Description
Learn how to make Turkish Eggs, also known as Çılbır, a delicious breakfast dish featuring poached eggs on garlicky yogurt topped with Aleppo pepper butter. This Turkish specialty is a flavorful and satisfying way to start your day.
Ingredients
Scale
For the Garlicky Yogurt:
- 1 cup plain Greek or Turkish yogurt at room temperature
- 1 garlic clove, finely grated
- Pinch of salt
For the Poached Eggs:
- 2 large eggs
- 1–2 teaspoons white vinegar
For the Aleppo Pepper Butter:
- 2 tablespoons unsalted butter or olive oil
- 2 teaspoons Aleppo pepper flakes (or substitute with smoked paprika plus a pinch of chili flakes)
For Garnish and Serving:
- Fresh dill or mint
- Crusty bread
Instructions
- Prepare the Garlicky Yogurt: In a small bowl, mix the yogurt with garlic and salt until smooth; set aside.
- Poach the Eggs: Bring a medium saucepan of water to a gentle simmer and add vinegar. Crack each egg into a small ramekin, then gently slide into the simmering water. Poach for 2–3 minutes for runny yolks or longer for firmer yolks.
- Make the Aleppo Pepper Butter: While the eggs poach, melt the butter in a small skillet over medium heat. Add Aleppo pepper flakes and cook until fragrant, then remove from heat.
- Assemble the Dish: Spread the garlicky yogurt onto serving plates, top with poached eggs, drizzle with the spiced butter, and garnish with dill or mint. Serve immediately with crusty bread.
Notes
- Room-temperature yogurt prevents chilling the eggs when plating.
- If Aleppo pepper is unavailable, use smoked paprika with a pinch of cayenne or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Brunch
- Method: Stovetop, Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 plate (2 eggs with yogurt and butter)
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 330mg
