Description
Turkish Eggs (Çılbır) is a traditional Turkish breakfast dish featuring perfectly poached eggs served over a bed of garlicky yogurt, topped with melted spiced butter infused with chili flakes and smoked paprika, and garnished with fresh dill and mint. This recipe delivers creamy, tangy, and slightly spicy flavors with a silky texture—perfect for a comforting and elegant morning meal.
Ingredients
Scale
Yogurt Mixture
- 1 cup Turkish or Greek yogurt
- ½ garlic clove, grated
- Salt and pepper to taste
- A handful of fresh dill, chopped
- A handful of fresh mint leaves, chopped
Eggs
- 2 eggs
- 1 tablespoon vinegar
Spiced Butter Sauce
- 2 oz (55g) butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Instructions
- Prepare the Yogurt Mixture: In a bowl, combine the yogurt with the grated garlic, salt, and pepper. Mix well until smooth. Spread this garlicky yogurt evenly on serving plates, creating a bed for the eggs.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add 1 tablespoon vinegar (this helps the eggs hold their shape). Crack each egg into a small cup and gently slide into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain briefly on paper towels.
- Melt the Butter with Spices: In a small saucepan, melt the butter over medium heat. Once melted, add the chili flakes and smoked paprika, stirring for about 30 seconds until fragrant. Be careful not to burn the spices.
- Assemble the Dish: Place the poached eggs on top of the yogurt layer. Drizzle the spiced melted butter generously over the eggs and yogurt.
- Garnish and Serve: Sprinkle the chopped fresh dill and mint leaves over the eggs and butter. Serve immediately with crusty bread or warm pita for dipping and enjoying the runny yolk and creamy yogurt combination.
Notes
- Use fresh, high-quality eggs for best poaching results.
- Adjust the amount of chili flakes to your preferred spice level.
- For a dairy-free option, substitute yogurt with a plant-based alternative.
- Serve immediately to enjoy the eggs at their best texture.
- The vinegar in the poaching water helps the egg whites coagulate quickly.
