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Turkish Eggs Cilbir

Turkish Eggs Cilbir
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Turkish Eggs Cilbir is a classic Turkish breakfast dish featuring perfectly poached eggs served atop a creamy, garlicky Greek yogurt base, drizzled with a warm, spiced butter sauce infused with smoked paprika or Aleppo pepper. This elegant yet simple recipe blends rich textures and vibrant Mediterranean flavors for a protein-packed, indulgent, and fresh start to your day.

Ingredients

Scale

Eggs and Poaching

  • 4 fresh eggs
  • 1 tablespoon vinegar (for poaching water)

Yogurt Base

  • 1 cup thick Greek yogurt
  • 1 small clove garlic, crushed
  • Salt, to taste

Spiced Butter Sauce

  • 3 tablespoons unsalted butter
  • 1 teaspoon smoked paprika or Aleppo pepper

Garnishes (Optional)

  • Fresh dill, parsley, mint or chives, chopped
  • Extra paprika or sumac for sprinkling

Instructions

  1. Prepare the Yogurt Base: Stir the crushed garlic into the thick Greek yogurt and season lightly with salt. Spread the garlicky yogurt evenly on your serving plate to create a creamy bed for the eggs.
  2. Poach the Eggs: Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg carefully into a small bowl, then slide them one at a time into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain briefly on paper towels.
  3. Make the Spiced Butter Sauce: Melt the butter in a small pan over medium heat. Add the smoked paprika or Aleppo pepper and let it sizzle briefly until fragrant and vibrant, being careful not to burn the spices.
  4. Assemble the Dish: Arrange the poached eggs atop the garlic yogurt layer. Drizzle generously with the warm spiced butter sauce. Finish with a sprinkle of chopped fresh herbs and a pinch of additional paprika or sumac for color.

Notes

  • Use the freshest eggs possible for the best poaching results and flavor.
  • Keep the water at a gentle simmer to prevent the eggs from breaking apart.
  • Infuse the butter sauce gently over low heat to avoid bitterness.
  • Serve immediately to enjoy the contrast between warm butter sauce, cool yogurt, and soft eggs.
  • Use thick strained Greek yogurt or labneh for a creamy base.
  • Leftovers can be refrigerated up to 2 days but are best fresh.
  • Freezing is not recommended as it alters texture unfavorably.
  • Reheat gently by warming the butter sauce separately, then pouring over cold yogurt and freshly poached eggs.

Nutrition

Keywords: Turkish Eggs, Cilbir, Poached Eggs, Greek Yogurt, Spiced Butter Sauce, Breakfast, Mediterranean, Gluten Free

Find it online: https://marybaking.com/turkish-eggs-cilbir/