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
Scale
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
