If you have never experienced the silky, tangy delight that is Turkish Eggs, you are in for a treat. The Turkish Eggs (Cilbir) Recipe melds creamy strained yogurt with delicately poached eggs and a decadent chili butter sauce, creating a dish that feels both comforting and elegant. Every bite delivers a beautiful balance of cool creaminess, subtle herbs, and smoky spice that will make this dish a new favorite for breakfast, brunch, or even a light dinner.
Ingredients You’ll Need
The beauty of the Turkish Eggs (Cilbir) Recipe lies in its simplicity and the powerful flavors each ingredient brings. Every component plays a crucial role—from the tangy yogurt to the fragrant herbs and the luscious butter sauce, creating layers of taste and texture that sing together.
- 1 cup yogurt (Turkish or Greek): Use thick, creamy yogurt as the cooling base that balances the heat and richness.
- A handful of fresh dill, chopped: Dill adds a fresh, slightly anise-like aroma that brightens the dish.
- A handful of fresh mint leaves, chopped: Mint provides a cool, refreshing counterpoint to the buttery sauce.
- ½ garlic clove, grated: Garlic gives a gentle pungent kick that infuses the yogurt with subtle depth.
- 2 eggs: Perfectly poached eggs are the luscious centerpiece of this recipe.
- 1 tablespoon vinegar: Helps the eggs poach beautifully by firming the whites quickly.
- 2 oz (55g) butter: Butter is the base for the chili-spiced oil that adds smoky richness.
- 1 teaspoon chili flakes: Chili flakes bring a warming but not overpowering heat.
- ½ teaspoon smoked paprika: Adds a deep, smoky flavor that harmonizes with the chili.
- Salt and pepper to taste: Essential for seasoning every element perfectly.
How to Make Turkish Eggs (Cilbir) Recipe
Step 1: Prepare the Yogurt Mixture
Start by mixing the Greek or Turkish yogurt with the grated garlic, chopped dill, and mint leaves. Season this creamy mixture generously with salt and pepper. Set it aside to let the flavors meld while you move on to the eggs.
Step 2: Poach the Eggs
Fill a medium saucepan with water, bring it to a gentle simmer, and add the tablespoon of vinegar. The vinegar encourages the egg whites to set quickly, resulting in a beautifully wrapped yolk. Crack each egg into a small bowl, then gently slide them into the simmering water one by one. Poach each egg for about 3-4 minutes until the whites are set but the yolks remain soft and runny.
Step 3: Make the Chili Butter Sauce
While the eggs are poaching, melt the butter in a small pan over medium heat. Once melted, add the chili flakes and smoked paprika. Stir constantly for just a minute or two until fragrant and bubbling, making sure not to burn the spices. This sauce adds a vibrant pop of flavor and color to the dish.
Step 4: Assemble the Turkish Eggs
Spread the garlicky herb yogurt generously on two serving plates. Gently lift each poached egg from the water with a slotted spoon, letting any excess water drip off, then place the eggs on top of the yogurt. Finally, drizzle the warm chili butter sauce over the eggs for a gorgeous, spicy finish.
How to Serve Turkish Eggs (Cilbir) Recipe
Garnishes
To take the Turkish Eggs (Cilbir) Recipe to the next level visually and flavor-wise, sprinkle additional fresh herbs like dill or mint, a pinch more chili flakes for color, or a light drizzle of extra virgin olive oil. A scatter of toasted bread crumbs or za’atar can add some delightful texture contrast as well.
Side Dishes
This dish pairs wonderfully with crusty Turkish bread or warm pita to soak up all the luscious sauces. For a fuller meal, a fresh cucumber and tomato salad dressed in lemon juice and olive oil complements the richness of the eggs perfectly.
Creative Ways to Present
For a fun twist, serve the Turkish Eggs in individual ramekins or over a bed of sautéed spinach or kale for added greens. You can also swap herbs or add a quick drizzle of honey for a sweet contrast that melts perfectly against the savory base.
