Cilbir: Turkish Eggs in Garlicky Yogurt Sauce
User Reviews
4.9
Cilbir: Turkish Eggs in Garlicky Yogurt Sauce
Description
Cilbir: Turkish Eggs in Garlicky Yogurt Sauce combines a creamy yogurt foundation with softly poached eggs and a vibrant olive oil and Aleppo pepper sauce. The yogurt is prepared by whisking together room temperature whole milk Greek yogurt, minced garlic, and salt until smooth, then divided into serving bowls. Fresh eggs are carefully poached in boiling water with optional vinegar to maintain shape and texture, resulting in tender whites enveloping runny yolks.
The olive oil is gently heated with Aleppo pepper, lending a warm, bright spiciness to finish the dish. This sauce is drizzled over the eggs resting on the yogurt, creating contrasting textures and flavors—cool tangy yogurt under tender eggs with the fragrant, mildly spicy oil on top. The combination results in a satisfying blend of creamy, tender, and piquant notes.
Cilbir works well as a breakfast or brunch dish, offering a unique way to enjoy eggs beyond traditional methods. It pairs nicely with crusty bread to scoop up the yogurt and oil mixture. Adjusting garlic and Aleppo pepper levels allows customization for milder or bolder tastes.
Ingredients
- 1 cup yogurt made with whole milk, at room temperature, plain, Greek
- 1 to 2 garlic finely minced, cloves
- 2 egg
- 3 tablespoons extra virgin olive oil
- 1 to 2 tablespoons vinegar (optional)
- 2 teaspoons Aleppo pepper (or red pepper flakes)
Instructions
- 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.
Notes
- Use fresh garlic minced finely to maximize flavor in the yogurt sauce.
- Swirling the eggs in a fine mesh sieve before poaching helps remove runny whites for a neater appearance.
- Adding vinegar to the poaching water helps the egg whites set more tightly around the yolk.
- The olive oil and Aleppo pepper sauce should be warmed gently to bring out its aroma without burning the pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 3438 kcal
% Daily Value*
| Calories | 343.8kcal | 17% |
| Carbohydrates | 6.3g | 2% |
| Protein | 17.2g | 34% |
| Saturated Fat | 5.7g | 29% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 170.2mg | 57% |
| Sodium | 142.4mg | 6% |
| Potassium | 106.1mg | 2% |
| Fiber | 0.7g | 3% |
| Sugar | 3.8g | 8% |
| Vitamin A | 896.3IU | 18% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 166.9mg | 17% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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