Name: Turkish Eggs (Cilbir) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: 4 small eggs; 1 cup Greek yogurt; 1 clove garlic; 2 tablespoons butter; 1 teaspoon chili powder; 2 slices sourdough bread; Fresh dill, to taste

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Introduction

Turkish Eggs, or Cilbir, is a simple yet flavorful dish that combines creamy garlicky yogurt with perfectly poached eggs and a spicy butter drizzle. It’s a delightful way to enjoy breakfast or brunch with a touch of Mediterranean flair.

The dish shows four poached eggs placed on a thick layer of creamy white yogurt spread evenly on a shiny silver oval plate. Each egg is sprinkled with specks of dark red chili flakes and drizzled with bright orange chili oil, adding vibrant color contrast. Fresh green dill sprigs are scattered on top of the eggs and around the yogurt, giving a fresh and natural look. The shiny silver plate rests on a white marbled surface with natural light casting soft shadows, creating a warm and appetizing scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Small Eggs
1 cup Greek Yogurt
1 clove Garlic
2 tablespoons Butter
1 teaspoon Chili Powder
2 slices Sourdough Bread
Fresh Dill, to taste

Instructions

Step 1: Grate the garlic clove into the Greek yogurt and stir well to combine. Set this garlicky yogurt mixture aside.
Step 2: Poach the eggs by gently simmering them in water until the whites are set but the yolks remain runny, or cook to your preferred doneness. Remove the eggs with a slotted spoon and set aside.
Step 3: In a small pan, melt the butter over low heat. Stir in the chili powder and then remove the pan from heat to keep the butter warm but not browned.
Step 4: Spread the garlicky yogurt evenly onto serving plates. Place the poached eggs on top of the yogurt. Drizzle the warm chili butter over the eggs and yogurt, then sprinkle fresh dill on top.
Step 5: Serve immediately with toasted sourdough bread slices on the side for dipping.

Tips & Variations

Use fresh garlic for the best flavor and grate it finely to avoid chunks in the yogurt.
Adjust the chili powder amount based on your spice preference or substitute with smoked paprika for a smoky twist.
Try adding a squeeze of lemon juice to the yogurt for a bright, tangy note.
Swap sourdough bread with pita or crusty rye for variety.

Storage

Turkish Eggs are best enjoyed fresh due to the poached eggs and warm butter. If needed, you can store the garlicky yogurt separately in an airtight container in the fridge for up to 2 days. Poach fresh eggs when ready to serve. Leftover melted chili butter can be refrigerated in a small container and gently reheated before use.

How to Serve

A silver oval plate holds a dish with a thick white yogurt layer spread evenly across the base. On top, four round, slightly glossy white poached eggs are placed in a loose square shape. Bright orange chili oil with red pepper flakes is drizzled over the eggs and yogurt, creating vibrant spots and streaks of color. Small green dill sprigs are scattered gently over the top and around the edges, adding fresh green accents. The plate sits on a white marbled surface, with soft natural light highlighting the smooth and textured contrasts of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred for its thick, creamy texture which holds well under the poached eggs and butter. Regular yogurt can be used but may result in a runnier consistency.

How do I poach eggs perfectly?

Use fresh eggs and simmer water gently (not boiling). Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain before serving.