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Turkish Eggs


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  • Author: Isabella
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Diet: Vegetarian

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