Description
Turkish-Inspired Eggs, or Çılbır, is a classic Turkish breakfast dish featuring delicate poached eggs served over garlicky Greek yogurt and topped with a fragrant spiced butter sauce. This savory, creamy, and mildly spicy dish is a perfect light brunch or breakfast option, showcasing bold flavors from simple ingredients.
Ingredients
Scale
For the Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 clove garlic, finely grated or minced
- Salt to taste
For the Eggs and Topping
- 2 large eggs
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 teaspoon paprika (or Aleppo pepper for authentic flavor)
- ½ teaspoon red pepper flakes (optional)
- Chopped fresh dill or parsley for garnish
- Crusty bread for serving
Instructions
- Prepare the Yogurt Sauce: In a small bowl, combine the Greek yogurt with the grated garlic and a pinch of salt. Mix well and set aside to come to room temperature, allowing the flavors to meld.
- Poach the Eggs: Bring a medium saucepan of water to a gentle simmer. Optionally add a splash of vinegar to help the egg whites set. Crack each egg into a small bowl, then carefully slide it into the simmering water. Poach for 3 to 4 minutes until the whites are set but the yolks remain soft. Remove the eggs with a slotted spoon and drain on a paper towel.
- Make the Spiced Butter Sauce: In a small skillet over medium heat, melt the butter together with olive oil. Add the paprika and red pepper flakes if using, cooking for about 30 seconds until the butter takes on a deep golden-red color and the spices become fragrant. Remove from heat immediately to avoid burning.
- Assemble the Dish: Spread the garlic-infused yogurt evenly on a serving plate or shallow bowl. Place the poached eggs on top. Drizzle generously with the warm spiced butter sauce. Garnish with chopped fresh dill or parsley for a bright herbal note.
- Serve: Serve immediately alongside warm crusty bread for dipping and enjoying this rich, flavorful Turkish breakfast.
Notes
- For a more traditional flavor, use strained yogurt and Aleppo pepper instead of paprika.
- This dish serves well as a savory breakfast, brunch, or a light lunch option.
- Omit bread to keep the meal gluten-free.
- Adding vinegar to the poaching water helps egg whites set neatly.
- Maintain gentle simmer when poaching eggs to avoid breaking them.
