turkish eggs recipe

This 15-minute Turkish Eggs Recipe (Cilbir) pairs creamy garlicky yogurt, spiced butter, poached eggs, and fresh dill for a meal that’s satisfying for breakfast or any meal of the day.

Cilbir (Turkish Eggs Recipe)

Greek yogurt (at room temperature)

garlic (crushed)

salt

butter (salted

olive oil

sweet paprika (or smoked paprika)

cayenne pepper (or hot paprika (more

eggs (poached)

dill (or 1/2 teaspoon dried dill)

Salt and black pepper (to taste)

Stir together all ingredients in a small bowl. Set aside.

For the Garlic Yogurt:

Melt the butter with the oil in a small skillet. Add the spices and cook another 30 seconds. Set aside.

For the Spiced Butter:

Spread the Garlic Yogurt out in a shallow bowl.

Place the poached eggs on top of the Garlic Yogurt.

Drizzle the Spiced Butter on top, and sprinkle on the dill.

Taste and season with additional salt and black pepper as desired.

To Assemble:

https://www.youtube.com/watch?v=7D-QCHasXBg

This 15-minute Cilbir (Turkish eggs recipe) pairs creamy garlicky yogurt, spiced butter, poached eggs, and fresh dill for a meal that’s satisfying for breakfast or any meal of the day.

Eat it with bread or skip the bread and serve it low-carb-style with a spoon - only 6g net carbs per serving!

Find the full recipe on my blog: https://www.anediblemosaic.com/cilbir-turkish-eggs-recipe/

Cilbir (The BEST Turkish Eggs Recipe!)

A simple savory breakfast, Cilbir (Turkish Eggs), is made of perfectly poached eggs that are served over garlicky yogurt and finished with a spicy olive oil or butter sauce with red pepper flakes. Enjoy with rustic toast for a complete, flavorful breakfast or brunch.

Cilbir: Turkish Eggs in Garlicky Yogurt Sauce

plain Greek yogurt ((made with whole milk, at room temperature))

garlic ((finely minced))

eggs

extra virgin olive oil

vinegar ((optional))

Aleppo pepper ((or red pepper flakes))

In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now.

Bring a medium saucepan full of water to a boil. Stir in the vinegar.

Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.

When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.

Prepare and cook the second egg exactly as you did the first.

While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat.

Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil.

Serve immediately with your favorite rustic bread.

We've taken the breakfast classic of Turkish eggs and added a few herby, spicy twists that take it to the next level. Perfect for brunch with your mates!

Turkish Eggs With Spiced Butter & Herby Yoghurt

Instant Action Yeast

Plain Flour

Tsp Sugar

milliliters Water

Natural Yoghurt

Salt

Oil For Greasing

Greek Yoghurt

Garlic Clove

½ Small Pack of Dill

½ Small Pack of Mint

½ Small Pack of Parsley

Lemon

Roasted Red Peppers

Eggs

Butter

Tsp Aleppo Pepper (Or Smoked Paprika)

Tsp Chilli Flakes

For the flatbreads mix the yeast, sugar and warm water in a bowl and set aside for 10 mins until foamy. In another bowl, mix the flour and salt, then add the yoghurt and yeast mix. Using your hands, bring together and knead on a lightly floured surface until smooth and elastic, around 5 mins. Transfer to a clean, oiled bowl then cover with a clean towel. Leave in a warm place for 1-1.5 hours, or until doubled in size.

Grate the garlic into a blender and chuck in a quarter of the yoghurt. Whizz up with lemon juice and most of the dill, mint and parsley, saving some for garnish. Tip into a bowl and stir through the rest of the yoghurt. Taste and season with salt and pepper. Slice the peppers into 2cm strips.

Melt the butter in a pan with a splash of olive oil, add the red pepper flakes along with the chilli flakes and aleppo pepper. Set aside.

Once the flatbread has proofed, turn it out onto a lightly floured surface. Divide the dough into 8 pieces and then roll out into small discs around 1cm thick. Heat a griddle or frying pan over a high heat, once really hot add the flatbread and cook the flatbreads for 2-3 mins on each side, or until golden.

Start the poaching process by cracking your egg into a sieve over a bowl and leaving it for 1 min. You should be left with a nice firm white which will prevent your egg from looking ‘wispy’. The key here is to use fridge-cold eggs, and they should be as fresh as possible. Once it's strained, tip it into a small bowl or ramekin. Get a pot of water on to boil, you need it to be about ¾ full. As soon as the water is boiling, use a utensil to stir a small whirlpool in the middle. Swiftly drop the egg into the middle of the whirlpool and turn the heat down to low.

You need the egg to be moving about for a couple of seconds to encourage the whites to spiral upwards and over the yolk. Cook gently for 3-4 mins, until the whites are set but the yolk is nice and runny, then remove from the water with a slotted spoon, draining on kitchen paper. 

Spread the yoghurt on a plate, top with the sliced peppers then the poached eggs. Spoon over the warm, spiced butter, garnish with whole herbs, then scoop up with the fresh flatbreads.

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Cilbir (Turkish Eggs Recipe)

Cilbir: Turkish Eggs in Garlicky Yo...

Turkish Eggs With Spiced Butter & H...

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