Description
A Creamy & Spicy Turkish Breakfast Delight
Turkish eggs, or çılbır, is a delicious and protein-rich breakfast that combines perfectly poached eggs, creamy garlic yogurt, and a drizzle of spiced butter. This centuries-old Ottoman dish is simple to make, incredibly flavorful, and perfect for a cozy morning meal. Serve it with warm crusty bread to scoop up every last bite!
Ingredients
Scale
For the Yogurt Base:
- 1 cup Greek yogurt (full-fat preferred)
- 1 clove garlic, finely grated
- ½ teaspoon lemon juice
- ¼ teaspoon salt
For the Poached Eggs:
- 2 large eggs
- 4 cups water
- 1 tablespoon white vinegar
For the Spiced Butter Drizzle:
- 2 tablespoons butter (or a mix of butter and olive oil)
- ½ teaspoon Aleppo pepper (or red pepper flakes)
- ¼ teaspoon paprika
- 1 teaspoon olive oil (optional, for extra richness)
For Garnishing:
- ½ teaspoon fresh dill, chopped (optional)
- ½ teaspoon sumac or za’atar (optional)
- Crusty bread or pita, for serving
Instructions
Step 1: Prepare the Yogurt Base
- In a bowl, combine Greek yogurt, grated garlic, lemon juice, and salt.
- Mix well and let it sit at room temperature while you prepare the eggs.
Step 2: Poach the Eggs
- Fill a medium pot with water and bring it to a gentle simmer (not a rolling boil).
- Add white vinegar—this helps the egg whites stay together.
- Crack an egg into a small bowl.
- Stir the water to create a gentle vortex, then carefully slide in the egg.
- Let the egg poach for 3-4 minutes, until the white is set but the yolk remains runny.
- Remove with a slotted spoon, drain excess water, and repeat with the second egg.
Step 3: Make the Spiced Butter Drizzle
- In a small pan, melt butter over low to medium heat.
- Add Aleppo pepper and paprika and stir for 30 seconds, until fragrant.
- Remove from heat and drizzle in olive oil for extra richness.
Step 4: Assemble the Dish
- Spread the garlic yogurt onto a plate or shallow bowl.
- Place the poached eggs on top.
- Drizzle generously with the spiced butter mixture.
- Garnish with fresh dill, sumac, or za’atar, if using.
- Serve immediately with warm crusty bread or pita.
Notes
- Use fresh eggs for the best poaching results—the fresher the egg, the firmer the whites.
- Don’t overheat the yogurt; it should be at room temperature for the perfect texture.
- For a milder version, reduce the chili flakes or use smoked paprika instead.
- For a vegan version, substitute eggs with soft tofu and use plant-based yogurt.
- Prep Time: 10 min
- Cook Time: 5 min
Nutrition
- Serving Size: 1 egg with sauce
- Calories: 275 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 195 mg