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Cilbir (Turkish Eggs in Yogurt) Recipe

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Cilbir, also known as Turkish Eggs in Yogurt, is a simple yet flavorful dish featuring poached eggs served atop a seasoned Greek yogurt base, drizzled with aromatic spiced butter, and garnished with fresh herbs. This traditional Turkish breakfast is rich, creamy, and offers a delightful balance of tangy, spicy, and buttery flavors, perfect for a cozy morning meal.

Ingredients

Yogurt Base

  • 1 cup low-fat Greek yogurt
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried mint
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon sea salt

Poached Eggs

  • 4 eggs
  • 1 tablespoon vinegar

Spiced Butter Sauce

  • 1/4 cup butter
  • 2 teaspoons Aleppo pepper flakes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin

Garnish

  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon sea salt

To Serve

  • Pita bread or toast

Instructions

  1. Prepare the Yogurt: In a bowl, combine the Greek yogurt with 1 tablespoon chopped fresh parsley, 1/2 teaspoon dried mint, 1 teaspoon granulated garlic, and 1/2 teaspoon sea salt. Mix well until ingredients are evenly incorporated.
  2. Spread Yogurt: Spread the seasoned yogurt evenly across a large serving plate and allow it to rest at room temperature while preparing the eggs.
  3. Heat Spiced Butter: In a small saucepan over medium-high heat, melt the butter. Once melted, add 2 teaspoons Aleppo pepper flakes, 1/2 teaspoon paprika, and 1/2 teaspoon cumin. Stir to combine the spices with the butter, then turn off the heat and let the butter sit to infuse flavors.
  4. Poach the Eggs: Fill a pot with at least 3 inches of water and bring to a boil. Add 1 tablespoon vinegar to the water. Reduce the heat to a simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for 2 1/2 to 3 minutes until the whites are set but yolks remain runny.
  5. Assemble the Dish: Using a slotted spoon, carefully remove each poached egg from the water and place them on top of the spread yogurt.
  6. Add Spiced Butter and Garnish: Pour the infused melted butter over the eggs and yogurt. Sprinkle with the remaining 1 tablespoon chopped parsley, the remaining 1/2 teaspoon dried mint, and the remaining 1/2 teaspoon sea salt for extra flavor.
  7. Serve: Serve the Cilbir immediately, accompanied by toasted pita bread or toast for dipping and scooping.

Notes

  • For best results, use fresh eggs for poaching to achieve tender whites.
  • Adjust the spiciness by varying the amount of Aleppo pepper flakes according to your heat preference.
  • You can substitute low-fat yogurt with full-fat Greek yogurt for a richer flavor and creamier texture.
  • Adding vinegar to the poaching water helps the egg whites coagulate faster for neater poached eggs.
  • This dish is best enjoyed fresh; however, yogurt can be prepared a few hours in advance and kept refrigerated.

Find it online: https://justsosavory.com/cilbir-turkish-eggs-in-yogurt-recipe/