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Turkish Eggs

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Turkish Eggs (*Çılbır*) is a traditional dish of poached eggs served over garlicky yogurt and drizzled with warm spiced butter. Rich, creamy, and full of bold flavor, it’s a satisfying breakfast or brunch dish perfect for bread-dipping.

Ingredients

  1. 2 large eggs
  2. 3/4 cup full-fat plain Greek yogurt
  3. 1 small garlic clove, finely grated
  4. 2 tablespoons unsalted butter
  5. 1 tablespoon olive oil (optional)
  6. 1 teaspoon Aleppo pepper or sweet paprika
  7. 1 tablespoon white vinegar (for poaching)
  8. Salt, to taste
  9. Fresh dill or parsley, for garnish (optional)
  10. Crusty bread or pita, for serving

Instructions

In a small bowl, mix yogurt with garlic and a pinch of salt. Let it come to room temperature or warm slightly if preferred.

  1. Fill a saucepan with water and add vinegar. Bring to a gentle simmer.
  2. Crack eggs into small bowls and gently slide them into the simmering water. Poach for 3–4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon and drain on paper towels.
  3. In a small skillet, melt butter (and olive oil if using) over medium heat. Add Aleppo pepper or paprika and cook for 30 seconds, until fragrant.
  4. To serve, spread yogurt on a plate, top with poached eggs, and drizzle with the spiced butter. Garnish with herbs and serve immediately with warm bread.

Notes

  • Use thick yogurt or strain regular yogurt to avoid a watery base.
  • Don’t overcrowd the pan while poaching eggs—cook in batches if needed.
  • Aleppo pepper gives a rich, mild heat. Substitute with paprika or chili flakes if unavailable.

Nutrition

Find it online: https://thefamilycooking.com/turkish-eggs/