Turkish Eggs (Çılbır)
A delightful dish featuring creamy yogurt, perfectly poached eggs, and spiced butter, perfect for breakfast or brunch.
Ingredients
Eggs and Yogurt Base
- 4 large large eggs Fresh eggs for rich, golden yolks.
- 2 cups full-fat Greek yogurt Creamy and velvety base.
- 2 cloves garlic, finely minced Enhances flavor.
- 1 tablespoon lemon juice Adds brightness.
- 1 tablespoon white vinegar Essential for poaching eggs.
- Salt to taste Salt Enhances all flavors.
Spiced Butter
- 3 tablespoons unsalted butter For richness.
- 1 teaspoon sweet paprika For color and sweetness.
- 1/2 teaspoon chili flakes (Aleppo pepper preferred) Optional for heat.
Garnish and Serving
- Fresh dill or parsley to taste Fresh dill or parsley, finely chopped For garnish.
- Freshly ground black pepper to taste Freshly ground black pepper For added flavor.
- Sourdough or crusty bread for serving Toasted sourdough or crusty bread Perfect for soaking up the yolks.
Instructions
Preparation of Yogurt Base
- Remove the yogurt from the fridge at least 20 minutes before serving to bring it to room temperature.
- In a medium bowl, stir together the Greek yogurt, minced garlic, lemon juice, and a pinch of salt until smooth and creamy.
- Spread the yogurt mixture evenly onto two serving plates.
Poaching the Eggs
- Fill a medium saucepan with water and bring it to a gentle simmer.
- Add the white vinegar.
- Crack each egg into a small bowl.
- Create a whirlpool in the simmering water and slide in each egg carefully.
- Poach the eggs for about 2-3 minutes until the whites are set and the yolks remain runny.
- Remove eggs with a slotted spoon and drain on paper towels.
Preparing Spiced Butter
- In a small saucepan, melt the butter over medium heat until it begins to foam and turn golden.
- Add the sweet paprika and chili flakes, stirring for about 30 seconds until fragrant, then remove from heat.
Assembly
- Place two poached eggs over the garlicky yogurt on each plate.
- Generously spoon the spiced butter over the eggs.
- Top with dill or parsley, freshly ground black pepper, and extra chili flakes if desired.
- Serve immediately with warm slices of toasted sourdough or crusty bread.
Notes
For best results, prep all ingredients beforehand. Use a gentle simmer when poaching eggs and avoid burning spices in butter.