Description
Turkish Eggs, also known as Cilbir, is a traditional Turkish breakfast dish featuring creamy garlic-infused yogurt topped with perfectly poached eggs and drizzled with a warm, spiced butter sauce made from chili flakes and smoked paprika. This simple yet flavorful dish combines fresh herbs and a touch of heat, making it an elegant and satisfying start to your day.
Ingredients
Scale
Yogurt Mixture
- 1 cup Greek or Turkish yogurt
- ½ garlic clove, minced
- A handful of fresh dill, chopped
- A handful of fresh mint leaves, chopped
- Salt and pepper to taste
Eggs
- 2 fresh eggs
- 1 tablespoon vinegar (for poaching eggs)
Spiced Butter
- 2 tablespoons butter
- 1 teaspoon chili flakes
- 1 teaspoon smoked paprika
Garnish
- Fresh mint leaves
- Fresh dill
Instructions
- Prepare the Yogurt: In a mixing bowl, combine the Greek yogurt with the minced garlic, chopped fresh dill, and chopped fresh mint leaves. Stir well to incorporate all the flavors evenly. Season with salt and pepper to taste to enhance the mixture’s richness.
- Poach the Eggs: Bring a pot of water to a gentle boil and add the tablespoon of vinegar, which helps the egg whites coagulate properly. Create a vortex by stirring the water with a spoon, then carefully crack the eggs into the center one at a time. Poach the eggs for 2-3 minutes until the whites are set but the yolks remain runny.
- Make the Spiced Butter: While the eggs are poaching, melt the butter in a small pan over medium heat. Add the chili flakes and smoked paprika and stir continuously until the butter is fragrant and well infused with the spices.
- Plate the Dish: Spread the prepared yogurt mixture onto serving plates, creating a bed for the eggs. Gently remove the poached eggs from the water using a slotted spoon and place them on top of the yogurt layer.
- Drizzle and Garnish: Pour the hot spiced butter over the eggs and yogurt, allowing the flavors to meld. Garnish with additional fresh mint and dill leaves for a fresh herbal aroma and an appealing presentation.
- Serve: Serve the Turkish Eggs immediately to enjoy the contrast of creamy yogurt, silky eggs, and warm spiced butter. This dish makes for a deliciously unique breakfast or brunch option.
Notes
- Use fresh eggs for the best poaching results.
- The vinegar in the poaching water helps keep the egg whites intact.
- Adjust the amount of chili flakes based on your preferred spice level.
- You can substitute fresh herbs if dill or mint are unavailable; parsley can be a good alternative.
- Serve immediately to enjoy the eggs warm and creamy.
