Turkish Eggs (Cilbir)

Name: Turkish Eggs (Cilbir)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Serves 2
Cuisine: middle eastern
Ingredients: 1 cup Greek yogurt, at room temperature; 1 clove garlic; 0.5 teaspoon freshly ground black pepper; 0.25 teaspoon salt, or to taste; 1 pinch cayenne pepper; 2.5 tablespoons finely chopped fresh dill, or to taste; 0.5 stick unsalted butter; 1 tablespoon Aleppo chili flakes; 0.5 teaspoon smoked paprika; 0.25 teaspoon ground cumin; 1 tablespoon chopped fresh parsley; 1 tablespoon diced jalapeno pepper; 2 tablespoons olive oil; 1 pinch salt; 1 tablespoon white vinegar, or as needed; 4 large eggs; 1 pinch sea salt

4.90 (76)

⏱ 35 mins 🍽 Serves 2 🌶 middle eastern 🏷 Breakfast

This classic Middle Eastern breakfast dish, known as Cilbir, combines creamy, garlic-infused yogurt with perfectly poached eggs. The eggs are topped with a smoky, spiced butter and a vibrant herb oil for a dish full of contrasting textures and flavours. It's a satisfying and impressive meal that comes together in just 35 minutes, serving two people.

Ingredients

1 cup Greek yogurt, at room temperature
1 clove garlic
0.5 teaspoon freshly ground black pepper
0.25 teaspoon salt, or to taste
1 pinch cayenne pepper
2.5 tablespoons finely chopped fresh dill, or to taste
0.5 stick unsalted butter
1 tablespoon Aleppo chili flakes
0.5 teaspoon smoked paprika
0.25 teaspoon ground cumin
1 tablespoon chopped fresh parsley
1 tablespoon diced jalapeno pepper
2 tablespoons olive oil
1 pinch salt
1 tablespoon white vinegar, or as needed
4 large eggs
1 pinch sea salt

Method

For the yogurt base, combine Greek yogurt with grated garlic in a bowl. Mix in black pepper, salt, and a pinch of cayenne. Stir through the chopped fresh dill until fully incorporated and leave the mixture to stand.
Prepare the spiced butter by melting unsalted butter in a pan. Once it begins to bubble, stir in Aleppo chili flakes, smoked paprika, and ground cumin. Continue stirring until the mixture has an even colour, then remove it from the heat to allow the flavours to steep.
To create the herb oil, use a mortar to grind together the fresh parsley and diced jalapeño. Blend in the olive oil and season with a pinch of salt, mixing everything well.
Poach the eggs by bringing 2 to 3 inches of water to a boil in a large pan. Lower the heat, add white vinegar, and maintain a gentle simmer. Carefully slide each cracked egg from a small bowl into the water. Cook for 2 ½ to 3 minutes until the whites are set but the yolks remain soft. Lift them out with a slotted spoon, dry on a towel, and transfer to a warm plate.
To serve, spoon the yogurt mixture onto plates and use a spoon to spread it, creating grooves on the surface. Drizzle over some of the jalapeño oil, place the poached eggs on top, and spoon over 1 to 2 portions of the Aleppo butter. Finish with a sprinkle of sea salt.

Nutrition (per serving)

Calories433 kcal

Fat34 g

Sugars5 g

Protein25 g

Sodium259 mg

Recipe details

CategoryBreakfast

Cuisinemiddle eastern

AuthorJohn Mitzewich