Description
Turkish Eggs, also known as Cilbir, are a simple yet flavorful Middle Eastern breakfast or brunch dish featuring poached eggs served over a garlicky yogurt sauce with fresh herbs and a spiced melted butter drizzle. This recipe is quick and easy to prepare, delivering a perfect balance of creamy, tangy, and mildly spicy flavors to start your day deliciously.
Ingredients
Yogurt Base
- 1 cup Turkish or Greek yogurt
- A handful fresh dill, finely chopped
- A handful fresh mint leaves, finely chopped
- ½ garlic clove, crushed or grated
- Salt and pepper to taste
Poached Eggs
- 2 eggs
- 1 tablespoon vinegar
Spiced Butter Sauce
- 2 oz (55g) butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Instructions
- Prepare the Yogurt Sauce: Finely chop the dill and mint. Crush or grate the garlic clove, then combine these ingredients with the yogurt. Season with salt and pepper to taste, then set aside to allow the flavors to meld.
- Poach the Eggs: Fill a deep pot with water and bring it to a gentle boil. Add 1 tablespoon of vinegar to the water and stir to create a vortex. Carefully crack one egg into the center of the vortex. Poach the egg for about 3 minutes to achieve a tender white with a runny yolk. Use a slotted spoon to remove the egg and set it aside. Repeat with the second egg.
- Make the Spiced Butter: In a small pan, melt the butter over medium heat. Once it starts to bubble, add the chili flakes and smoked paprika. Stir continuously until the spices are well incorporated and fragrant, then remove from heat.
- Assemble the Dish: Spread a thick layer of the garlicky herbed yogurt on a serving plate or in individual bowls. Gently place the poached eggs on top of the yogurt base.
- Finish and Serve: Drizzle the warm spiced butter over the eggs and yogurt. Garnish with additional fresh mint, dill, and a sprinkle of black pepper before serving immediately.
Notes
- The garlic can be quite strong, so start with ¼ to ½ clove and adjust to taste. Grating the garlic on a microplane helps incorporate it smoothly into the yogurt.
- Avoid adding salt to the poaching water as it can cause the egg whites to break apart. Using fresh eggs will help maintain their shape during poaching.
