Description
Turkish Eggs, known as Çılbır, is a traditional savory breakfast featuring perfectly poached eggs served atop garlic-infused creamy Greek yogurt, finished with a fragrant drizzle of spiced melted butter. This comforting and bold dish highlights the balance of rich textures and vibrant flavors, accompanied by crusty bread or pita for dipping.
Ingredients
Scale
Eggs and Yogurt
- 2 large eggs
- 1 cup plain Greek yogurt (full-fat works best)
- 1 clove garlic, finely grated or minced
- Salt to taste
Spiced Butter Sauce
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/2 teaspoon red pepper flakes (Aleppo pepper or chili flakes)
Garnish and Serving
- Chopped fresh dill or parsley for garnish (optional)
- Toasted crusty bread or pita for serving
Instructions
- Prepare the Yogurt Base: In a small bowl, combine the Greek yogurt with finely grated garlic and a pinch of salt. Stir well and set aside at room temperature to allow the flavors to meld.
- Poach the Eggs: Fill a medium saucepan with water and bring it to a gentle simmer. Optionally add a splash of vinegar to help the egg whites set. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for 3–4 minutes until the whites are firm yet the yolks remain runny. Use a slotted spoon to remove the eggs and drain on paper towels.
- Make the Spiced Butter: While the eggs are poaching, heat the unsalted butter and olive oil in a small skillet over medium heat. Once melted, add the red pepper flakes and swirl the pan for about 30 seconds until the mixture is fragrant. Remove from heat immediately to avoid burning.
- Assemble the Dish: Spread the garlicky yogurt evenly onto two serving plates or a shallow bowl. Place the poached eggs on top, drizzle the spicy butter mixture over the eggs, and garnish with fresh chopped dill or parsley if desired.
- Serve: Serve the Turkish eggs immediately with warm toasted crusty bread or pita on the side for dipping into the creamy yogurt and rich egg yolk.
Notes
- This dish is traditionally known as Çılbır and is a staple of Turkish breakfast cuisine, loved for its rich yet refreshing flavors.
- For a creamier texture, substitute Greek yogurt with labneh.
- Sprinkle sumac over the finished dish for an extra tangy kick.
- Omitting the bread makes this dish gluten-free.
