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Turkish Eggs (Cilbir)
A simple recipe for Turkish Eggs (Cilbir) that will soon become your favorite breakfast to eat! Poached eggs over a creamy garlic yogurt and topped with an aleppo pepper infused butter sauce. Serve it with a big piece of crusty bread for a delicious and satisfying meal!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 1
Calories: 522 kcal
Course:
Breakfast , Brunch
Cuisine:
Turkish
Ingredients
yogurt
- 1 cup Greek yogurt
- 1 finely minced (or grated) garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
poached eggs
- 2 large eggs cracked into individual ramekins
- 1 teaspoon white vinegar
spicy butter sauce
- 2 1/2 tablespoons salted butter
- 2 teaspoons Aleppo pepper flakes (crushed red pepper flakes are fine)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
garnishes
- fresh dill
- Aleppo pepper flakes
Instructions
- In a bowl whisk together yogurt, garlic and salt. Set aside.
- Pour 3 cups water into a small pot and bring to a simmer. Stir in vinegar.
- Create a whirlpool with a whisk in the simmering water.
- Carefully drop one of the eggs into the center of the whirlpool, cover with a lid and remove from heat. Allow egg to sit for 3 to 4 minutes or until whites have set but yolk is still runny.
- Using a slotted spoon, transfer poached egg to a plate. Repeat steps 3 and 4 with remaining egg.
- In a small pan, melt butter over medium heat. Add crushed pepper flakes, paprika and cumin and swirl pan to evenly mix spices into butter. Remove from heat.
- Spoon yogurt into bowl and drizzle with butter sauce. Top with poached eggs. Spoon more butter mixture over eggs and top with fresh dill and more pepper flakes. Serve with crusty bread.
Cup of Yum
Notes
- Tips and Tricks for Success
- Add the vinegar to the simmering water for your poached eggs. The acidity of the vinegar will help the eggs hold their shape quicker and better.
- Don't leave your poached eggs in the water for too long. The yolks will begin to seize up quickly and you won't have the glorious soft yolks you really want for this dish.
- Don't overcook the butter sauce which will burn the spices, giving off a bitter flavor.
Nutrition Information
Calories
522kcal
(26%)
Carbohydrates
12g
(4%)
Protein
33g
(66%)
Fat
38g
(58%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
413mg
(138%)
Sodium
1653mg
(69%)
Potassium
543mg
(16%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
3049IU
(61%)
Vitamin C
1mg
(1%)
Calcium
311mg
(31%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 522
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 12g | 4% |
| Protein | 33g | 66% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 413mg | 138% |
| Sodium | 1653mg | 69% |
| Potassium | 543mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 3049IU | 61% |
| Vitamin C | 1mg | 1% |
| Calcium | 311mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.