Turkish Eggs Recipe
Turkish Eggs, also known as Çılbır, is a traditional Turkish breakfast dish featuring creamy garlic-infused Greek yogurt topped with delicately poached eggs and a warm, spicy chili butter sauce. This simple yet flavorful recipe serves as a comforting and elegant way to start the day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Yogurt Base
- 2 cups plain full-fat Greek yogurt (at room temperature)
- 1 small garlic clove (finely grated)
- ½ teaspoon kosher salt
Eggs
- 4 large eggs
- 1 tablespoon vinegar
Chili Butter
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon Turkish red pepper flakes or crushed red pepper flakes
- ½ teaspoon smoked paprika
Garnish & Serving
- Kosher salt (to taste)
- Fresh parsley or dill (finely chopped)
- Warm naan or toasted bread (optional, for serving)
Instructions
- Prepare the Yogurt Base: In a bowl, combine the Greek yogurt with the grated garlic and ½ teaspoon kosher salt. Mix well and spread the mixture evenly onto two shallow bowls or plates. Allow it to rest at room temperature while you prepare the eggs.
- Poach the Eggs: Fill a saucepan with about 3 inches of water and bring it to a gentle simmer, ensuring it does not reach a full boil. Add the vinegar to the water to help the egg whites coagulate. Crack each egg individually into small cups, then gently slide them one at a time into the simmering water. Poach the eggs for 2½ to 3 minutes until the yolks are soft but the whites are set. Use a slotted spoon to remove the eggs and gently dab with paper towels to remove excess water.
- Make the Chili Butter: In a small pan over medium heat, melt the unsalted butter together with olive oil until the mixture is foamy. Add the Turkish red pepper flakes and smoked paprika, cooking for about 15 seconds to release their flavors. Remove the pan from heat immediately to prevent burning.
- Assemble the Dish: Place two poached eggs atop the garlic yogurt in each bowl. Spoon the warm chili butter evenly over the eggs. Season with additional kosher salt if desired and sprinkle with freshly chopped parsley or dill. Serve immediately with warm naan or toasted bread on the side.
Notes
- Use fresh eggs for better poaching results and to ensure a tender texture.
- Adjust the level of red pepper flakes according to your spice tolerance.
- Serving with warm naan or toasted bread is optional but adds a lovely texture and helps scoop up the yogurt and sauce.
- For a dairy-free version, substitute the Greek yogurt with a plant-based yogurt alternative.
Find it online: https://recipethrive.com/turkish-eggs-recipe/
