Description
Turkish Eggs, or Çılbır, is a traditional Turkish breakfast dish featuring poached eggs served atop a creamy, tangy herbed yogurt and finished with a warm, spiced butter sauce. This comforting and flavorful recipe combines velvety Greek yogurt infused with fresh herbs and garlic, perfectly poached eggs, and a luscious Aleppo pepper butter drizzle. Served with crusty bread or pita, it’s an elegant yet simple dish that elevates your morning meal.
Ingredients
Scale
Herbed Yogurt
- 1 cup (240g) whole milk Greek yogurt
- 1 Tbsp (15ml) extra virgin olive oil
- 1 Tbsp fresh lemon juice (about ½ a small lemon)
- 1 clove garlic, peeled and grated or minced
- 1 Tbsp fresh dill, finely chopped, plus more for garnish
- 2 tsp fresh mint, finely chopped
- ½ tsp kosher salt
For the Eggs and Serving
- 4 large eggs (2 per person recommended)
- 1 Tbsp distilled white vinegar
- Pita or crusty bread, for serving
- Flaky sea salt, for garnish
- Freshly ground black pepper, for garnish
Butter Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
Instructions
- Prepare the Herbed Yogurt: In a bowl, combine Greek yogurt, extra virgin olive oil, fresh lemon juice, grated garlic, chopped dill, chopped mint, and kosher salt. Stir well until the mixture is smooth and creamy. Adjust seasoning to taste if necessary, then set aside.
- Poach the Eggs: Fill a wide shallow pan with water and bring it to a gentle simmer over medium heat. Add 1 tablespoon of distilled white vinegar to the water (this helps the egg whites coagulate). Crack each egg into a small bowl or ramekin, then gently slide each egg into the simmering water one at a time. Poach the eggs for about 3-4 minutes for a runny yolk or longer if desired. Use a slotted spoon to carefully remove the eggs and drain excess water.
- Make the Butter Sauce: In a small saucepan or skillet, melt the unsalted butter over medium-low heat until it begins to foam and turn a light golden brown, releasing a nutty aroma (brown butter). Remove from heat and stir in the Aleppo pepper until well combined.
- Assemble the Dish: Spread a generous layer of the herbed yogurt on each serving plate. Place two poached eggs gently on top of the yogurt. Spoon the warm Aleppo pepper butter sauce over the eggs and yogurt.
- Garnish and Serve: Sprinkle flaky sea salt, freshly ground black pepper, and extra chopped fresh dill over the top. Serve immediately with warm pita or crusty bread to dip and enjoy.
Notes
- Use fresh, high-quality eggs for the best poaching results.
- Adjust the amount of Aleppo pepper in the butter sauce to control the spiciness to your preference.
- If you don’t have Aleppo pepper, a mild chili powder or smoked paprika can be used as a substitute.
- Serve immediately to enjoy the contrast between warm butter sauce and cool, creamy yogurt.
- For an extra touch, add a drizzle of extra virgin olive oil on top before serving.
Keywords: Turkish eggs, Cilbir, poached eggs, herbed yogurt, spicy butter sauce, Aleppo pepper, breakfast, brunch, Mediterranean