Turkish Inspired Eggs – Cilbir

Introduction

If you haven’t yet experienced the delight that is Cilbir, your brunch game is about to be forever changed. This Turkish-inspired dish is one of those recipes that manages to be both indulgent and comforting, yet light and refreshing all at once. I first tried Cilbir at a local Mediterranean café, and I have been hooked ever since. The combination of creamy, tangy yogurt, poached eggs, and aromatic chili oil creates a balance of textures and flavors that is simply irresistible.

Whether you’re planning a weekend brunch or looking for a fun, flavorful meal to impress guests, Cilbir is the answer. It’s the kind of dish that feels special without requiring hours in the kitchen. With poached eggs nestled in velvety yogurt and topped with a fragrant chili oil drizzle, it’s the ultimate combination of savory, spicy, and creamy in each bite. And, of course, you can’t forget the crusty bread to scoop up every last bit of yogurt and egg.

Now, let’s dive into how to make Cilbir, and why this dish deserves a spot in your weekly rotation!

Why You’ll Love This Recipe: Turkish Inspired Eggs – Cilbir

Cilbir is the perfect fusion of comfort food and elegant brunch fare. This recipe is simple to prepare but has the complexity of flavors that will make it feel like you’re dining at a fancy brunch spot, even if you’re just at home. The creamy yogurt base adds a tangy richness, while the poached eggs provide the right amount of silkiness. The warm, fragrant chili oil with spices like Aleppo pepper and cumin elevates this dish to another level entirely. Plus, it’s incredibly versatile—serve it as breakfast, brunch, or even dinner for a light yet satisfying meal.

Here’s why you’ll love this recipe:

• Flavor-packed: The contrast of cool yogurt, perfectly poached eggs, and spicy, aromatic chili oil makes every bite exciting.
• Quick to make: With only 15 minutes of prep and 30 minutes of cook time, it’s a fast and easy meal that’s perfect for busy mornings or weekend indulgence.
• Customizable: You can adjust the level of spiciness and make the dish your own with toppings like fresh herbs, crumbled feta, or a squeeze of lemon.
• Impressive: Whether you’re cooking for yourself or hosting a brunch gathering, Cilbir is sure to impress anyone who tries it.

Ingredients

For the Chili Oil:

• 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

For the Yogurt Base:

• 16 ounces Greek yogurt (full-fat or 2% for creaminess)
• 1 to 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 2 teaspoons chopped dill
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Other Ingredients:

• 4 large eggs
• 1 tablespoon distilled white vinegar (for poaching)
• Fresh mint, chopped (for garnish)
• Fresh chives, chopped (for garnish)

Instructions

1. Make the Chili Oil

Start by making the flavorful chili oil that will be drizzled over the poached eggs and yogurt. In a small saucepan, heat 1/4 cup unsalted butter and 1 tablespoon olive oil over medium-low heat. Once the butter melts, add 2 teaspoons of minced garlic, 1 teaspoon Aleppo pepper, 1 teaspoon red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon coriander, and 1/4 teaspoon cumin. Stir the mixture constantly for about 2-3 minutes until the spices bloom and the oil turns a deep orange-red color. Remove from the heat and set aside to cool slightly.

2. Prepare the Yogurt Base

While the chili oil is cooling, it’s time to prepare the yogurt base. In a bowl, combine 16 ounces of Greek yogurt with 1 to 2 tablespoons of olive oil, 1 teaspoon of lemon zest, 2 teaspoons of chopped fresh dill, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt. Stir everything together until smooth and creamy. This mixture should have a slightly tangy flavor from the yogurt, complemented by the bright freshness of the lemon and dill.

3. Poach the Eggs

Now for the stars of the dish: the poached eggs! Fill a pot with water and heat it over medium heat until it begins to simmer, with small bubbles forming along the edges. Add 1 tablespoon of distilled white vinegar to the water (this helps the eggs maintain their shape). Crack one egg into a small bowl or ramekin. Lower the bowl gently into the simmering water, then carefully slide the egg into the pot. Poach the egg for about 2-3 minutes, or until the whites are fully set and the yolk remains runny (for firmer yolks, cook for 4 minutes). Using a slotted spoon, remove the egg and drain any excess water. Repeat the process with the remaining eggs.

