Description
Turkish Eggs, also known as Çılbır, is a traditional Turkish breakfast dish featuring poached eggs served over garlicky yogurt and drizzled with a spicy, buttery paprika or Aleppo pepper sauce. It’s simple, flavorful, and deeply satisfying.
Ingredients
Scale
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 clove garlic, minced
- 2 tablespoons butter
- 1 teaspoon paprika or Aleppo pepper
- 1 tablespoon white vinegar (for poaching)
- Salt, to taste
- Fresh dill or parsley, chopped (optional, for garnish)
- Crusty bread, for serving
Instructions
- In a small bowl, mix the Greek yogurt with minced garlic and a pinch of salt. Set aside at room temperature.
- Fill a saucepan with water, add vinegar, and bring to a gentle simmer.
- Crack one egg into a small bowl, then gently slide it into the water. Repeat with the second egg.
- Poach eggs for 3–4 minutes, or until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Meanwhile, melt butter in a small pan over low heat, then add paprika or Aleppo pepper and cook for 1 minute until fragrant. Remove from heat.
- Spread the garlicky yogurt on a serving plate, place poached eggs on top, and drizzle with the spiced butter.
- Garnish with fresh herbs and serve with warm crusty bread.
Notes
- Use Aleppo pepper for a more authentic and mildly spicy flavor.
- Let the yogurt come to room temperature for the best taste and texture.
- Serve immediately after assembling for the best experience.
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 4g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 370mg
Keywords: Turkish eggs, çılbır, poached eggs, yogurt breakfast, spicy butter, Turkish cuisine