Description
Turkish Eggs (Çılbır) is a classic Mediterranean breakfast dish featuring perfectly poached eggs served over a creamy garlic-infused Greek yogurt, topped with a warm spiced butter drizzle flavored with paprika or Aleppo pepper. This flavorful dish is garnished with fresh herbs and black pepper, offering a delightful balance of tangy, savory, and mildly spicy notes. Ideal for a gluten-free breakfast, it pairs wonderfully with crusty bread or pita.
Ingredients
Scale
Eggs
- 4 large eggs
- 1 teaspoon white vinegar (optional for poaching)
Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 clove garlic, minced
- Salt to taste
Spiced Butter Drizzle
- 2 tablespoons unsalted butter
- 1 teaspoon paprika or Aleppo pepper
- 1 tablespoon olive oil
Garnish
- 1 tablespoon chopped fresh dill or parsley
- Black pepper to taste
Instructions
- Prepare the poaching water: Bring a medium saucepan of water to a gentle simmer and add the white vinegar if using, which helps the egg whites coagulate.
- Poach the eggs: Crack each egg into a small bowl individually and gently slide them one at a time into the simmering water. Poach for 3 to 4 minutes until the whites are set but the yolks remain runny, then carefully remove each egg with a slotted spoon.
- Make the yogurt sauce: In a small bowl, mix the plain Greek yogurt with the minced garlic and a pinch of salt until well combined.
- Assemble the dish: Spread the garlic yogurt mixture evenly on a serving plate to form a bed for the eggs. Place the poached eggs gently on top of the yogurt.
- Prepare the spiced butter: Melt the unsalted butter in a small pan over medium heat. Stir in the paprika or Aleppo pepper and olive oil, cooking for about 30 seconds until fragrant.
- Finish and garnish: Drizzle the warm spiced butter over the poached eggs and yogurt. Sprinkle with chopped fresh dill or parsley and freshly ground black pepper to taste.
- Serve: Serve immediately, ideally with crusty bread or pita on the side for dipping.
Notes
- For a spicier flavor, substitute paprika with Aleppo pepper.
- You can prepare the garlic yogurt mixture ahead of time to save prep time in the morning.
- Adding vinegar to the poaching water is optional but helps the eggs hold their shape better.
- This dish pairs well with warm crusty bread or pita for a complete breakfast experience.
