Description
Turkish Eggs, also known as Cilbir, is a classic Turkish breakfast dish featuring perfectly poached eggs served over a creamy garlic and herb yogurt, topped with a fragrant spiced butter sauce made from chili flakes and smoked paprika. This dish offers a delightful balance of creamy, tangy, and spicy flavors and is quick to prepare, making it an excellent choice for a savory and comforting morning meal.
Ingredients
Scale
Yogurt Mixture
- 1 cup Turkish or Greek yogurt
- A handful fresh dill, finely chopped
- A handful fresh mint leaves, finely chopped
- ½ garlic clove, crushed or grated
- Salt and pepper, to taste
Poached Eggs
- 2 eggs
- 1 tablespoon vinegar
Spiced Butter Sauce
- 2 oz (55g) butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Instructions
- Prepare the Yogurt Mixture: Finely chop the fresh dill and mint leaves. Crush or grate half a garlic clove and mix these with the yogurt. Season the mixture with salt and pepper to taste. Set aside to allow the flavors to meld.
- Poach the Eggs: Fill a deep pot with water and bring it to a gentle boil. Add one tablespoon of vinegar to the water and stir to create a vortex. Crack an egg into the center of the vortex gently. Cook the egg for about three minutes for a perfectly runny yolk. Remove the egg carefully with a slotted spoon and repeat the process for the second egg.
- Make the Spiced Butter Sauce: In a pan, melt the butter over medium heat. Once the butter starts bubbling, add the chili flakes and smoked paprika. Stir the spices in the butter until well combined and fragrant, then remove from heat.
- Assemble the Dish: Spread a generous layer of the garlicky herb yogurt on a serving plate or shallow bowl. Place the poached eggs on top of the yogurt. Drizzle the spiced butter sauce evenly over the eggs. Garnish with additional fresh mint, dill, and a sprinkle of black pepper before serving.
Notes
- Use only ¼ or ½ a garlic clove to avoid overpowering the yogurt mixture; adjust to taste.
- Grate the garlic using a microplane for smooth incorporation into the yogurt.
- Avoid adding salt to the poaching water as it can cause the egg whites to separate.
- Use the freshest eggs possible for the best poaching results.
- For a milder version, substitute chili flakes with sweet paprika.
Nutrition
- Serving Size: 1 serving (1 egg with yogurt and sauce)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 210 mg
