Description
Turkish Eggs, also known as Cilbir, feature perfectly poached eggs served atop a creamy mixture of garlicky yogurt and fresh herbs, drizzled with a warm buttery chili sauce. This classic Turkish breakfast dish combines tangy yogurt, aromatic dill and mint, and luxurious spiced butter, creating a comforting yet fresh flavor profile that’s simple to prepare.
Ingredients
Scale
Yogurt Mixture
- 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 (use ¼ or ½ garlic clove to taste)
- Salt and pepper, to taste
Poached Eggs
- 2 eggs
- 1 tablespoon vinegar
Spiced Butter Sauce
- 2 oz (55g) butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Instructions
- Prepare the Herbed Yogurt: Finely chop the fresh dill and mint leaves. Crush or grate the garlic clove using a microplane for easy incorporation. Mix the herbs and garlic thoroughly with the yogurt. Season the mixture with salt and pepper to your preference and set aside.
- Poach the Eggs: Fill a deep pot with water and bring it to a gentle boil. Add 1 tablespoon of vinegar to the water, then create a swirling vortex by stirring. Crack an egg into the center of the vortex, allowing it to poach gently for about 3 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.
- Make the Spiced Butter Sauce: In a pan, melt the butter over medium heat. When it starts to bubble, add the chili flakes and smoked paprika. Stir continuously until the spices are well combined and the butter is infused, creating a fragrant sauce.
- Assemble the Dish: Spread a thick layer of the garlicky herb yogurt onto a serving plate or small bowl. Place the poached eggs on top of the yogurt base.
- Finish and Serve: Drizzle the spiced butter sauce evenly over the eggs and yogurt. Garnish with additional fresh mint, dill, and a sprinkle of black pepper. Serve immediately for the best experience.
Notes
- The garlic flavor can be strong; start with ¼ or ½ a clove and adjust after tasting the yogurt mixture.
- A microplane grater is recommended for grating garlic to ensure it blends smoothly with yogurt.
- Do not add salt to the poaching water as it causes the egg white to separate.
- Use the freshest eggs possible for the best poaching results.
- To make the sauce milder, substitute chili flakes with sweet paprika.
Nutrition
- Serving Size: 1 serving (1 egg with yogurt and sauce)
- Calories: 310
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 185 mg
