Easy Turkish Eggs (Cilbir)
Creamy yogurt, perfectly poached eggs, and a drizzle of spiced butter make this dish a flavorful and satisfying breakfast or brunch option.
Ingredients
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 clove garlic, finely grated
- 2 tbsp unsalted butter
- 1 tsp olive oil
- ½ tsp smoked paprika
- ½ tsp red chili flakes
- 1 tbsp vinegar (for poaching eggs)
- Salt to taste
- Fresh dill or parsley for garnish
- Optional: crusty bread for serving
Instructions
- Prepare the Yogurt Base: In a bowl, mix Greek yogurt with grated garlic and a pinch of salt. Spread the mixture evenly on a serving plate or two individual plates.
- Poach the Eggs:Fill a medium saucepan with water and bring it to a gentle simmer.Add vinegar and stir to create a gentle whirlpool.Crack each egg into a small bowl and carefully slide it into the water.Cook for 3-4 minutes for a runny yolk or longer for a firmer yolk. Remove with a slotted spoon and gently blot dry with a paper towel.
- Make the Spiced Butter:In a small pan, melt butter and olive oil over medium heat.Stir in smoked paprika and chili flakes, letting the spices sizzle for 30 seconds. Remove from heat.
- Assemble the Dish:Place the poached eggs on top of the yogurt.Drizzle the spiced butter over the eggs and yogurt.Garnish with fresh dill or parsley and serve immediately with crusty bread.
Notes
- For a lighter version, use low-fat yogurt and reduce the butter slightly.
- Adjust the spice level by increasing or decreasing the chili flakes.