Description
Turkish Poached Eggs, known as Cilbir, are a delightful and simple breakfast dish featuring creamy garlic yogurt topped with perfectly poached eggs and drizzled with spicy Aleppo pepper butter. This traditional Turkish recipe combines tangy yogurt, gently cooked eggs, and a flavorful chili-infused oil to create a delicious and satisfying meal ready in just 15 minutes.
Ingredients
For the Yogurt Base
- 1 cup Greek yogurt
- 1 clove garlic, finely minced or grated
- 2 tablespoons dill, finely minced (optional)
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the Chili Oil
- 4 tablespoons butter or olive oil
- 1 tablespoon Aleppo pepper flakes (or crushed red chili flakes or paprika)
For the Eggs
- 4 eggs
- 1 tablespoon distilled white vinegar
Instructions
- Prepare Yogurt: In a small bowl, combine the Greek yogurt, finely minced garlic, dill (if using), cumin, salt, and pepper. Stir well until all ingredients are fully incorporated. Set the mixture aside to allow the flavors to meld.
- Make Chili Oil: Heat butter or olive oil in a small pan over medium heat. Add the Aleppo pepper flakes and stir constantly. Cook for about 1 minute until bubbles form and the chili aroma is released. Be careful not to burn the pepper flakes. Remove from heat and set aside.
- Poach the Eggs: Fill a large saucepan or shallow pot with 2-3 inches of water and bring it to a gentle boil. Add the distilled white vinegar to the water. Crack each egg into a small bowl, then gently slip them one at a time into the simmering water. Poach the eggs for about 3 minutes, or until the egg whites are firm and the yolks have thickened but remain creamy. Use a slotted spoon to remove the poached eggs and place them on a paper towel-lined plate to drain. Sprinkle the eggs lightly with salt.
- Plate the Dish: Spread the prepared garlic yogurt evenly on two plates. Place two poached eggs on the yogurt on each plate. Drizzle the hot chili oil over the eggs and yogurt. Garnish with additional dill if desired. Serve immediately with toasted crusty bread for dipping.
Notes
- Be careful not to overcook the eggs to maintain a creamy yolk.
- If you prefer less heat, reduce the amount of Aleppo pepper flakes or substitute with mild paprika.
- To make the dish gluten-free, serve with gluten-free bread instead of traditional crusty bread.
- Fresh dill enhances the dish’s flavor, but it’s optional if unavailable.
- For a richer flavor, you may use butter instead of olive oil in the chili oil step.
- The yogurt can be prepared in advance and refrigerated until ready to use.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
