Turkish Eggs (Cilbir)
A simple recipe for Turkish Eggs (Cilbir) that will soon become your favorite breakfast to eat! Poached eggs over a creamy garlic yogurt and topped with an aleppo pepper infused butter sauce. Serve it with a big piece of crusty bread for a delicious and satisfying meal!
Servings: 1
Calories: 522kcal
Ingredients
yogurt
- 1 cup Greek yogurt
- 1 finely minced (or grated) garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
poached eggs
- 2 large eggs cracked into individual ramekins
- 1 teaspoon white vinegar
spicy butter sauce
- 2 1/2 tablespoons salted butter
- 2 teaspoons Aleppo pepper flakes (crushed red pepper flakes are fine)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
garnishes
- fresh dill
- aleppo pepper flakes
Instructions
- In a bowl whisk together yogurt, garlic and salt. Set aside.
- Pour 3 cups water into a small pot and bring to a simmer. Stir in vinegar.
- Create a whirlpool with a whisk in the simmering water.
- Carefully drop one of the eggs into the center of the whirlpool, cover with a lid and remove from heat. Allow egg to sit for 3 to 4 minutes or until whites have set but yolk is still runny.
- Using a slotted spoon, transfer poached egg to a plate. Repeat steps 3 and 4 with remaining egg.
- In a small pan, melt butter over medium heat. Add crushed pepper flakes, paprika and cumin and swirl pan to evenly mix spices into butter. Remove from heat.
- Spoon yogurt into bowl and drizzle with butter sauce. Top with poached eggs. Spoon more butter mixture over eggs and top with fresh dill and more pepper flakes. Serve with crusty bread.
Nutrition
Calories: 522kcal | Carbohydrates: 12g | Protein: 33g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 413mg | Sodium: 1653mg | Potassium: 543mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3049IU | Vitamin C: 1mg | Calcium: 311mg | Iron: 3mg