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Turkish Eggs (Cilbir) Recipe

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4.6 from 57 reviews

Turkish Eggs, also known as Cilbir, is a traditional Turkish breakfast dish featuring perfectly poached eggs served on a bed of garlicky yogurt infused with fresh herbs and topped with a warm, spiced butter sauce. This dish combines creamy, tangy, and spicy flavors, creating a delightful balance of textures and tastes. It’s a simple yet elegant recipe that brings authentic Turkish flavors to your table.

Ingredients

Scale

Yogurt Base

  • 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

Poached Eggs

  • 2 eggs
  • 1 tablespoon vinegar

Spiced Butter Sauce

  • 2 oz butter (55g)
  • 1 teaspoon chili flakes
  • ½ teaspoon smoked paprika

Instructions

  1. Prepare the Yogurt Base: Finely chop the dill and mint, crush or grate the garlic clove, and combine these with the yogurt in a bowl. Season with salt and pepper to taste. Set aside to allow the flavors to meld.
  2. Poach the Eggs: Fill a deep pot with water and bring it to a boil. Add 1 tablespoon of vinegar to the water to help the egg whites coagulate. Create a gentle vortex in the water by stirring, then carefully crack one egg into the center of the vortex. Allow it to cook for about three minutes until the white is set but the yolk remains runny. Remove the egg with a slotted spoon and set aside. Repeat with the second egg.
  3. Prepare the Spiced Butter Sauce: In a pan, melt the butter over medium heat. Once it starts to bubble, add chili flakes and smoked paprika. Stir continuously until the spices are well combined and the butter is fragrant. Remove from heat.
  4. Assemble the Dish: Spread a thick layer of the garlicky yogurt with herbs on a serving plate or small bowl. Place the poached eggs gently on top of the yogurt base. Drizzle the warm spiced butter sauce over the eggs. Garnish with additional fresh mint, dill, and a sprinkle of black pepper before serving.

Notes

  • The garlic can be quite strong, so start with ¼ to ½ a garlic clove and adjust according to your taste. Using a microplane grater helps integrate the garlic smoothly into the yogurt.
  • Do not add salt to the poaching water as it can cause the egg whites to separate.
  • Always use fresh eggs for best poaching results and a neater presentation.
  • For a milder version, substitute the chili flakes with sweet paprika.

Keywords: Turkish Eggs, Cilbir, poached eggs, yogurt, spiced butter, Turkish breakfast, easy Turkish recipe

Find it online: https://mixitwitjoe.com/turkish-eggs-cilbir-recipe/