Description
Turkish Eggs, known as Cilbir, are a delightful combination of poached eggs served over a creamy yogurt base infused with fresh herbs and garlic, all drizzled with spiced butter. This dish is perfect for breakfast, brunch, or a light meal, bringing a taste of Turkey right to your table.
Ingredients
Scale
- 1 cup yogurt (Turkish or Greek)
- A handful of fresh dill, chopped
- A handful of fresh mint leaves, chopped
- ½ garlic clove, grated
- 2 eggs
- 1 tablespoon vinegar
- 2 oz (55g) butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the Yogurt Base:
In a bowl, combine the yogurt, chopped dill, chopped mint, and grated garlic. Season with salt and pepper to taste, and set aside. - Poach the Eggs:
Fill a deep pot with water and bring it to a gentle boil. Add 1 tablespoon of vinegar. Stir the water to create a vortex and gently crack an egg into the center. Cook for about 3 minutes for a runny yolk.
Remove the poached egg with a slotted spoon and set it aside while you poach the second egg. - Prepare the Spiced Butter:
In a small pan, melt the butter over medium heat. Once it begins to bubble, add the chili flakes and smoked paprika, stirring until well combined. Remove from heat. - Assemble the Dish:
Spread a thick layer of the garlicky herb yogurt onto a serving plate or small bowl. Place the poached eggs on top, then drizzle the spiced butter over everything. Garnish with additional mint, dill, and a sprinkle of black pepper. - Serve:
Serve immediately with crusty bread or pita for dipping into the yogurt and spiced butter.
Notes
- Adjust the garlic to your taste preference, as it can be strong.
- Use fresh eggs for easier poaching, and avoid adding salt to the poaching water, as it can cause the egg whites to separate.
- For a milder dish, you can swap the chili flakes for sweet paprika.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 133
- Sugar: 2g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 210mg