Description
Turkish Eggs, or Cilbir, is a delicious and creamy traditional Turkish dish featuring poached eggs served over a garlicky herb yogurt sauce and topped with a spiced melted butter drizzle. This easy-to-make breakfast or brunch recipe combines fresh herbs like dill and mint with tangy yogurt and perfectly poached eggs, finished with a warming kick from chili flakes and smoked paprika.
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
- 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
- Prepare the Yogurt Sauce: Finely chop the dill and mint leaves. Crush or grate half a garlic clove and combine all with the cup of Turkish or Greek yogurt. Season the mixture with salt and pepper to taste. Set aside to allow the flavors to meld.
- Poach the Eggs: Fill a deep pot with water and bring it to a boil. Add 1 tablespoon of vinegar to the water and stir to create a gentle vortex. Crack one egg into the center of the vortex and poach for about 3 minutes for a runny yolk. Use a slotted spoon to remove the egg and set aside while you poach the second egg following the same method.
- Prepare the Spiced Butter Sauce: In a pan, melt the butter over medium heat. When the butter begins to bubble, add the chili flakes and smoked paprika. Stir continuously until the spices are well combined and the butter sauce is ready.
- Assemble the Dish: Spread a thick layer of the garlicky herb yogurt on a serving plate or small bowl. Place the poached eggs carefully on top of the yogurt. Drizzle generously with the spiced melted butter. Garnish with extra fresh mint and dill leaves and a sprinkling of black pepper before serving.
Notes
- Use only ¼ to ½ a garlic clove initially as garlic can overpower the flavors; adjust according to taste. Grating the garlic with a microplane works best for even incorporation.
- Do not add salt to the poaching water as it causes egg whites to separate and get ragged. Always use fresh eggs for best poaching results.
- For a milder dish, substitute chili flakes with sweet paprika.
Nutrition
- Serving Size: 1 serving (1 egg with yogurt and butter sauce)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 185 mg
