This delicious Turkish Eggs recipe (Cilbir) is a traditional Turkish breakfast dish made with creamy lemon garlic yogurt, perfectly poached eggs, and spiced chili butter. Served it with a warm pita or crusty bread for dipping.
Turkish Eggs win every time.
They're so flavorful, protein-packed, and effortlessly beautiful! I love how the creamy garlic yogurt and spiced butter come together to make something so simple taste so special. It’s my go-to when I want something quick but impressive. It's perfect for a cozy brunch or a light dinner. I’m always looking for new ways to enjoy eggs, and Turkish eggs never disappoint. And when you scoop it all up with warm pita or crusty bread, it’s absolute heaven!
Try my other egg recipes, like Chilaquiles, Broccoli and Cheddar Quiche, Breakfast Skillet, and Huevos Rancheros!
How to make Turkish Eggs:
Mix Yogurt: In a bowl mix Greek yogurt, garlic, lemon juice, salt, and pepper. Spread the yogurt on the bottom of two shallow bowls and set aside.
Make Chili Butter: In a small pan, melt butter over medium heat. Add paprika, pepper flakes, salt, and pepper. Cook for a few seconds until fragrant. Remove from heat and set aside.
Poach Eggs: Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it’s simmering. Add a little splash of vinegar to the water (to help strengthen the egg white). Crack one egg into a ¼ measuring cup. Lower the egg into the simmering water, gently easing it out of the cup. Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.
Serve: Place two poached eggs on top of each yogurt bowl. Spoon some of the chili butter on top. Garnish with fresh dill. Serve with Turkish poached eggs warm pita or toasted baguette slices on the side, for dipping.
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Turkish Eggs (Cilbir)
Ingredients
- 4 eggs
- 1 cup plain Greek yogurt
- 1 clove garlic , finely minced
- 1-2 teaspoons lemon juice (to taste)
- salt and pepper , to taste
- 2 Tablespoons butter
- 1/2 teaspoon paprika , or more to taste
- 1/4 teaspoon Aleppo pepper , or crushed red pepper flakes, or more to taste
- Splash of vinegar (for poaching eggs)
- Fresh dill , for garnish (or use fresh mint or parsley)
- Warm pita or toasted baguette slices , for serving
Instructions
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Mix Yogurt: In a bowl, mix Greek yogurt, garlic, lemon juice, salt, and pepper. Spread the yogurt on the bottom of two shallow bowls and set aside.1 cup plain Greek yogurt, 1 clove garlic, 1-2 teaspoons lemon juice, salt and pepper
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Chili Butter: In a small pan melt butter over medium heat. Add paprika, pepper flakes, salt, and pepper. Cook for a few seconds until fragrant. Remove from heat and set aside.2 Tablespoons butter, ½ teaspoon paprika, ¼ teaspoon Aleppo pepper
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Poach Eggs: Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it’s simmering. Add a little splash of vinegar to the water (to help strengthen the egg white). Crack an egg into a ¼ measuring cup. Lower the egg into the simmering water, gently easing it out of the cup.Splash of vinegar (for poaching eggs), 4 eggs
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Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon. You can cook a few eggs at once, depending on the size of your pot.
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Serve: Place two poached eggs on top of each yogurt bowl. Spoon some of the chili butter on top. Garnish with fresh dill. Serve with warm pita or toasted baguette slices on the side, for dipping.Fresh dill, Warm pita or toasted baguette slices
Notes
Nutrition
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