Description
Turkish Eggs, also known as Cilbir, is a traditional and delicious breakfast dish featuring perfectly poached eggs served atop garlicky, creamy yogurt and drizzled with a flavorful melted butter infused with Pul Biber or red pepper flakes. This simple yet elegant dish is quick to prepare, taking just 30 minutes, and pairs perfectly with crusty bread for a satisfying start to your day.
Ingredients
Scale
For the Yogurt Mixture
- 1 cup plain full-fat yogurt
- 1-2 cloves garlic, grated or finely minced
- Pinch of salt, to taste
For the Poached Eggs
- 2-4 fresh eggs
- 1 tablespoon white vinegar (for poaching water)
- Water for poaching
For the Chili Butter
- 3-4 tablespoons unsalted butter
- 1-2 teaspoons Pul Biber or regular red pepper flakes
- Pinch of salt
- Optional: 1/4 teaspoon smoked paprika
To Serve
- Fresh dill or mint (optional, for garnish)
- Crusty bread, pita bread, or sourdough
Instructions
- Prepare the Yogurt: In a medium bowl, combine the plain full-fat yogurt with grated or minced garlic cloves. Add a pinch of salt and mix thoroughly. Let the mixture sit at room temperature for 10-15 minutes to allow the flavors to meld.
- Poach the Eggs: Fill a wide, shallow pot or deep skillet with 3-4 inches of water. Add a splash of white vinegar and bring the water to a gentle simmer. Crack each egg into a separate small ramekin or bowl. Create a gentle whirlpool in the simmering water and carefully slide each egg into the center one at a time. Poach for 3-4 minutes until the whites are set but yolks remain runny. Remove eggs with a slotted spoon and let drain.
- Make the Chili Butter: In a small saucepan, melt the unsalted butter over medium heat. Once fully melted, remove from heat and stir in Pul Biber or red pepper flakes along with a pinch of salt. Optionally, add smoked paprika for extra smokiness. Be careful to avoid burning the spices.
- Assemble the Dish: Spoon a generous amount of the garlicky yogurt onto a shallow serving plate. Gently place the poached eggs on top of the yogurt. Drizzle the spiced melted butter over the eggs and yogurt evenly. Garnish with fresh dill or mint if desired. Serve immediately with crusty bread, pita, or sourdough for dipping.
Notes
- Use fresh eggs for the best poached eggs that hold their shape well in simmering water.
- Letting the yogurt and garlic mixture sit helps mellow the raw garlic flavor and thickens the yogurt slightly.
- Adjust the amount of chili flakes to control the heat level in the chili butter drizzle.
- Serve immediately as the warm chili butter melts beautifully into the cool yogurt.
- Crusty bread is essential for scooping up the creamy, spicy, and tangy flavors.
