Print RecipeThis Turkish breakfast dish is easy and delicious. Poached eggs are served over garlicky yogurt and drizzled with warmed spiced butter. Toast or crusty bread is the perfect accompaniment.
Cilbir (Turkish Eggs)
Serves
2
Prep Time
10 min
Cook Time
3 min
Ingredients
- 1 cup (250 mL) plain Greek yogurt
- 2 garlic cloves, finely minced
- ⅛ tsp (0.5 mL) salt
- 1 tbsp (15 mL) vinegar
- 4 eggs
- 3 tbsp (45 mL) butter, cut into pieces
- 2 tsp (10 mL) Aleppo pepper or red pepper flakes
- Chopped fresh dill and/or mint
- Pickled red onions (optional)
Instructions
- Step 1
In a bowl, combine the yogurt, garlic, and salt; whisk until combined. Divide the mixture between two serving bowls, using the back of a spoon to spread it over the bottoms of the bowls. Set aside.
- Step 2
Bring a medium saucepan filled with about 3 inches (8 cm) water to a simmer. Stir in the vinegar.
- Step 3
One at a time, crack each egg into a small bowl and slip it into the simmering water. Cook for 2 to 3 minutes.
- Step 4
While the eggs are cooking, in a small skillet over medium heat, melt the butter. Stir in the Aleppo pepper or red pepper flakes and cook for 30 seconds. Remove from the heat.
- Step 5
Once the egg whites are cooked but the yolks are still runny, use a slotted spoon to remove the eggs from the water and set on a paper towel to drain briefly.
- Step 6
Place the poached eggs on top of the yogurt mixture in the prepared bowls. Drizzle the warm butter over top and garnish with fresh dill and/or mint. Serve with pickled onions, if desired.
Tips
Choose fresh eggs when poaching. They will have a nicely rounded shape when cooked, without straggly bits. As eggs age, the whites become watery. If you wish, strain the eggs in a colander before poaching to remove any watery parts. Adding vinegar to the poaching water also helps eggs to hold their shape during cooking.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 414 |
| Fat | 30 g |
| Saturated Fat | 16 g |
| Trans Fat | 1 g |
| Carbohydrate | 12 g |
| Fibre | 1 g |
| Sugars | 2 g |
| Protein | 24 g |
| Sodium | 434 mg |