Description
Turkish Inspired Eggs, known as Cilbir, is a delightful and creamy dish featuring poached eggs nestled on a bed of tangy Greek yogurt, drizzled with a spiced butter and olive oil sauce infused with garlic, Aleppo pepper, and red pepper flakes. This vibrant and flavorful breakfast or brunch dish is garnished with fresh herbs like mint and chives, offering a perfect balance of richness and spice.
Ingredients
Scale
Spiced Butter Sauce
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon Aleppo pepper
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
Yogurt Base
- 16 ounces Greek yogurt
- 1 to 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 teaspoons chopped dill
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Eggs
- 4 large eggs
- 1 tablespoon distilled white vinegar
Garnish
- Fresh mint, chopped
- Fresh chives, chopped
Instructions
- Prepare the spiced butter sauce: In a small saucepan, melt the unsalted butter over medium heat. Add the olive oil, minced garlic, Aleppo pepper, red pepper flakes, salt, coriander, and cumin. Stir continuously and cook until the garlic is fragrant and slightly golden, about 2-3 minutes. Remove from heat and set aside.
- Make the yogurt base: In a medium bowl, combine the Greek yogurt, 1 to 2 tablespoons of olive oil, lemon zest, chopped dill, black pepper, and salt. Mix well until smooth and creamy. Adjust seasoning to taste.
- Poach the eggs: Fill a wide pan with about 3 inches of water and bring it to a simmer over medium heat. Add the distilled white vinegar to the water. Crack each egg into a small bowl, then gently slide the eggs one at a time into the simmering water. Poach the eggs until the whites are set but the yolks remain runny, about 3-4 minutes. Use a slotted spoon to remove the eggs and drain on a paper towel briefly.
- Assemble the dish: Spread the prepared yogurt mixture evenly on two serving plates. Place two poached eggs on top of the yogurt on each plate. Drizzle the warm spiced butter sauce generously over the eggs and yogurt mixture.
- Garnish and serve: Sprinkle chopped fresh mint and fresh chives over the plated eggs. Serve immediately while the sauce is warm, accompanied by crusty bread if desired.
Notes
- Use fresh eggs for best poaching results to ensure the whites hold together nicely.
- Adjust red pepper flakes and Aleppo pepper quantity for preferred spiciness.
- The vinegar in the poaching water helps the egg whites coagulate faster for a neater poach.
- This dish pairs beautifully with toasted or grilled crusty bread for dipping.
- Leftover spiced butter sauce can be refrigerated and reused within 2 days to add flavor to other dishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
