Name: Turkish Eggs (Cilbir) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: 1 cup Turkish or Greek yogurt; A handful fresh dill, finely chopped; A handful fresh mint leaves, finely chopped; ½ garlic clove, crushed or grated (adjust to taste); Salt and pepper, to taste; 2 eggs; 1 tablespoon vinegar; 2 oz butter (55g); 1 teaspoon chili flakes; ½ teaspoon smoked paprika

Jump to Recipe

Introduction

Turkish Eggs, also known as Cilbir, is a delightful and simple dish combining creamy yogurt, fresh herbs, and perfectly poached eggs topped with spiced butter. This traditional Turkish breakfast offers a delicious balance of flavors that is both comforting and elegant.

The dish shows two soft white poached eggs resting on a smooth, thick white yogurt base that covers most of the white plate. Around the eggs and yogurt, there is a bright orange-red sauce with a rich, oily texture and small spices sprinkled on top, creating a vibrant contrast. Small green herb leaves and delicate sprigs of dill are placed around the edges, adding a touch of fresh green color. The plate sits on a white marbled textured surface, enhancing the clean and fresh look of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Turkish or Greek yogurt
A handful fresh dill
A handful fresh mint leaves
½ garlic clove
2 eggs
1 tablespoon vinegar
2 oz (55g) butter
1 teaspoon chili flakes
½ teaspoon smoked paprika
Salt and pepper to taste

Instructions

Step 1: Finely chop the dill and mint. Crush or grate the garlic clove and mix it into the yogurt along with the chopped herbs. Season with salt and pepper and set aside.
Step 2: Fill a deep pot with water and bring it to a boil. Add 1 tablespoon of vinegar and stir to create a vortex. Crack an egg into the center of the vortex and cook for 3 minutes for a runny yolk.
Step 3: Remove the poached egg with a slotted spoon and set aside. Repeat the poaching for the second egg.
Step 4: In a pan, melt the butter. When it begins to bubble, add the chili flakes and smoked paprika. Stir to combine and let the spices infuse the butter.
Step 5: Spread a thick layer of the herb and garlic yogurt on a serving plate or shallow bowl.
Step 6: Place the poached eggs on top of the yogurt layer.
Step 7: Drizzle the spiced butter over the eggs and yogurt. Garnish with some additional fresh mint, dill, and a crack of black pepper before serving.

Tips & Variations

Use only ¼ to ½ garlic clove to avoid overpowering the delicate flavors; grating the garlic helps it blend well.
Do not add salt to the poaching water to prevent egg whites from separating.
Choose fresh eggs for the best poaching results.
For a milder dish, substitute chili flakes with sweet paprika.

Storage

Turkish Eggs are best enjoyed fresh. If needed, store leftovers covered in the refrigerator for up to 1 day. Reheat gently in a microwave or on low heat in a pan, but note that the poached eggs may become firmer upon reheating.

How to Serve

The dish is served in a white plate with black brushstroke patterns on the rim, placed on a white marbled surface. It has three main layers: the bottom layer is smooth white yogurt spread around the plate, the middle layer consists of three soft poached eggs with white, fluffy whites and slightly runny golden yolks visible in spots, and the top layer is a drizzle of bright orange chili oil, sprinkled with dark red chili flakes and a few black pepper specks. Two fresh green mint leaves rest on the yogurt near the eggs, adding a touch of color contrast. A folded light purple cloth napkin is seen at the top right edge of the frame. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Turkish or Greek yogurt?

Yes, but use a thick yogurt for the best texture and creaminess. Straining regular yogurt through a cheesecloth can help achieve this consistency.

How do I know when my poached eggs are cooked perfectly?

Cook the eggs for about 3 minutes in simmering water; the whites should be set while the yolk remains runny. Adjust time slightly depending on your preference.