Description
Cilbir – Turkish Eggs features poached eggs sitting on a bed of flavorful garlic yogurt, drenched in spiced butter. This dish combines simple ingredients for an unforgettable meal that’s great for brunch or a quick dinner, appealing to all food enthusiasts.
Ingredients
Scale
- 1½ cups plain greek yogurt, preferably full-fat
- 1 clove garlic, minced or grated
- ½ teaspoon salt, adjust to taste
- 4 cups water
- 1 tablespoon white vinegar
- 4 large eggs
- 3 tablespoons unsalted butter
- 1 clove garlic, minced
- 1 teaspoon paprika
- ¼ teaspoon aleppo pepper, substitute red chili flakes
- 1 tablespoon fresh parsley, chopped
Instructions
- Mix yogurt with minced garlic and salt in a small bowl. Let it sit at room temperature while preparing the eggs.
- In a medium saucepan, bring water and vinegar to a gentle simmer, avoiding vigorous boiling with small bubbles.
- Crack an egg into a small bowl. Stir the simmering water to create a gentle vortex and drop the egg in the center. Poach for about 3 minutes for a runny yolk, then remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs.
- Melt butter in a small saucepan over medium heat. Add minced garlic, paprika, and Aleppo pepper, cooking for about 30 seconds until fragrant without browning.
- Divide the yogurt between two shallow bowls, spreading it out. Top each with 2 poached eggs.
- Drizzle the warm spiced butter over the yogurt and eggs, then garnish with chopped parsley or dill.
- Serve immediately with warm, crusty bread for dipping.
Notes
For a richer flavor, use full-fat yogurt.
Adjust seasoning to taste; you can add more garlic if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 300mg