4.3 from 174 votes
Turkish Eggs (Cilbir)
Turkish Eggs, or Cilbir, combines creamy herbed yogurt with perfectly poached eggs and a spiced butter sauce made from melted butter infused with chili flakes and smoked paprika. The yogurt base is seasoned with fresh dill, mint, and a hint of garlic, offering a fresh and tangy contrast to the rich butter drizzle and silky poached eggs. This dish presents a balanced blend of textures and flavors typical of a Turkish breakfast item.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
2
people
Calories:
162 kcal
Course:
Breakfast, Brunch
Cuisine:
Middle Eastern
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 162
% 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.