Turkish Eggs Cilbir Delight

This savory Turkish eggs recipe turns creamy yogurt and runny poached eggs into a weekend breakfast treat that never fails to impress. The herbed yogurt pairs with silky eggs and a smoky, spicy butter sauce for an unforgettable meal that is ready in minutes.

I discovered Cilbir at a tiny cafe during a rainy vacation morning. Ever since that day, the combination of velvety yogurt and gently poached eggs has been my favorite way to elevate a slow morning at home.

Ingredients

• Yogurt Turkish or Greek: Choose full fat for creaminess and tang. If possible use strained or thick varieties so the base is not runny.
• Fresh dill: Adds a grassy aroma and freshness. Look for bunches with vibrant green fronds.
• Fresh mint leaves: Adds a cooling herbal note. Pick crisp looking leaves with strong scent.
• Garlic clove: Adds punch and depth. Use small fresh bulbs for best flavor.
• Eggs: Use the freshest eggs for perfect poaching and bright yolks.
• Vinegar: Helps eggs hold shape while poaching. White vinegar works best as it does not impact flavor.
• Butter: Creates a rich base for the chili and paprika drizzle. Use a quality unsalted butter.
• Chili flakes: Adds heat and a pop of color. Use Aleppo or pul biber if you have them.
• Smoked paprika: Delivers subtle smokiness and rounds out the flavor. Look for a deep red color.
• Salt and pepper to taste: Essential for seasoning both yogurt and topping. Freshly cracked black pepper is ideal.

Step-by-Step Instructions

Prepare the Yogurt Base:

Finely chop dill and mint leaves. Crush garlic with a press or grate very finely. Combine herbs and garlic with yogurt in a medium bowl. Season generously with salt and pepper then mix well. Chill while you prepare other elements to let the flavors meld.

Poach the Eggs:

Fill a deep saucepan with water and bring almost to a boil. Pour in vinegar to help stabilize the egg whites. With a spoon stir the water in a vigorous circle to create a whirlpool. Carefully crack one egg into a small bowl then slide it into the center of the vortex. Poach the egg for about three minutes until the white is set but the yolk feels soft to the touch. Lift out gently with a slotted spoon. Repeat with the second egg.

Make Spiced Butter Sauce:

Place butter in a small pan and melt over medium heat. When it starts bubbling add in chili flakes and smoked paprika. Stir constantly for one minute until the butter takes on a deep red hue and you smell toasty spice.

Assemble the Dish:

Spoon a generous layer of herbed yogurt onto a plate or shallow bowl. Nestle the poached eggs on top.

Add the Finishing Touch:

Drizzle spiced butter sauce over the eggs and yogurt. Finish with extra chopped herbs and a few cracks of black pepper for a fresh look and taste.

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My favorite part is the butter sizzling with spices just before it hits the plate. The aroma instantly makes me think of the Turkish breakfasts I shared with my family by the seaside which always felt like a celebration.

Storage Tips

Cilbir is best eaten right away but you can prepare the herbed yogurt several hours in advance and keep it chilled. Poach the eggs just before serving for the creamiest yolks. Leftover herbed yogurt keeps two days under a tight lid though the fresh herbs may lose their brightness.

Ingredient Substitutions

If you do not have dill or mint swap in parsley or chives. Greek yogurt substitutes well for Turkish yogurt or try strained plain yogurt if you need to. For spice you can use standard red pepper flakes in place of Aleppo pepper.

Serving Suggestions

Serve Turkish eggs with toasted bread or warm pita to scoop up the yogurt and runny yolk. A side of olives or sliced tomatoes rounds out the breakfast plate. If making for brunch add a cold cucumber salad for extra crunch.

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Cultural and Historical Context

Cilbir is a traditional Turkish dish enjoyed for centuries as a nourishing breakfast or light lunch. The use of yogurt eggs and spiced butter reflects the flavors and hospitality of Anatolian cuisine. Cilbir is loved for turning humble fridge staples into a dish worthy of company or the most relaxing morning.

Recipe FAQs

→ What type of yogurt works best?

Turkish or Greek yogurt is ideal due to its thick, creamy consistency, providing a smooth base for the eggs and herbs.

→ How do you get perfect poached eggs?

Crack eggs into simmering water with a little vinegar and create a gentle vortex before adding the eggs. Cook for about 3 minutes for runny yolks.

→ Can herbs be substituted?

Fresh dill and mint are traditional, but parsley or chives can be used for a different fresh flavor twist.

→ Is it possible to make ahead?

The yogurt and herb base can be prepared in advance. Poach eggs and make the spiced butter just before serving for best texture.

→ How should this dish be served?

Serve warm, ideally with crusty bread or toasted pita to scoop up the yogurt, eggs, and buttery sauce.

→ What spices give the butter its flavor?

Chili flakes and smoked paprika add heat and smokiness, infusing the melted butter with rich color and taste.