4. Assemble the Dish

To assemble your Cilbir, start by spreading a generous layer of the yogurt mixture on the bottom of a plate or shallow bowl. Place two poached eggs on top of the yogurt per serving. Drizzle the warm chili oil over the eggs and yogurt generously. Garnish with freshly chopped mint and chives for a burst of color and freshness.

5. Serve and Enjoy

Serve the Cilbir immediately while the eggs are warm and the yogurt is cool and creamy. Make sure to have a side of crusty bread to scoop up all the yogurt and egg yolk. This dish is a beautiful balance of flavors and textures—rich, tangy yogurt, silky eggs, and the warmth of the chili oil. Enjoy it with a hot cup of coffee or tea for a perfect brunch experience!

Nutrition Facts (Per Serving)

• Serving Size: 1 plate (2 poached eggs, 1/4 of yogurt base, chili oil)
• Calories: 350
• Sugar: 6g
• Sodium: 350mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 16g
• Cholesterol: 210mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

How to Serve

• As a Brunch Dish: Cilbir is the perfect dish to serve at brunch. Pair it with fresh coffee, juice, or a mimosa for a complete morning feast.
• With Bread: Serve Cilbir with slices of warm, crusty bread or pita for dipping and scooping up the creamy yogurt and runny yolk.
• With a Salad: Cilbir pairs well with a side salad of arugula or mixed greens dressed lightly with olive oil and lemon.

Additional Tips

1. Make It Spicy: Adjust the heat level of your chili oil by adding more red pepper flakes or chili powder to suit your taste.
2. Poaching Eggs: If you’re not confident in poaching eggs, try using a non-stick pan or poaching them in silicone egg poaching cups for easier results.
3. Substitute Yogurt: For a slightly lighter version, you can use non-fat or low-fat yogurt, though full-fat Greek yogurt offers the creamiest texture.
4. Herb Variations: Experiment with other fresh herbs like parsley, basil, or cilantro to garnish the dish.
5. Add Feta: Crumbled feta cheese on top can add another layer of richness and tang.

FAQ Section

1. Can I use regular yogurt instead of Greek yogurt?
   While regular yogurt can work, Greek yogurt provides a thicker texture and more creaminess, which is ideal for this recipe.
2. What if I don’t have Aleppo pepper?
   If you don’t have Aleppo pepper, you can substitute with a mix of paprika and a pinch of cayenne pepper for a similar flavor profile.
3. Can I make the chili oil in advance?
   Yes! You can make the chili oil ahead of time and store it in an airtight container in the fridge for up to a week.
4. How do I know if my eggs are poached correctly?
   The egg whites should be set but the yolk should remain runny. You can test it by gently pressing on the egg with a spoon—if it feels firm, it’s done!
5. Can I make Cilbir vegetarian?
   Yes! This recipe is already vegetarian, as it doesn’t contain any meat. You could even add some roasted vegetables for extra flavor.
6. Is this dish gluten-free?
   Cilbir is gluten-free by itself, but be sure to serve it with gluten-free bread if needed.
7. Can I use a different kind of oil for the yogurt base?
   Yes, you can use avocado oil or coconut oil if you prefer, though olive oil adds a lovely richness.
8. Can I serve this dish cold?
   Cilbir is best served warm, as the eggs and chili oil add to the overall experience. Cold poached eggs

might lose their creaminess.

9. What can I use instead of fresh herbs for garnish?
   If you don’t have fresh herbs, you can use dried herbs like dried mint or parsley, though fresh is recommended for the best flavor.
10. How do I make the yogurt base thicker?
    To make the yogurt base thicker, you can strain it through a fine mesh sieve or cheesecloth for a few hours.

Conclusion

Cilbir, or Turkish-inspired eggs, is one of those dishes that takes breakfast to the next level. It’s incredibly easy to make yet looks and tastes like something you’d find at a high-end brunch spot. The combination of creamy yogurt, perfectly poached eggs, and the warm, spicy chili oil is the kind of meal that makes you savor every bite. Whether you enjoy it on a lazy Sunday morning or serve it for a special occasion, Cilbir is sure to become a favorite in your kitchen.

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