Description
Turkish Eggs (Çılbır) are a traditional Turkish breakfast dish featuring poached eggs over creamy garlic yogurt, finished with fragrant spiced butter. It’s a rich, savory, and comforting meal that feels gourmet yet is easy to prepare.
Ingredients
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 clove garlic, minced or grated
- 2 tablespoons butter
- 1/2 teaspoon paprika or Aleppo pepper
- Pinch of red pepper flakes (optional)
- 1 tablespoon white vinegar (for poaching water)
- Salt, to taste
- Fresh dill or parsley, for garnish
- Bread for serving (sourdough, pita, or simit)
Instructions
In a bowl, combine Greek yogurt, garlic, and a pinch of salt. Set aside at room temperature or warm slightly.
- Bring a saucepan of water to a gentle simmer and add vinegar.
- Crack eggs into small bowls, then slide them into the simmering water. Poach for 3–4 minutes until whites are set and yolks runny.
- Meanwhile, melt butter in a pan. Stir in paprika or Aleppo pepper and optional red pepper flakes. Heat until foamy and fragrant.
- Spread yogurt onto serving plates.
- Remove eggs with a slotted spoon and place on top of the yogurt.
- Drizzle spiced butter over the eggs and yogurt.
- Garnish with fresh dill or parsley. Serve immediately with warm bread.
Notes
- For extra flavor, mix fresh dill or mint into the yogurt base.
- Use labneh instead of yogurt for a thicker base.
- Serve with crusty sourdough, pita, or Turkish simit bread for dipping.
- Best eaten fresh, as poached eggs don’t reheat well.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 plate
- Calories: 270
- Sugar: 4g
- Sodium: 330mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 370mg
