Description
Cilbir, or Turkish Eggs, is a delicious Turkish breakfast with poached eggs on a bed of garlic yogurt and topped with yummy chili butter.
Ingredients
Units
Scale
- 1 small clove garlic
- 1/4 teaspoon flaky sea salt
- 1/2 cup Greek or Turkish yogurt* (125 milliliters)
- 1 teaspoon dried dill (or 2 teaspoons fresh)
- 1 tablespoon extra virgin olive oil
- Freshly ground pepper, to taste
- 1-2 fresh eggs
- 1 tablespoon vinegar
- 1 tablespoon butter
- 1/2 teaspoon Aleppo chili flakes (pul biber, or 1/4 teaspoon other chili flakes)
- Fresh mint or dill, to garnish
- Serve with: vegetables like cucumber and tomatoes, crusty bread
Instructions
- Make garlic yogurt base: Chop a small clove of garlic and sprinkle flaky sea salt over. Crush this mixture with the side of a knife to make a paste. Combine with yogurt, dried dill, extra virgin olive oil and freshly ground pepper. Taste and add more salt if needed.
- Poach eggs: Boil a pot of water and add 1 tablespoon vinegar.
- Crack one egg open and pour it into a fine-mesh strainer over a bowl to let the loose egg whites drip. Pour the egg into a small bowl or ramekin. The fresher the egg, the less loose egg white there will be.
- When the water is boiling, reduce to a simmer and make a whirlpool with a spoon, and carefully pour the egg in. If poaching two eggs, add the other egg right after the whites have encapsulated the yolk (about 5-10 seconds). Let the egg(s) poach for about 3 minutes before taking them out with a slotted spoon. Let dry on a paper towel.
- Make chili butter: Melt butter and combine with chili flakes. Aleppo chili flakes (Turkish chili flakes or pul biber) are milder than many other chili flakes and so you can double the amount you use.
- Assemble: Add garlic yogurt to the bottom of a bowl, add the poached eggs, drizzle with chili butter. Then sprinkle with more salt and pepper if desired, and some fresh mint or dill.
- Serve with vegetables like cucumber, tomatoes, onion and bell pepper and some crusty bread.
Notes
* Greek yogurt is thicker and Turkish is thinner. It comes down to your own preferences. I used Greek yogurt in the photos.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: Turkish
Nutrition
- Serving Size: 1
- Calories: 401
- Sugar: 6.1
- Sodium: 287
- Fat: 32.8
- Saturated Fat: 12.8
- Carbohydrates: 7.7
- Fiber: 0.2
- Protein: 20.2
- Cholesterol: 201