Turkish Eggs with Herbed Yogurt, Spiced Butter, and Spicy Chimichurri Recipe

Introduction

Turkish Eggs, also known as Çılbır, is a delightful and elegant dish featuring silky poached eggs served over creamy herbed yogurt and topped with spiced melted butter and fresh chimichurri. It’s a comforting yet vibrant breakfast or brunch option that’s surprisingly simple to prepare.

Ingredients

• 1 ½ cups Greek yogurt
• 2 tablespoons dill (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon kosher salt (or more to taste)
• 4 tablespoons unsalted butter (melted)
• ½ teaspoon smoked paprika
• ½ teaspoon turmeric
• 1 small shallot (finely chopped)
• ¼ cup parsley (finely chopped)
• ¼ cup mint (finely chopped)
• ½ small jalapeño (deseeded and finely chopped)
• ½ lemon (juiced and zested)
• 1 clove garlic (minced)
• ½ teaspoon kosher salt (or more to taste)
• ½ cup extra virgin olive oil
• 6 large eggs
• 1 tablespoon white vinegar

Instructions

1. Step 1: Prepare the herbed Greek yogurt by mixing Greek yogurt, chopped dill, minced garlic, and salt in a bowl. Cover and refrigerate for 1 hour to allow flavors to meld.
2. Step 2: Make the spiced butter by melting unsalted butter in a small pot over medium-low heat. Once melted, add smoked paprika and turmeric. Cook for another minute, then remove from heat and set aside.
3. Step 3: Prepare the spicy chimichurri by combining finely chopped shallot, parsley, mint, jalapeño, minced garlic, salt, lemon juice, lemon zest, and extra virgin olive oil in a small bowl. Stir well and set aside.
4. Step 4: Poach the eggs by adding 2 inches of water to a deep pan along with white vinegar. Bring to a boil, then reduce to a simmer.
5. Step 5: Crack each egg into a fine mesh strainer to remove any loose bits, then transfer carefully into a small ramekin. Slide the egg gently into the simmering water. Repeat with remaining eggs.
6. Step 6: Cook eggs for 4 to 6 minutes depending on preferred doneness: 4 minutes for runny yolks or up to 6 minutes for firmer yolks. Remove eggs with a slotted spoon and place on a paper towel-lined plate to drain.
7. Step 7: To serve, spread the herbed yogurt on a serving platter. Arrange the poached eggs on top. Drizzle with the warm spiced butter (reheat if it solidifies). Spoon the spicy chimichurri over the eggs and serve with crusty bread.

Tips & Variations

• Use fresh herbs for the chimichurri to brighten the flavors; parsley and mint can be adjusted to taste.
• For a milder version, omit the jalapeño or replace it with sweet bell pepper.
• If you don’t have Greek yogurt, use strained plain yogurt for similar creaminess.
• Serve with toasted sourdough or pita bread to soak up the rich sauce.

Storage

Store leftover herbed yogurt and chimichurri separately in airtight containers in the refrigerator for up to 2 days. Poached eggs are best enjoyed fresh but can be kept refrigerated for one day; reheat gently in warm water before serving. Spiced butter can be remelted as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Turkish Eggs ahead of time?

You can prepare the herbed yogurt, spiced butter, and chimichurri up to a day in advance, but it’s best to poach the eggs fresh to maintain their texture and runny yolk.

What can I use if I don’t have white vinegar?

White vinegar helps the eggs coagulate quickly while poaching, but you can substitute it with apple cider vinegar or lemon juice in the same amount.

Turkish Eggs with Herbed Yogurt, Spiced Butter, and Spicy Chimichurri Recipe

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★★★★★

4.5 from 89 reviews

• Author: Jake
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Turkish Eggs, also known as Çılbır, is a traditional Turkish breakfast dish featuring creamy herbed Greek yogurt topped with delicately poached eggs, spiced melted butter, and a fresh, zesty chimichurri sauce. This delicious combination of tangy yogurt, perfectly cooked eggs, and flavorful herbs creates a unique and comforting start to your day.

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Ingredients

Scale 1x2x3x

Herbed Greek Yogurt

• 1 ½ cups Greek yogurt
• 2 tablespoons dill (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon kosher salt (or more to taste)

Spiced Butter

• 4 tablespoons unsalted butter (melted)
• ½ teaspoon smoked paprika
• ½ teaspoon turmeric

Spicy Chimichurri

• 1 small shallot (finely chopped)
• ¼ cup parsley (finely chopped)
• ¼ cup mint (finely chopped)
• ½ small jalapeño (deseeded and finely chopped)
• ½ lemon (juiced and zested)
• 1 clove garlic (minced)
• ½ teaspoon kosher salt (or more to taste)
• ½ cup extra virgin olive oil

Poached Eggs

• 6 large eggs
• 1 tablespoon white vinegar

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Instructions

1. Prepare Herbed Greek Yogurt: In a bowl, combine Greek yogurt, finely chopped dill, minced garlic, and kosher salt. Mix well and cover with plastic wrap. Refrigerate for 1 hour to allow the flavors to meld.
2. Make Spiced Butter: In a small pot, melt the unsalted butter over medium-low heat. Once melted, add smoked paprika and turmeric, stirring for about one minute until fragrant. Turn off heat and set aside.
3. Prepare Spicy Chimichurri Sauce: Finely chop shallot, parsley, mint, jalapeño and mince garlic. In a small bowl, combine these with salt, lemon juice, lemon zest, and extra virgin olive oil. Mix thoroughly and set aside.
4. Poach the Eggs: Fill a deep pan with 2 inches of water and add the white vinegar. Bring the water to a boil, then reduce to a gentle simmer. Crack each egg into a fine mesh strainer to remove any imperfections, then transfer each egg carefully into a small ramekin before sliding it into the simmering water. Repeat with remaining eggs. Poach eggs for 4 to 6 minutes depending on preferred yolk consistency—4 minutes for runny yolks, 6 minutes for firmer yolks.
5. Remove Poached Eggs: Using a slotted spoon, remove each egg from the water and place on a paper towel-lined plate to drain excess water. Repeat for all eggs.
6. Assemble and Serve: Spread the herbed Greek yogurt onto a serving platter. Place the drained poached eggs on top of the yogurt. Drizzle the spiced melted butter evenly over the eggs. Spoon the spicy chimichurri sauce around. Serve with crusty bread and enjoy your Turkish Eggs.

Notes

• Using a fine mesh strainer for cracking the eggs helps achieve cleaner poached eggs by removing chalaza and other imperfections.
• Adjust salt and spices according to taste preferences.
• Reheat the spiced butter gently if it solidifies before serving.
• Serve immediately to enjoy the contrast of warm eggs and cool yogurt.
• Pairs well with crusty rustic bread or flatbread for dipping.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Turkish

Keywords: Turkish Eggs, Cilbir, poached eggs, Greek yogurt, spiced butter, chimichurri, Turkish breakfast, easy brunch recipe