Description
Turkish Inspired Eggs, also known as Cilbir, is a traditional Turkish dish featuring perfectly poached eggs served over creamy, garlic-infused Greek yogurt, topped with a fragrant spiced butter sauce and fresh herbs. This recipe combines a harmonious blend of spices like Aleppo pepper, cumin, and coriander with silky yogurt and runny eggs for a rich and savory breakfast or brunch experience.
Ingredients
Scale
Spiced Butter Sauce
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon Aleppo pepper
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
Yogurt Base
- 16 ounces Greek yogurt
- 1 to 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 teaspoons chopped dill
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Poached Eggs
- 4 large eggs
- 1 tablespoon distilled white vinegar
Garnish
- Fresh mint, chopped
- Fresh chives, chopped
Instructions
- Prepare the Spiced Butter Sauce: In a small saucepan, melt the unsalted butter and olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in Aleppo pepper, red pepper flakes, salt, coriander, and cumin. Cook for another 1-2 minutes, ensuring the spices infuse the butter. Remove from heat and set aside to keep warm.
- Make the Yogurt Base: In a mixing bowl, whisk together the Greek yogurt, olive oil, lemon zest, chopped dill, black pepper, and salt until smooth and creamy. Adjust seasoning as needed.
- Poach the Eggs: Bring a medium-sized saucepan filled with water to a gentle simmer. Add distilled white vinegar to the water to help the egg whites coagulate. Crack one egg at a time into a small bowl, then gently slide it into the simmering water. Poach each egg for about 3-4 minutes for runny yolks or longer if preferred. Carefully remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
- Assemble the Dish: Spoon the prepared yogurt mixture evenly onto two serving plates. Place two poached eggs on top of the yogurt on each plate.
- Finish with Spiced Butter and Garnishes: Drizzle the warm spiced butter sauce generously over the poached eggs and yogurt. Sprinkle freshly chopped mint and chives on top for a bright, fresh finish. Serve immediately while warm.
Notes
- Use fresh eggs for best poaching results as they hold their shape better in simmering water.
- If Aleppo pepper is unavailable, substitute with mild crushed red pepper flakes but reduce quantity to avoid over-spicing.
- The vinegar in the poaching water helps the eggs hold their shape but won’t affect flavor significantly.
- The dish pairs well with crusty bread for dipping and scooping the yogurt and sauce.
- For a dairy-free version, substitute Greek yogurt with a thick coconut yogurt, but note the flavor difference.
