Turkish Eggs, also known as Çılbır, is a classic and delightful Turkish breakfast dish. It consists of poached eggs nestled on a bed of garlicky yogurt, drizzled with a rich and tangy chili-infused butter sauce. The creamy yogurt provides a cool and refreshing base, while the perfectly poached eggs add a luscious and velvety texture. The chili-infused butter sauce, with its warm and slightly spicy flavors, ties all the elements together beautifully. Served with crusty bread for dipping, Turkish Eggs offer a harmonious blend of flavors and textures that will leave you craving more..
This recipe may contain affiliate links. Please read disclosure policies here.
This recipe may contain affiliate links. Please read disclosure policies here.
INSTRUCTIONS
INGREDIENTS
• 4 large eggs
• 1 cup Greek yogurt
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley or dill for garnish
• 4 slices of toasted bread or Turkish bread (simit) for serving
Items to cook with!
• Bowls
• Non-stick Frying Pan
• Measuring Spoons and Cups
• Stove
• Knife
• Gripped Cutting Board
• Sieve
• Spatula and Stirring Spoons
PREPARATION AND COOKING
Total Time: 25 Mins
➊ Fill a medium-sized saucepan with water and bring it to a gentle simmer over medium heat.
➋ In a separate bowl, whisk together the Greek yogurt, minced garlic, salt, and pepper until well combined. Set aside.
➌ In a small skillet, melt the butter over low heat. Stir in the paprika and red pepper flakes (if using). Let the flavors infuse for a minute or two, then remove from heat and set aside.
➍ Crack each egg into a separate small cup. Create a gentle whirlpool in the simmering water using a spoon. Carefully pour one egg into the center of the whirlpool. Repeat with the remaining eggs, one at a time. This will help the eggs hold their shape.
➎ Poach the eggs for about 3-4 minutes or until the whites are set, but the yolks are still runny. Adjust the cooking time based on your preference.
➏ While the eggs are poaching, toast the bread slices until golden brown.
➐ Using a slotted spoon, carefully remove each poached egg from the water and transfer them to a plate lined with paper towels to drain excess water.
➑ To serve, spread a generous amount of the garlic-infused yogurt mixture onto each serving plate. Place a poached egg on top of the yogurt.
➒ Drizzle the melted butter with paprika over the eggs and yogurt. Garnish with fresh parsley or dill.
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