Description
Turkish Eggs, also known as Çılbır, is a traditional Turkish breakfast dish featuring poached eggs served over a garlicky yogurt base and topped with a spicy butter sauce. It’s rich, flavorful, and perfect for brunch or a savory breakfast.
Ingredients
- 2 large eggs
- 1 cup Greek yogurt
- 1 garlic clove, minced
- 2 tbsp unsalted butter
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp red pepper flakes (Aleppo pepper preferred)
- 1 tbsp vinegar (for poaching water)
- Salt, to taste
- Fresh dill or parsley for garnish (optional)
- Bread, for serving
Instructions
- In a bowl, mix Greek yogurt with minced garlic and a pinch of salt. Set aside at room temperature.
- Bring a saucepan of water to a gentle simmer and add vinegar.
- Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes until whites are set but yolks are still runny.
- While eggs are poaching, melt butter in a small pan over medium heat. Add olive oil, paprika, and red pepper flakes. Stir for 1-2 minutes until fragrant and foamy. Remove from heat.
- Spread the garlicky yogurt on serving plates.
- Remove poached eggs with a slotted spoon and place them on top of the yogurt.
- Drizzle the spicy butter sauce over the eggs.
- Garnish with fresh herbs if desired and serve with bread.
Notes
- Aleppo pepper gives a more authentic flavor, but chili flakes can be substituted.
- Make sure yogurt is at room temperature to prevent curdling from the warm butter.
- Use fresh eggs for best poaching results.
- This dish is best served immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 215mg
