Turkish Eggs: How to make Cilbir, the best turkish breakfast eggs

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess, while sour cream is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

red pepper flakes

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor while being cost-effective.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

Add 150-200 grams of room temperature thick greek yogurt into a bowl.

Add 0.5 tsp of salt and 0.5 clove of grated garlic to the yogurt and mix well together.

Add a pinch of pepper (optional) and put aside, keeping at room temperature.

Bring to boil half a pot of water and add 1 tbsp of white vinegar.

Use fresh eggs for better poaching; if not fresh, drain wateriness from egg whites with a sieve.

Create a vortex in the boiling water if poaching one egg at a time; otherwise, carefully add the egg without it.

Let the egg simmer for no more than 2.5 - 3 minutes and put the eggs aside for later.

Melt 20-30g of unsalted butter together with a drizzle of olive oil at medium heat.

Add 2 tsp of Turkish Pul Biber (Aleppo Pepper) to the melted butter and mix together for 1 minute.

Spread the yogurt on a large plate and place the poached eggs on top.

Add the spiced butter on top of the eggs and garnish with fresh dill and other herbs like mint or parsley.

Serve with Turkish Flatbread or other crunchy bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens