Cilbir (Turkish Eggs)
Cilbir, a beloved Turkish breakfast delicacy, is sure to impress in the exquisite combination of velvety Greek yogurt, gently poached eggs, and tantalizing Aleppo garlic butter sauce. Try it now!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Greek yogurt
- 2-3 large eggs
- 1 teaspoon Aleppo pepper
- 2 tablespoons unsalted butter (melted)
- 4 cloves garlic (divided)
- salt to taste
- 1-2 tablespoons fresh dill (chopped)
Instructions
- 1
Boil 6 cups of water in a small pot so it fills up and is deep. Then, turn the heat to the lowest setting and let the water simmer.
- 2
Crack an egg on top of a large spoon or into a small bowl and drop it into the water, making sure to get as close to it as possible. Be gentle! Repeat for the other eggs.
- 3
Remove the pot from the heat, and cover for 2-4 minutes, then remove each egg using a slotted spoon to drain excess water.
- 4
Melt the butter in a pan and add 2 minced garlic cloves and 1 teaspoon Aleppo pepper. Cook until garlic is golden brown.
- 5
Spread Greek yogurt onto a plate and grate the remaining garlic. Season with a pinch of salt and mix. Top with the eggs, then the Aleppo garlic butter.
- 6
Sprinkle with your desired amount of salt and a generous amount of chopped fresh dill. Serve with bread and enjoy!