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Turkish Eggs (Cilbir)

Perfectly poached eggs nestled in garlicky whipped yogurt, finished with a drizzle of spiced brown butter and Aleppo pepper. An ancient Turkish dish that feels completely modern.

BreakfastTurkishMedium

10 min

Prep

10 min

Cook

20 min

Total

Servings

Medium

Difficulty

Instructions

Mix the Greek yogurt with minced garlic and a pinch of salt. Divide between two shallow bowls and spread into a nest shape using the back of a spoon.

Poach the eggs: bring water to a gentle simmer with the vinegar. Create a swirl and slip in the eggs. Cook 3-4 minutes until whites are set. Remove with a slotted spoon.

While eggs poach, melt butter in a small saucepan over medium heat. Let it foam and turn golden brown, about 2 minutes. Remove from heat and stir in Aleppo pepper and smoked paprika.

Tip: Watch the butter carefully. It goes from brown to burnt quickly. As soon as it smells nutty and looks golden, pull it off the heat.

Nestle the poached eggs into the yogurt. Spoon the spiced butter over everything. Garnish with fresh dill. Serve with crusty bread for dipping.

Nutrition per Serving

360kcal

Calories

20g

Protein

14g

Carbs

26g

Fat

Fiber

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Turkish Eggs (Cilbir)

Ingredients

Instructions

Nutrition per Serving

Tags

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