Description
Turkish Eggs, also known as ‘Cilbir,’ is a traditional Turkish dish featuring poached eggs served on a bed of creamy yogurt and topped with a rich, spiced butter sauce. It’s a flavorful and hearty dish, perfect for breakfast or brunch.
Ingredients
Units
Scale
- 4 large eggs
- 1 cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Fresh dill or parsley, chopped (for garnish)
- 1 tbsp lemon juice
- Crusty bread, for serving
Instructions
- Start by poaching the eggs: bring a pot of water to a gentle simmer, add a splash of vinegar, and crack the eggs into the water. Poach for 3-4 minutes or until the whites are set, and the yolks remain runny. Remove with a slotted spoon and set aside.
- While the eggs are poaching, warm the Greek yogurt in a small saucepan over low heat until it’s smooth and slightly warm. Stir in the lemon juice, and season with salt and pepper to taste.
- In a separate pan, heat the olive oil and butter over medium heat. Once melted, add the paprika, cumin, and red pepper flakes (if using), and sauté for 1-2 minutes until fragrant. Remove from heat.
- To serve, spoon the warm yogurt mixture onto a plate, then gently place the poached eggs on top.
- Drizzle the spiced butter sauce over the eggs, and garnish with fresh dill or parsley.
- Serve with crusty bread for dipping and enjoy!
Notes
- If you prefer firmer yolks, cook the eggs a little longer in the simmering water.
- You can adjust the spice level of the butter sauce by adding more or less red pepper flakes, or even a pinch of cayenne for extra heat.
- This dish is typically served with bread, which is perfect for dipping into the creamy yogurt and yolk combination.
Nutrition
- Serving Size: 1 serving (2 eggs)
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg