Turkish Eggs, or Cilbir, is a traditional Turkish dish that marries perfectly poached eggs with a creamy yogurt base, topped with a spiced butter drizzle. This dish is an explosion of flavors—rich, tangy, and spicy—all coming together to create a breakfast that is as satisfying as it is unique. If you’re looking to elevate your morning routine or impress at brunch, this recipe is a must-try!
The first time I made Turkish Eggs for breakfast, it was a game-changer. My husband, usually a simple scrambled eggs kind of guy, couldn’t stop raving about the layers of flavor in this dish. The creamy yogurt, the perfectly poached eggs, and that buttery, spiced sauce—it’s like a little morning celebration on a plate. Now, it’s one of those dishes we save for special weekend breakfasts, and every time, it brings back the memory of that first bite, when we both realized we’d found something truly special.
Why This Turkish Eggs (Cilbir) Recipe Will Transform Your Breakfast Game
- Flavorful Layers: This dish combines the richness of poached eggs with the tangy creaminess of yogurt, all brought to life by the spicy, buttery drizzle.
- Herb-Infused Goodness: Fresh dill and mint add a refreshing burst of flavor, making every bite vibrant and aromatic.
- Perfect for Any Meal: While traditionally a breakfast dish, Cilbir can be enjoyed any time of day, whether as a hearty brunch or a light dinner.
- Simple Yet Elegant: With just a few ingredients, you can create a restaurant-quality dish that’s sure to impress.
Ingredients:
- For the Yogurt Base:
- 1 cup (245g) Turkish or Greek yogurt
- A handful of fresh dill, finely chopped (approx. 10g / 0.35 oz)
- A handful of fresh mint leaves, finely chopped (approx. 10g / 0.35 oz)
- ½ garlic clove, crushed or grated (approx. 1.5g / 0.05 oz)
- Salt and pepper, to taste
- For the Poached Eggs:
- 2 eggs
- 1 tablespoon (15ml) vinegar
- Water, for poaching
- For the Spiced Butter:
- 2 oz (55g) butter
- 1 teaspoon (2g) chili flakes
- ½ teaspoon (1g) smoked paprika
- Salt and pepper, to taste
- For Garnish:
- Additional fresh dill and mint, finely chopped
- Freshly ground black pepper
Directions:
- Prepare the Yogurt Base: In a bowl, combine the yogurt with finely chopped dill, mint, and crushed garlic. Season with salt and pepper to taste, mixing until well blended. Set aside to allow the flavors to meld.
- Poach the Eggs: Fill a deep pot with water and bring it to a gentle boil. Add 1 tablespoon of vinegar to the water. Using a spoon, create a gentle vortex in the boiling water and carefully crack an egg into the center of the vortex. Cook the egg for about 3 minutes for a runny yolk. Remove the egg with a slotted spoon and place it on a plate. Repeat the process with the second egg.
- Make the Spiced Butter: In a small pan, melt the butter over medium heat. Once the butter starts to bubble, add the chili flakes and smoked paprika. Stir continuously until the spices are well incorporated and the butter is infused with flavor. Remove from heat.
- Assemble the Dish: On a serving plate or small bowl, spread a thick layer of the herbed yogurt. Gently place the poached eggs on top of the yogurt. Drizzle the spiced butter over the eggs and yogurt.
- Garnish and Serve: Finish with a sprinkle of fresh dill, mint, and freshly ground black pepper. Serve immediately with crusty bread for dipping, if desired.
Notes:
- Yogurt Substitutes: If you prefer, you can use a plant-based yogurt for a dairy-free version of this dish.
- Poaching Tips: For perfectly poached eggs, make sure the water is at a gentle simmer—not a rolling boil—to avoid breaking the eggs.
- Spice Level: Adjust the amount of chili flakes to suit your heat preference. For a milder version, use less chili or opt for sweet paprika.
