Turkish Eggs (Cilbir)
Turkish Eggs, also known as Cilbir, are a simple yet stunning dish made with creamy garlic yogurt, perfectly poached eggs, and a buttery chili oil drizzle. Ready in under 20 minutes, it's the kind of breakfast (or brunch) that feels special without the fuss.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup plain Greek yogurt
- 1 clove garlic (finely minced or crushed)
- 1 tsp olive oil
- 3 1/2 tbsp unsalted butter
- ¼ tsp sweet paprika (or smoke paprika)
- 1 pinch red chili flakes (adjust to taste)
- 2 large fresh eggs
- 2 tbsp white vinegar (for poaching)
- 2 tbsp Fresh parsley (finely chopped (for garnish))
- a pinch salt (to taste)
- a pinch cracked pepper (to taste)
Instructions
- 1
In a small bowl, mix the yogurt, crushed garlic, and olive oil until smooth. Spread it onto your serving plate to create a creamy bed for the eggs. Set aside.
- 2
Melt the butter in a small frying pan over low to medium heat. Add the paprika and chili flakes, stirring occasionally, until the butter turns golden and fragrant. Keep an eye on it — it can burn quickly. Set aside for later.
- 3
Bring a medium pot of water (2–3 inches deep) to a gentle simmer and add the vinegar. Crack each egg into a small bowl or ramekin. Stir the water gently to create a vortex, then slide in one egg at a time. Poach for 3–4 minutes, until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain. Tip: for a clean look, trim any wispy whites before serving.
- 4
Place the poached eggs on top of the yogurt. Drizzle with the reserved chili butter, sprinkle with fresh parsley, and season with salt and pepper to taste.
- 5
Serve! Turkish eggs are best enjoyed warm with bread on the side for dipping.