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Turkish Eggs (Cilbir) with Garlic Yogurt & Chili Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 36 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast, Brunch
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Description

Turkish Eggs, or Cilbir, is a simple yet elegant breakfast or brunch dish featuring delicately poached eggs served over a creamy garlic-herb yogurt, topped with a luscious chili-spiced butter. This Middle Eastern classic is packed with flavor and comes together quickly, making it a perfect start to your day.

Ingredients

Scale

Yogurt Base

  • 1 cup Turkish or Greek yogurt
  • A handful fresh dill
  • A handful fresh mint leaves
  • ½ garlic clove (grated or crushed)
  • Salt and pepper to taste

Eggs

  • 2 eggs
  • 1 tablespoon vinegar

Chili Butter Sauce

  • 2 oz butter (55g)
  • 1 teaspoon chili flakes
  • ½ teaspoon smoked paprika

Instructions

  1. Prepare the garlic herb yogurt: Finely chop the fresh dill and mint leaves. Grate or crush the garlic clove and mix together with the yogurt. Season the mixture with salt and pepper to taste. Set aside to let the flavors meld.
  2. Poach the eggs: Fill a deep pot with water and bring it to a gentle boil. Add 1 tablespoon of vinegar to the water and stir to create a gentle vortex. Crack each egg into the center of the vortex, cooking each for about 3 minutes to achieve a runny yolk with fully cooked whites. Use a slotted spoon to carefully remove eggs and set aside.
  3. Make the chili butter sauce: In a pan, melt the butter over medium heat until it starts to bubble. Add the chili flakes and smoked paprika, stirring continuously until fragrant and well combined to form the chili butter sauce.
  4. Assemble the dish: Spread a thick layer of the garlic herb yogurt on a serving plate or shallow bowl. Place the poached eggs atop the yogurt base. Drizzle the warm chili butter sauce over the eggs. Garnish with additional fresh mint and dill and a crack of black pepper before serving.

Notes

  • Use only ¼ to ½ a garlic clove if you prefer a milder garlic flavor, and adjust to taste. Grating the garlic with a microplane helps it incorporate smoothly.
  • Do not add salt to the poaching water as it causes the egg whites to separate.
  • Use the freshest eggs possible for best poaching results.
  • For a milder version, swap the chili flakes with sweet paprika.

Find it online: https://recipes.mbeams.com/turkish-eggs-cilbir-with-garlic-yogurt-and-chili-butter-recipe/