Turkish Eggs Recipe
This Turkish Eggs Recipe, also known as cilbir, combines soft poached eggs with creamy garlic yogurt and a spiced butter sauce. The simple combination of tangy yogurt, warm spices, and runny egg yolks makes it a flavorful breakfast served with crusty bread.
Equipment
- Medium saucepan
- Small skillet
- Mixing bowl
- Slotted spoon
- Whisk
- Measuring cups and spoons
Ingredients
For Garlic Yogurt
- 1 cup Greek yogurt room temperature
- 1 garlic clove finely grated
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- For Poached Eggs
- 4 large eggs
- Water for poaching
- 1 tablespoon white vinegar
For Spiced Butter Sauce
- 3 tablespoons unsalted butter
- 1 teaspoon Aleppo pepper or red pepper flakes
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
For Serving
- Fresh dill or parsley
- Crusty bread or toasted sourdough
Instructions
- Combine the Greek yogurt, grated garlic, dill, salt, and lemon juice in a bowl. Mix until smooth and set aside while preparing the eggs.
- Bring a saucepan of water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then carefully slide it into the water. Cook until the whites are set and the yolks remain soft.
- Meanwhile, melt the butter in a small skillet over low heat. Stir in the Aleppo pepper, paprika, and cumin, then cook briefly until the butter becomes fragrant and lightly colored.
- Spread the garlic yogurt onto serving plates or shallow bowls. Place the poached eggs over the yogurt and drizzle with the warm spiced butter sauce.
- Finish with fresh herbs and serve immediately with toasted bread for dipping.
