Name: Turkish Eggs (Cilbir) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: 1 cup plain Greek yogurt; 1 clove garlic, finely minced; 1-2 teaspoons lemon juice, to taste; Salt and pepper, to taste; 4 eggs; 2 tablespoons butter; 1/2 teaspoon paprika, or more to taste; 1/4 teaspoon Aleppo pepper, crushed red pepper flakes, or more to taste; Salt and pepper, to taste; Splash of vinegar (for poaching eggs); Fresh dill, chopped (or fresh mint or parsley), for garnish; Warm pita or toasted baguette slices, for serving

Ingredients

4 eggs

1 cup plain Greek yogurt

1 clove garlic, finely minced

1-2 teaspoons lemon juice (to taste)

Salt and pepper (to taste)

2 tablespoons butter

1/2 teaspoon paprika (or more to taste)

1/4 teaspoon Aleppo pepper, crushed red pepper flakes, or more to taste

Splash of vinegar (for poaching eggs)

Fresh dill, for garnish (or use fresh mint or parsley)

Warm pita or toasted baguette slices, for serving

Instructions

Step 1: In a bowl, combine Greek yogurt, minced garlic, lemon juice, salt, and pepper. Mix well and spread the yogurt evenly on the bottom of two shallow bowls. Set aside.

Step 2: Melt butter in a small pan over medium heat. Stir in paprika, Aleppo or red pepper flakes, salt, and pepper. Cook for a few seconds until fragrant, then remove from heat and set aside.

Step 3: Fill a medium pot with about 3 inches of water and bring it to a boil. Reduce heat to a gentle simmer and add a splash of vinegar to the water to help the egg whites set.

Step 4: Crack an egg into a ¼ cup measuring cup, then gently lower the egg into the simmering water. Poach the egg for 3 to 5 minutes, depending on desired yolk softness. Use a slotted spoon to remove the egg. Repeat with remaining eggs, cooking a few at a time if your pot is large enough.

Step 5: Place two poached eggs on top of the yogurt in each bowl. Drizzle the warm chili butter over the eggs and yogurt. Garnish with fresh dill and serve immediately with pita or toasted baguette slices for dipping.

Tips & Variations

Use fresh herbs like mint or parsley instead of dill for a different flavor profile.

Adjust the amount of chili flakes to control the spice level according to your preference.

For extra tang, add a little more lemon juice to the yogurt mixture.

Try serving with crusty sourdough bread if pita or baguette is unavailable.

Storage

Turkish Eggs are best served fresh, but any leftovers (without the chili butter) can be stored in an airtight container in the refrigerator for up to 1 day. Reheat the yogurt and poached eggs gently in a warm pan or microwave before adding the chili butter. The poached eggs may lose some texture when reheated.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred for its thick and creamy texture, which holds up well under the eggs and butter sauce. Regular yogurt can be used but may be thinner and runnier.

How do I know when poached eggs are cooked perfectly?

Poach eggs for 3 minutes for a runny yolk and about 5 minutes for a slightly firmer but still soft yolk. The whites should be set but tender, not rubbery.