Turkish Eggs (Cilbir)
This Turkish Eggs recipe is a traditional Turkish breakfast dish made with creamy lemon garlic yogurt, perfectly poached eggs, and spiced chili butter. This easy and flavorful recipe is perfect for brunch or a light, protein-packed meal, served with a warm pita or crusty bread for dipping.
Servings: 2 servings
Calories: 292kcal
Cost: 3
Ingredients
- 4 eggs
- 1 cup plain Greek yogurt
- 1 clove garlic , finely minced
- 1-2 teaspoons lemon juice (to taste)
- salt and pepper , to taste
- 2 Tablespoons butter
- 1/2 teaspoon paprika , or more to taste
- 1/4 teaspoon Aleppo pepper , or crushed red pepper flakes, or more to taste
- Splash of vinegar (for poaching eggs)
- Fresh dill , for garnish (or use fresh mint or parsley)
- Warm pita or toasted baguette slices , for serving
Instructions
- Mix Yogurt: In a bowl, mix Greek yogurt, garlic, lemon juice, salt, and pepper. Spread the yogurt on the bottom of two shallow bowls and set aside.1 cup plain Greek yogurt, 1 clove garlic, 1-2 teaspoons lemon juice, salt and pepper
- Chili Butter: In a small pan melt butter over medium heat. Add paprika, pepper flakes, salt, and pepper. Cook for a few seconds until fragrant. Remove from heat and set aside.2 Tablespoons butter, 1/2 teaspoon paprika, 1/4 teaspoon Aleppo pepper
- Poach Eggs: Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it’s simmering. Add a little splash of vinegar to the water (to help strengthen the egg white). Crack an egg into a ¼ measuring cup. Lower the egg into the simmering water, gently easing it out of the cup.Splash of vinegar (for poaching eggs), 4 eggs
- Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon. You can cook a few eggs at once, depending on the size of your pot.
- Serve: Place two poached eggs on top of each yogurt bowl. Spoon some of the chili butter on top. Garnish with fresh dill. Serve with warm pita or toasted baguette slices on the side, for dipping.Fresh dill, Warm pita or toasted baguette slices
Notes
Make Ahead Instructions: the garlic yogurt and chili butter could both be made ahead.
Nutrition
Calories: 292kcal | Carbohydrates: 5g | Protein: 22g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 362mg | Sodium: 256mg | Potassium: 291mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 1150IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 2mg
Recipe Link
