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Turkish Eggs Cilbir hero shot

Turkish Eggs Cilbir

A delicious homemade turkish eggs cilbir recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Greek
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • 1 cup full-fat Greek yogurt
  • 1 small garlic clove, finely grated
  • 1/2 teaspoon salt, divided
  • 3 tablespoons butter
  • 1 teaspoon Aleppo pepper or red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon white vinegar
  • Fresh dill for garnish
  • Crusty bread for serving

Method
 

  1. Season. Mix Greek yogurt with grated garlic and a pinch of salt in a bowl. Spread it across the bottom of two shallow serving bowls.
  2. Poach. Bring a pot of water to a gentle simmer. Add vinegar. Crack each egg into a small cup and slide it into the water. Cook for 3 to 4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
  3. Sizzle. Melt butter in a small pan over medium heat. Add Aleppo pepper and smoked paprika. Swirl for 30 seconds until the butter turns red and smells fragrant (don't let it burn).
  4. Assemble. Place poached eggs on top of the yogurt. Drizzle the hot chili butter over everything. Garnish with fresh dill and serve with crusty bread.

Notes

Use room temperature yogurt. Cold yogurt straight from the fridge is too thick. A gentle simmer, not a rolling boil, gives you the prettiest poached eggs. Swirl the water before adding the egg to help the whites wrap around the yolk.