Turkish Eggs Cilbir (Printable Version)
Poached eggs served over garlicky herb yogurt, drizzled with spiced butter—perfect for breakfast or light meals.
# Ingredients Required:
→ Dairy and Herbs
01 -
240 ml full-fat Turkish or Greek yogurt
02 -
Handful fresh dill, finely chopped
03 -
Handful fresh mint leaves, finely chopped
04 -
1/2 garlic clove, crushed or grated
→ Eggs
05 -
2 fresh eggs
06 -
15 ml white vinegar
→ Spiced Butter
07 -
55 g unsalted butter
08 -
5 ml chili flakes
09 -
2.5 ml smoked paprika
10 -
Salt and freshly ground black pepper to taste
# Guide to Cooking:
01 -
Combine the yogurt with chopped dill, chopped mint, and crushed garlic. Season with salt and pepper and set aside.
02 -
Bring a deep pot of water to a gentle boil, add the vinegar and create a whirlpool. Crack one egg into the center and cook for 3 minutes for a runny yolk. Remove with a slotted spoon and repeat with the second egg.
03 -
Melt butter in a pan over medium heat. Once bubbling, add chili flakes and smoked paprika. Stir briefly until combined and fragrant.
04 -
Spread a thick layer of the herbed yogurt mixture on each serving plate. Place the poached eggs on top. Drizzle generously with spiced butter, garnish with additional fresh mint, dill, and a sprinkle of black pepper.
# Extra Suggestions:
01 -
Use full-fat yogurt for richer flavor. Adjust chili flakes to taste. Fresh eggs yield best poached results. Regular paprika can substitute smoked paprika if unavailable.