Description
Turkish Eggs, or Cilbir, is a traditional Turkish breakfast dish featuring perfectly poached eggs served on a bed of garlicky herbed yogurt and topped with a spicy melted butter sauce. This simple yet elegant recipe combines creamy yogurt flavored with fresh dill, mint, and garlic with runny yolk eggs, enhanced by a warming drizzle of chili and smoked paprika infused butter. It is a delightful balance of textures and flavors, perfect for a comforting and protein-rich start to the day.
Ingredients
Scale
Yogurt Base
- 1 cup Turkish or Greek yogurt
- A handful fresh dill
- A handful fresh mint leaves
- ½ garlic clove
- Salt and pepper to taste
Eggs
- 2 eggs
- 1 tablespoon vinegar
Spiced Butter Sauce
- 2 oz butter (55g)
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Instructions
- Prepare the herbed yogurt: Finely chop the dill and mint leaves. Crush or grate ½ garlic clove using a microplane for easy incorporation. Combine the chopped herbs and garlic with the yogurt, season with salt and pepper to taste. Set aside to let the flavors meld.
- Poach the eggs: Fill a deep pot with water and bring it to a gentle boil. Add 1 tablespoon of vinegar to the water and stir to create a vortex. Crack an egg into the center of the vortex. Poach for 3 minutes to achieve runny yolks. Carefully remove the egg with a slotted spoon and set aside. Repeat the process for the second egg.
- Make the spiced butter sauce: In a pan, melt the butter over medium heat. Once it starts to bubble, add the chili flakes and smoked paprika. Stir gently until the spices are well incorporated and the sauce is fragrant. Remove from heat.
- Assemble the dish: Spread a thick layer of the herbed yogurt onto a serving plate or shallow bowl. Gently place the poached eggs on top of the yogurt. Drizzle the warm spiced butter sauce over the eggs. Garnish with additional fresh dill, mint leaves, and a sprinkle of black pepper before serving.
Notes
- Garlic can overpower the dish; start with ¼ to ½ clove and adjust according to taste. Using a microplane to grate the garlic ensures it blends smoothly with the yogurt.
- Avoid adding salt to the poaching water as it can cause the egg whites to separate.
- Use fresh eggs for best poaching results.
- To make the dish milder, substitute chili flakes with sweet paprika.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 185 mg
