toasted bread or pita: The perfect vehicle for scooping up every last bit of egg, yogurt, and sauce.
How to Make Turkish Eggs (Cilbir)
Step 1: Prepare the Garlicky Yogurt
Start by stirring together the Greek yogurt, finely grated or minced garlic, and a generous pinch of salt in a small bowl. This quick step transforms plain yogurt into a savory, aromatic base that’s the heart of Turkish Eggs (Cilbir). Let the mixture rest at room temperature while you work on the eggs, giving the flavors time to mingle and mellow.
Step 2: Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer—think small bubbles, not a rolling boil. Crack each egg into a small bowl first, then carefully slide it into the water. Poach for 3 to 4 minutes, just until the whites are set but the yolks remain gorgeously runny. Lift out each egg with a slotted spoon and let it drain briefly on a paper towel. Lightly season with salt and pepper if you like.
Step 3: Make the Spiced Butter Sauce
While the eggs rest, melt the unsalted butter with olive oil in a small skillet over medium heat. When the mixture is bubbling, stir in the paprika and, if you want a little heat, a pinch of red pepper flakes. Let the spices bloom for about 30 seconds—just until fragrant—then take the pan off the heat. You’ll notice the butter turns a beautiful orange-red, ready to drizzle.
Step 4: Assemble the Dish
Spread the garlicky yogurt onto a plate or shallow bowl, making a cozy bed for your eggs. Gently place the poached eggs on top, then generously spoon the warm, spiced butter all over. Sprinkle with chopped fresh dill or parsley for a burst of freshness and color. Turkish Eggs (Cilbir) is now ready to eat!
Step 5: Serve Immediately
This dish is best enjoyed right away, while everything is warm and the flavors are at their brightest. Don’t forget to have toasted bread or pita on hand for scooping and sopping up every last bit of yogurt and sauce.
How to Serve Turkish Eggs (Cilbir)
Garnishes
Fresh herbs are more than just decoration here—they add brightness and a clean, herbal note that balances the richness of the eggs and butter. Dill is a classic, but parsley or even cilantro work beautifully. If you’re feeling fancy, a sprinkle of Aleppo pepper or extra paprika on top looks stunning and intensifies the flavor.
Side Dishes
While Turkish Eggs (Cilbir) can absolutely stand alone, it pairs wonderfully with simple sides. Try a crisp cucumber and tomato salad for freshness, or sliced avocado for extra creaminess. Don’t forget plenty of crusty, toasted bread or warm pita for the ultimate dipping experience.
Creative Ways to Present
If you’re serving a crowd, try making individual portions in small bowls or ramekins. For a brunch spread, offer a build-your-own Turkish Eggs (Cilbir) bar with different herbs, chili oils, or flavored yogurts. You can even serve it on a platter and let everyone scoop their own—family style always feels special.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the yogurt and sauce separately from the eggs to keep everything as fresh as possible. The yogurt mixture can be kept in an airtight container in the fridge for up to two days, while poached eggs are best eaten the same day, though you can refrigerate them for a day if needed.
Freezing
Freezing is not recommended for Turkish Eggs (Cilbir), as the yogurt will lose its creamy consistency and the eggs will become rubbery when thawed. This dish is truly at its best when made fresh, so enjoy it in the moment!
Reheating
If you need to reheat poached eggs, do so gently by slipping them into barely simmering water for about a minute. The yogurt can be brought to room temperature or gently warmed, but avoid microwaving, as it may separate. The spiced butter sauce can be quickly rewarmed in a small pan.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, you can use regular plain yogurt, but Greek yogurt is preferred for its thick, creamy texture that holds up well under the eggs and butter. If using regular yogurt, try draining it in a cheesecloth-lined sieve for a few hours to remove excess liquid.
What’s the best way to poach eggs for Turkish Eggs (Cilbir)?
Use the freshest eggs you can find, as the whites will hold together better. Simmer the water gently and add a splash of vinegar if you like—it helps the whites set quickly. Crack the eggs into a small bowl first for easier and more controlled transfer to the water.
Can I make Turkish Eggs (Cilbir) dairy-free?
Absolutely! Substitute the Greek yogurt with a thick, unsweetened non-dairy yogurt, such as coconut or soy. Use a plant-based butter for the spiced sauce, and you’ll have a delicious dairy-free version.
How spicy is the dish with the red pepper flakes?
The heat level is very mild, especially if you use Aleppo pepper, which is more fruity than spicy. Feel free to adjust the amount to suit your taste, or leave it out entirely for a milder flavor.
Can I serve Turkish Eggs (Cilbir) for lunch or dinner?
Definitely! While it shines as a savory breakfast, Turkish Eggs (Cilbir) makes a light yet satisfying lunch or dinner, especially with a crisp salad or some roasted veggies on the side.
Final Thoughts
If you’re ready to shake up your breakfast or brunch routine, Turkish Eggs (Cilbir) is a showstopper that’s as simple as it is unforgettable. Once you taste the creamy yogurt, runny yolk, and spiced butter all together, you’ll understand why this dish is beloved around the world. Give it a try, and let it become a new favorite in your kitchen!
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Turkish Eggs (Cilbir) Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Turkish Eggs, or Cilbir, is a delightful and savory breakfast dish featuring perfectly poached eggs nestled on a bed of garlicky Greek yogurt, topped with warm spiced butter infused with paprika and red pepper flakes. This Mediterranean classic is easy to prepare, rich in flavor, and perfect for a light and satisfying morning meal or brunch.
Ingredients
Eggs and Yogurt Mixture
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 garlic clove, finely grated or minced
- Salt, to taste
Spiced Butter Sauce
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp paprika (preferably Aleppo or sweet paprika)
- Pinch of red pepper flakes (optional)
- Black pepper, to taste
Garnish and Serving
- Chopped fresh dill or parsley, for garnish
- Toasted bread or pita, for serving
Instructions
- Prepare the yogurt mixture: In a small bowl, combine the plain Greek yogurt with the finely grated or minced garlic and a pinch of salt. Stir well and let it rest at room temperature to enhance the flavors.
- Poach the eggs: Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl or cup, then gently slide the eggs one at a time into the simmering water. Poach for 3 to 4 minutes until the whites are set but the yolks remain soft and runny.
- Drain the eggs: Using a slotted spoon, carefully remove the poached eggs from the water and place them on a paper towel to drain excess water.
- Make the spiced butter sauce: In a small skillet, melt the unsalted butter together with olive oil over medium heat. Stir in the paprika and red pepper flakes, cooking for about 30 seconds until the spices become fragrant. Remove the skillet from the heat to avoid burning the spices.
- Assemble and serve: Spread the garlicky yogurt evenly over a plate or shallow bowl. Place the poached eggs on top of the yogurt. Drizzle the warm spiced butter sauce over the eggs, sprinkle freshly ground black pepper, and garnish with chopped fresh dill or parsley. Serve immediately alongside toasted bread or pita for dipping.
Notes
- You can adjust the amount of garlic and spices to your preferred taste.
- For a richer sauce, use all butter instead of combining butter with olive oil.
- This dish works great as a savory breakfast or a light lunch option.
- To keep it gluten-free, serve without bread or use gluten-free bread alternatives.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 egg with yogurt and sauce
- Calories: 220
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 205 mg
