Cilbir: Turkish Eggs in Garlicky Yogurt Sauce
A simple savory breakfast, Cilbir (Turkish Eggs), is made of perfectly poached eggs that are served over garlicky yogurt and finished with a spicy olive oil or butter sauce with red pepper flakes. Enjoy with rustic toast for a complete, flavorful breakfast or brunch.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup plain Greek yogurt ((made with whole milk, at room temperature))
- 1 to 2 garlic cloves ((finely minced))
- 2 eggs
- 3 tablespoons extra virgin olive oil
- 1 to 2 tablespoons vinegar ((optional))
- 2 teaspoons Aleppo pepper ((or red pepper flakes))
Instructions
- 1
In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now.
- 2
Bring a medium saucepan full of water to a boil. Stir in the vinegar.
- 3
Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.
- 4
When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.
- 5
Prepare and cook the second egg exactly as you did the first.
- 6
While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat.
- 7
Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil.
- 8
Serve immediately with your favorite rustic bread.