Description
Turkish Eggs, also known as Çılbır, is a traditional and elegant breakfast dish featuring creamy, garlicky yogurt topped with perfectly poached eggs and a fragrant, spiced Aleppo chili butter. This quick and flavorful recipe offers a delightful balance of tangy, rich, and mildly spicy tastes, garnished with fresh herbs and perfect with toasted bread.
Ingredients
Scale
Yogurt Mixture
- 1 cup plain Greek or coconut yogurt
- 1 clove garlic, grated
- Salt, to taste
- Black pepper, to taste
- 1/2 lemon, juiced
- 2 tbsp parsley, minced
Aleppo Butter
- 1/4 cup butter
- 1 tbsp Aleppo chili flakes
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
Other
- 2 eggs, to poach
- Minced herbs for garnish (cilantro, parsley, or chives)
- Optional: toasted bread for dipping
Instructions
- Prepare the Yogurt Mixture: In a bowl, whisk together the yogurt, grated garlic, salt, black pepper, lemon juice, and minced parsley until smooth and well combined. Set aside to allow flavors to meld.
- Make the Aleppo Butter: Melt the butter in a small pot over medium heat. Once fully melted, add the Aleppo chili flakes, cumin, and smoked paprika. Toast the spices gently in the butter for 3-4 minutes until fragrant, then turn off the heat and set aside.
- Poach the Eggs: Bring a pot of water to a gentle simmer. Crack each egg into a separate small bowl and carefully slide them into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and drain on paper towels.
- Assemble the Dish: Spread the yogurt mixture evenly on serving plates. Gently place the poached eggs on top of the yogurt. Spoon the warm Aleppo butter over the eggs, letting the flavors meld. Garnish with minced fresh herbs of your choice and serve immediately, optionally with toasted bread for dipping.
Notes
- Use fresh eggs for the best poaching results.
- Aleppo chili can be substituted with mild crushed red pepper flakes if unavailable.
- For a vegan version, use coconut yogurt and replace butter with olive oil infused with chili and spices.
- Poaching eggs gently in simmering water prevents them from breaking apart.
- Leftover Aleppo butter can be stored in the fridge and used to flavor other dishes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Keywords: Turkish Eggs, Cilbir, poached eggs, yogurt, Aleppo chili butter, breakfast, Turkish cuisine, poached egg recipe, garlic yogurt sauce
