Turkish Eggs (Cilbir)

Name: Turkish Eggs (Cilbir)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: 1½ cups Greek Yogurt; 1 clove Garlic Clove; to taste Salt; ¼ tsp Black Pepper; 2 tbsp Fresh Dill; 4 tbsp Unsalted Butter; ¼ tsp Ground Cumin; ½ tsp Smoked Paprika; 1 tsp Aleppo Pepper Flakes; 4 whole Large Egg; 1 tbsp White Vinegar; 1 tbsp Olive Oil; 0.25 piece Jalapeno Pepper; to taste Sea Salt; 2 slices Crusty Bread

TURKISH·NON-VEGSource

A delightful Turkish dish featuring poached eggs atop a garlicky yogurt base, drizzled with spicy chili butter and fresh herbs.

25m2Servings

Nutrition

675kcal

32gProtein

29gCarbs

48gFat

Ingredients

YOGURT BASE

Greek Yogurt

1½ cups

Garlic Clove

1 clove

Salt

To taste

to taste

Black Pepper

¼ tsp

Fresh Dill

2 tbsp

CHILI BUTTER

Unsalted Butter

4 tbsp

Ground Cumin

¼ tsp

Smoked Paprika

½ tsp

Aleppo Pepper Flakes

1 tsp

EGGS

Large Egg

4 whole

White Vinegar

For poaching water

1 tbsp

FOR GARNISH (OPTIONAL)

Olive Oil

Optional

1 tbsp

Jalapeno Pepper

OptionalFinely minced

0.25 piece

Sea Salt

OptionalTo taste

to taste

FOR SERVING

Crusty Bread

Toasted

2 slices

Instructions

1Prepare the Yogurt Base

Combine Ingredients

In a medium bowl, combine the Greek yogurt, finely grated garlic clove, salt, black pepper, and chopped fresh dill. Stir until well combined.

Taste and Adjust

Taste the yogurt mixture and adjust seasoning with more salt or pepper if needed. Set aside at room temperature.

2Make the Chili Butter

Melt Butter

In a small saucepan, melt the unsalted butter over medium heat. Listen for it to start 'singing' or sizzling.

Add Spices

Once the butter is melted and sizzling, add the ground cumin, smoked paprika, and Aleppo pepper flakes. Stir to combine.

Infuse Flavors

Swirl the pan or stir with a spoon for about 30 seconds to infuse the butter with the spices. Turn off the heat immediately.

3Poach the Eggs

10m

Prepare Poaching Water

Fill a wide saucepan with about 2-3 inches of water. Add the white vinegar and bring to a gentle simmer over medium heat.

Poach Eggs

Carefully crack each egg into a small bowl or ramekin, then gently slide them into the simmering water. Poach for 3-4 minutes for runny yolks, or longer for firmer yolks.

Remove Eggs

Using a slotted spoon, carefully remove the poached eggs from the water and gently pat them dry with a paper towel.

4Assemble the Dish

Plate the Yogurt

Spoon the yogurt mixture onto serving plates, spreading it into a circular base with a slight well in the center. Create ridges and valleys with the back of the spoon for visual appeal.

Add the Eggs

Gently place two poached eggs into the well of the yogurt on each plate.

Drizzle the Butter

Generously drizzle the warm chili butter over the poached eggs and yogurt base.

Add Optional Garnish

If using, drizzle with olive oil, sprinkle with minced jalapeño and sea salt.

Serve

Serve immediately with toasted crusty bread for dipping.

Tips

Ensure your yogurt is at room temperature for the best texture and flavor.

Don't let the chili butter boil; just heat it enough to infuse the spices.

For perfectly poached eggs, use the freshest eggs possible and a gentle simmer.

The chili butter can be made ahead and gently reheated.

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