Make Ahead and Storage
Storing Leftovers
If you have any leftover components, store the yogurt mixture separately in an airtight container in the refrigerator for up to 3 days. The chili butter sauce can also be refrigerated but is best warmed gently before serving again.
Freezing
Since Turkish Eggs feature poached eggs and fresh herbs, it is not recommended to freeze the completed dish as eggs can become rubbery and herbs lose their freshness. However, you can freeze the chili butter sauce in a small container and thaw as needed.
Reheating
To reheat leftovers, gently warm the yogurt mixture at room temperature (avoid direct heat) and warm the chili butter sauce in a pan on low heat. Poached eggs are best enjoyed freshly made, but if needed, you can gently reheat them in simmering water for about 1 minute.
FAQs
What kind of yogurt should I use in Turkish Eggs (Cilbir) Recipe?
The traditional choice is thick, strained Turkish yogurt, but Greek yogurt works wonderfully as a readily available substitute thanks to its creamy texture and mild tang.
Can I prepare Turkish Eggs (Cilbir) in advance?
The best experience is when the eggs are poached freshly, but you can prepare the yogurt and chili butter sauce ahead of time to save a few minutes on the day.
Is Turkish Eggs (Cilbir) spicy?
The dish carries a warm, gentle heat from the chili flakes and smoked paprika, but it is not overwhelmingly spicy, making it accessible for most palates.
What is the vinegar for in the poaching water?
Adding vinegar helps the egg whites to coagulate quickly around the yolk, which keeps the eggs neat and tender during poaching.
Can I add other spices or herbs to the recipe?
Absolutely! While dill and mint are classic, feel free to experiment with parsley, chives, or even a touch of sumac for a fruity tang.
Final Thoughts
The Turkish Eggs (Cilbir) Recipe is a brilliant combination of simple ingredients that come together to create something truly special. Whether you’re cooking for yourself or impressing friends, this dish brings warmth, flavor, and a touch of elegance to your table. Once you try it, you’ll be making it again and again—trust me, your taste buds will thank you.
Print
Turkish Eggs (Cilbir) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Gluten Free
Description
Turkish Eggs, or Cilbir, is a traditional Turkish breakfast dish featuring poached eggs served over creamy yogurt seasoned with garlic and herbs, finished with a warm spiced butter sauce. This quick and flavorful dish combines tangy yogurt, fresh dill and mint, perfectly poached eggs, and a rich buttery chili oil for a delightful balance of textures and flavors.
Ingredients
Yogurt Base
- 1 cup Turkish or Greek yogurt
- ½ garlic clove, grated
- Salt to taste
Herbs
- A handful of fresh dill, chopped
- A handful of fresh mint leaves, chopped
Eggs and Poaching
- 2 eggs
- 1 tablespoon vinegar
Spiced Butter Sauce
- 2 oz (55g) butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the Yogurt Base: In a bowl, combine the yogurt with grated garlic and a pinch of salt. Stir well to incorporate the flavors evenly and set aside.
- Chop the Herbs: Finely chop the fresh dill and mint leaves. These will be added later to the yogurt to add freshness and aroma.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add the tablespoon of vinegar (this helps the eggs hold their shape). Carefully crack the eggs one at a time into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Combine Yogurt and Herbs: Mix the chopped dill and mint into the prepared garlic yogurt. Taste and adjust salt if needed.
- Make the Spiced Butter Sauce: In a small pan, melt the butter over medium heat. Once melted, add the chili flakes, smoked paprika, salt, and pepper. Cook for about 1 minute, stirring occasionally, until the butter is fragrant and the spices are infused.
- Assemble the Dish: Spread the herbed yogurt on a serving plate. Place the poached eggs gently on top. Then drizzle the warm spiced butter sauce over the eggs and around the yogurt. Serve immediately.
Notes
- Use fresh eggs for easier poaching with better shape retention.
- Adjust the amount of chili flakes to control the heat level of the sauce.
- You can substitute fresh herbs with dried herbs if needed, but fresh is preferred for best flavor.
- Serve immediately to enjoy the warm spiced butter sauce with the creamy yogurt and runny eggs.
