Turkish Eggs (Cilbir)
Turkish Eggs, also known as Cilbir, are a delicious breakfast or brunch dish made with creamy garlicky yogurt, perfectly poached eggs, and a warm spiced butter sauce. This easy recipe is full of bold flavor from fresh herbs, smoky paprika, chili flakes, and rich melted butter. Serve it for a simple, impressive meal that tastes like something from a restaurant!
Servings: 2
Calories: 336kcal
Ingredients
- 1 cup Greek yogurt or Turkish yogurt
- 1 handful fresh dill finely chopped
- 1 handful fresh mint leaves finely chopped
- 1/2 garlic clove grated or crushed
- 2 eggs
- 1 tbsp vinegar
- 2 ounces butter
- 1 tsp chili flakes
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/8 tsp black pepper plus more for garnish
Instructions
- Add the yogurt, chopped dill, chopped mint, grated garlic, salt, and pepper to a mixing bowl. Stir until combined.
- Spread the herbed garlic yogurt onto serving plates or shallow bowls.
- Fill a deep pot with water and bring it to a boil. Add the vinegar.
- Use a spoon to swirl the water, then crack one egg into the center of the swirling water.
- Cook for about 3 minutes, or until the egg white is set and the yolk is still runny. Remove with a slotted spoon and repeat with the second egg.
- Melt the butter in a small skillet or saucepan over medium heat.
- When the butter starts to bubble, stir in the chili flakes and smoked paprika until combined.
- Place the poached eggs on top of the yogurt, drizzle with the warm spiced butter, and sprinkle with extra herbs and black pepper.
Notes
- Use just a small amount of raw garlic, as it can have a strong flavor in the yogurt sauce.
- Fresh eggs work best for poaching and help the egg whites stay together in the water.
Nutrition
Calories: 336kcal | Carbohydrates: 5g | Protein: 16g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 589mg | Potassium: 259mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1617IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 1mg