Cilbir (Turkish Eggs)
Cilbir (Turkish Eggs)
Ingredients
For the Garlic Yogurt
- 2 cups plain Greek yogurt
- 2 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
For the Chili Butter
- 4 tablespoons unsalted butter
- 1 tablespoon Aleppo pepper, or red pepper flakes
- 1/2 teaspoon dried mint
For the Poached Eggs
- 8 large eggs
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
For Serving
- 2 tablespoons fresh dill, chopped, for garnish
- as needed crusty bread, for serving
Instructions
- 1
Prepare the garlic yogurt: In a medium bowl, combine the Greek yogurt, minced garlic, and salt. Stir well to combine. Set aside.
⏱️ 5 min
- 2
Prepare the chili butter: In a small saucepan, melt the unsalted butter over medium-low heat. Once melted, add the Aleppo pepper (or red pepper flakes) and dried mint. Cook for 1-2 minutes, stirring occasionally, until fragrant and the butter is lightly browned. Be careful not to burn the spices. Remove from heat and set aside.
⏱️ 3 min
- 3
Poach the eggs: Fill a large pot with about 3-4 inches of water. Add the white vinegar and salt. Bring the water to a gentle simmer (small bubbles forming, but not a rolling boil).
⏱️ 3 min
- 4
Crack each egg into a separate small bowl or ramekin. Gently slide the eggs one by one into the simmering water. Cook for 3-4 minutes for soft-set yolks, or longer for desired doneness. Use a slotted spoon to carefully remove the poached eggs from the water and drain any excess water.
⏱️ 4 min
- 5
Assemble the Cilbir: Divide the garlic yogurt evenly among four serving bowls. Place two poached eggs on top of the yogurt in each bowl. Drizzle generously with the warm chili butter. Garnish with fresh chopped dill.
⏱️ 5 min
- 6
Serve immediately with crusty bread for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cilbir (Turkish Eggs)
For the Garlic Yogurt
- 2 cups plain Greek yogurt
- 2 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
For the Chili Butter
- 4 tablespoons unsalted butter
- 1 tablespoon Aleppo pepper, or red pepper flakes
- 1/2 teaspoon dried mint
For the Poached Eggs
- 8 large eggs
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
For Serving
- 2 tablespoons fresh dill, chopped, for garnish
- as needed crusty bread, for serving
Instructions
- 1
Prepare the garlic yogurt: In a medium bowl, combine the Greek yogurt, minced garlic, and salt. Stir well to combine. Set aside.
⏱️ 5 min - 2
Prepare the chili butter: In a small saucepan, melt the unsalted butter over medium-low heat. Once melted, add the Aleppo pepper (or red pepper flakes) and dried mint. Cook for 1-2 minutes, stirring occasionally, until fragrant and the butter is lightly browned. Be careful not to burn the spices. Remove from heat and set aside.
⏱️ 3 min - 3
Poach the eggs: Fill a large pot with about 3-4 inches of water. Add the white vinegar and salt. Bring the water to a gentle simmer (small bubbles forming, but not a rolling boil).
⏱️ 3 min - 4
Crack each egg into a separate small bowl or ramekin. Gently slide the eggs one by one into the simmering water. Cook for 3-4 minutes for soft-set yolks, or longer for desired doneness. Use a slotted spoon to carefully remove the poached eggs from the water and drain any excess water.
⏱️ 4 min - 5
Assemble the Cilbir: Divide the garlic yogurt evenly among four serving bowls. Place two poached eggs on top of the yogurt in each bowl. Drizzle generously with the warm chili butter. Garnish with fresh chopped dill.
⏱️ 5 min - 6
Serve immediately with crusty bread for dipping.
⏱️ 1 min