Turkish Eggs (Cilbir)
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2 people
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Calories
162 kcal
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Cuisine
Middle Eastern
Turkish Eggs (Cilbir)
Description
Turkish Eggs (Cilbir) feature a base of thick yogurt mixed with fresh dill, mint, and finely grated garlic for bright herbal notes and gentle pungency. Eggs are poached in vinegar-acidulated water to achieve tender whites with a runny yolk. The poached eggs sit atop the yogurt layer, creating a contrast between creamy, cold yogurt and warm eggs.
A spiced butter sauce made by melting butter and infusing it with chili flakes and smoked paprika is drizzled over the eggs, bringing warmth, mild heat, and a smoky depth. The dish combines smooth, fresh, herby yogurt with velvety eggs and savory, aromatic butter.
This dish is often served as a breakfast or brunch item with bread for scooping. Its combination of silky textures and layers of fresh and warm flavors makes it a distinctive and comforting start to the day.
To moderate garlic intensity, gradually add less garlic initially, then adjust. Use fresh, high-quality eggs to keep the whites intact during poaching. Swapping chili flakes for sweet paprika reduces spiciness for a milder version.
Ingredients
- 1 cup yogurt Turkish or Greek
- A handful dill fresh
- A handful mint leaf fresh
- ½ garlic clove
- 2 egg
- 1 tablespoon vinegar
- 2 oz butter (55g)
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
- salt to taste
- black pepper to taste
Instructions
- Finely chop the dill and mint, crush or grate the garlic clove and combine the ingredients with the yogurt. Season with salt and pepper and leave aside.
- Fill a deep pot with water and bring it to the boil. Add 1 tablespoon of vinegar and create a vortex. Crack the egg and add it to the middle of the vortex. Cook for three minutes to get the perfect egg with a runny yolk.
- Remove the egg with a slotted spoon and leave aside while you cook the next egg.
- Using a pan, melt the butter. When the butter starts to bubble add the spices. Stir until well combined and the sauce will be ready to serve.
- Spread one thick layer of the garlicky yogurt with herbs on a serving plate or small bowl.
- Add the poached eggs to the yogurt base.
- Drizzle the spiced butter and add some more fresh mint and dill and black pepper before serving.
Notes
- Start with a small amount of garlic and adjust to taste to prevent overpowering the yogurt base.
- Use fresh eggs to maintain the integrity of the whites during poaching.
- A microplane helps finely grate garlic so it blends evenly into the yogurt.
- For a milder dish, substitute chili flakes with sweet paprika in the butter sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 183mg | 61% |
| Sodium | 166mg | 7% |
| Potassium | 323mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 948IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 212mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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