Description
A delightful and flavorful Turkish breakfast dish, Turkish Eggs (Cilbir) feature poached eggs atop garlicky yogurt, drizzled with spiced butter and garnished with herbs. Served with crusty bread or pita, it’s a satisfying and aromatic meal.
Ingredients
Scale
Eggs:
- 2 large eggs
Garlicky Yogurt:
- 1 cup plain Greek yogurt
- 1 clove garlic (minced or grated)
- Salt to taste
Spiced Butter:
- 2 tablespoons butter
- 1 teaspoon paprika or Aleppo pepper
- 1/2 teaspoon red pepper flakes (optional)
Garnish and Serving:
- Chopped fresh dill or parsley (for garnish)
- Crusty bread or pita (for serving)
Instructions
- Prepare the Garlicky Yogurt: Mix Greek yogurt, minced garlic, and salt. Set aside.
- Poach the Eggs: Poach eggs in simmering water until whites are set but yolks are runny. Drain on paper towels.
- Make the Spiced Butter: Melt butter in a skillet, add paprika and red pepper flakes, heat until fragrant.
- Assemble: Spread garlicky yogurt on plates, top with poached eggs, drizzle with spiced butter, and garnish with herbs. Serve with bread or pita.
Notes
- Use Aleppo pepper for authentic flavor.
- You can substitute Greek yogurt with labneh or plain whole milk yogurt for a richer taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 plate (without bread)
- Calories: 220
- Sugar: 3g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 210mg
