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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
