1. Recipes

How to Make Turkish Eggs (Cilbir) - A Step-by-Step Guide

Turkish cuisine is known for its bold flavors, fresh ingredients, and unique preparation methods. One dish that perfectly encapsulates the essence of Turkish culinary traditions is Turkish Eggs, also known as Cilbir. This savory and satisfying dish is made with poached eggs, creamy yogurt, and a spicy, aromatic butter sauce, resulting in a delightful and indulgent breakfast or brunch option.

The combination of the smooth and tangy yogurt, the perfectly poached eggs, and the flavorful ...

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Ingredients

  • 1 cup Greek yogurt, at room temperature
  • 1 clove garlic
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt, or to taste (Optional)
  • 1 pinch cayenne pepper
  • 2 ½ tablespoons finely chopped fresh dill, or to taste
  • ½ stick unsalted butter
  • 1 tablespoon Aleppo chile flakes
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon diced jalapeno pepper
  • 2 tablespoons olive oil (Optional)
  • 1 pinch salt (Optional)
  • 1 tablespoon white vinegar, or as needed
  • 4 large eggs
  • 1 pinch sea salt

Information

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Total Time: 35 mins
  • Servings: 2

  • Make yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
  • Make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chile flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.
  • Make parsley and jalapeño oil: Grind parsley and jalapeño together in a mortar. Drizzle in olive oil and season with salt; stir to combine.
  • Make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.
  • Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some jalapeño oil. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top.

    • Nutrition

    616 cal.

    • Total Fat: 57g
    • Saturated Fat: 25g
    • Cholesterol: 456mg
    • Sodium: 743mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 20g
    • Vitamin C: 11mg
    • Calcium: 87mg
    • Iron: 6mg
    • Potassium: 306mg

    Categories

    Breakfast recipes
    Turkish recipes
    Egg recipes
    Yogurt recipes