Description
Turkish Eggs, also known as Cilbir, is a traditional Middle Eastern breakfast dish featuring poached eggs on a bed of garlicky Greek yogurt, drizzled with spiced butter and fresh herbs. This recipe offers a delightful blend of flavors and textures that will elevate your morning meal.
Ingredients
Scale
For the Yogurt Mixture:
- 1 cup Greek yogurt
- 1 clove garlic, minced
- 1/4 teaspoon salt
For Poaching Eggs:
- 2 large eggs
- 1 tablespoon white vinegar
For Spiced Butter:
- 2 tablespoons unsalted butter
- 1 teaspoon paprika (preferably Aleppo pepper or smoked paprika)
- 1 tablespoon olive oil (optional)
For Serving:
- Fresh dill or parsley for garnish
- Crusty bread
Instructions
- Prepare Yogurt Mixture: In a bowl, mix Greek yogurt, minced garlic, and salt until smooth. Set aside.
- Poach Eggs: Fill a saucepan with water, bring to a simmer, add vinegar. Crack eggs into a cup, then slide into water. Poach for 3–4 minutes, until set.
- Make Spiced Butter: Melt butter in a skillet, stir in paprika, cook for 30 seconds.
- Assemble: Spread yogurt on plates, place poached eggs, drizzle with spiced butter and olive oil, garnish with herbs. Serve with bread.
Notes
- Aleppo pepper gives traditional flavor, smoked paprika or red pepper flakes can substitute.
- Warm yogurt before serving to prevent rapid cooling of eggs.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Poaching, Stovetop
- Cuisine: Turkish, Middle Eastern
Nutrition
- Serving Size: 1 plate
- Calories: 260
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 225mg
