Description
Turkish Eggs (Çılbır) is a classic breakfast dish from Turkey featuring creamy garlicky yogurt topped with poached eggs and spiced butter. This 15th-century Ottoman delight combines unique flavors and textures for a satisfying meal. Perfect for brunch or breakfast, it’s quick to prepare and highly customizable.
Ingredients
- Yogurt Base
- 1 cup Turkish or Greek yogurt
- A handful of fresh dill, chopped
- A handful of fresh mint leaves, chopped
- ½ garlic clove, grated
- Salt and pepper to taste
- Poached Eggs
- 2 fresh eggs
- 1 tablespoon vinegar
- Spiced Butter Sauce
- 2 oz (55g) unsalted butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Instructions
- Prepare the Yogurt Base
- Mix yogurt, dill, mint, garlic, salt, and pepper in a bowl. Set aside.
- Poach the Eggs
- Heat a pot of water to a gentle boil; add vinegar.
- Swirl the water to create a vortex and gently crack an egg into the center.
- Cook for 3 minutes for a runny yolk. Repeat for the second egg.
- Make the Spiced Butter Sauce
- Melt butter in a small pan over medium heat.
- Add chili flakes and smoked paprika, stirring well. Remove from heat.
- Assemble the Dish
- Spread yogurt on a serving plate or bowl.
- Place poached eggs on top, drizzle with spiced butter, and garnish with dill, mint, and black pepper.
- Serve
- Pair with crusty bread or pita for dipping.
Notes
- Adjust spice level to your taste with more or less chili flakes.
- For a vegan version, use plant-based yogurt and butter alternatives.
- Yogurt base can be made ahead and stored for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
