Turkish Eggs recipe – Cilbir is quick to make in the morning, and apart from the poached eggs, everything can be prepared the day before.
Çılbır is a Turkish dish consisting of poached eggs and yogurt. It is often served with melted butter and Aleppo pepper. I didn’t have the latter, so I just used paprika powder. That also fits very well.
You can also replace the parsley with dill and I could imagine that it would also taste delicious with smoked salmon. The important thing is that you use really good Greek or Turkish yoghurt. And yes, please use the version with 10% fat.
Why are they called Turkish eggs?
Turkish eggs – Cilbir is a Turkish dish made of poached eggs served over a bed of yogurt and topped with melted butter, paprika, and dried chili flakes. It is often served with bread or other accompaniments. The name “cilbir” is derived from the Turkish words “çil” and “bir,” which mean “eyelash” and “one,” respectively. The dish is called “cilbir” because the soft, poached eggs are said to resemble eyelashes. Cilbir is a popular breakfast or brunch dish in Turkey, and is enjoyed for its rich, creamy flavor and combination of textures.
Do eggs and yogurt go together?
Eggs and yogurt can be used together in a variety of dishes, such as omelets, frittatas, and quiches. They can also be used in baked goods, such as cakes and breads, as a replacement for milk or other liquid ingredients. Yogurt can also be used as a condiment or topping for dishes that include eggs, such as a baked egg casserole or scrambled eggs. In general, eggs and yogurt can be paired together in both sweet and savory dishes, and can be a good source of protein and other nutrients.
Best Turkish Eggs Recipe
Servings: 3 Preparation: 10 minutes Cooking time: 5 minutes Calories: 298 Fat: 26g
Ingredients
2 eggs
200 grams of Turkish yoghurt
5 grams of parsley
1 clove garlic
30g unsalted butter
15 ml olive oil
5 g chili flakes
30 ml vinegar
Salt
pepper
coarse sea salt (for garnish)
sourdough bread (for serving)
Instructions
Finely chop the parsley. Put the yoghurt in a bowl. Peel the garlic and grate into the yoghurt. Add the parsley and salt, mix and set aside.
Brown the butter in a small frying pan over medium heat. Turn off the heat, add the olive oil and chilli flakes, stir and set aside.
Fill a wide saucepan about 4 – 5 cm high with water. Add vinegar (if you don’t want to follow the Chef’s Note) and bring to a simmer. As soon as small bubbles start to rise from the bottom of the pot, add the eggs one at a time and cook for about 2 ½ – 3 min. so that the yolks are still runny. Remove and drain on kitchen paper.
Divide the yoghurt evenly between two plates. Place the poached eggs in the centre and drizzle with the chilli butter. Garnish with parsley and sea salt and serve with sourdough bread. Enjoy your meal!
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Ingredients
- 2 eggs
- 200 grams of Turkish yoghurt
- 5 grams of parsley
- 1 clove garlic
- 30g unsalted butter
- 15 ml olive oil
- 5 g chili flakes
- 30 ml vinegar
- Salt
- pepper
- coarse sea salt (for garnish)
- sourdough bread (for serving)
Instructions
- Finely chop the parsley. Put the yoghurt in a bowl. Peel the garlic and grate into the yoghurt. Add the parsley and salt, mix and set aside.
- Brown the butter in a small frying pan over medium heat. Turn off the heat, add the olive oil and chilli flakes, stir and set aside.
- Fill a wide saucepan about 4 - 5 cm high with water. Add vinegar (if you don't want to follow the Chef's Note) and bring to a simmer. As soon as small bubbles start to rise from the bottom of the pot, add the eggs one at a time and cook for about 2 ½ - 3 min. so that the yolks are still runny. Remove and drain on kitchen paper.
- Divide the yoghurt evenly between two plates. Place the poached eggs in the centre and drizzle with the chilli butter. Garnish with parsley and sea salt and serve with sourdough bread. Enjoy your meal!
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