If you are craving a dish that feels like a warm hug on a plate, then the Turkish Eggs (Cilbir) Recipe is about to become your new breakfast obsession. This traditional Turkish delight combines silky yogurt, perfectly poached eggs, and a luscious garlic-infused butter sauce spiced with chili flakes and smoked paprika. Every bite bursts with freshness from herbs like dill and mint, creating a dish that is at once hearty, tangy, and beautifully balanced. Whether you are looking for a weekend brunch showstopper or a simple yet elegant meal, this recipe will impress and satisfy with every spoonful.
Ingredients You’ll Need
The beauty of this Turkish Eggs (Cilbir) Recipe lies in its simplicity – just a handful of thoughtful ingredients come together to create complex flavors and textures. Each element plays its part, from the creamy richness of the yogurt to the vibrant zing of fresh herbs, making this dish a true sensory delight.
- 1 cup yogurt (Turkish or Greek): Provides a creamy, tangy base that contrasts wonderfully with the eggs.
- A handful of fresh dill, chopped: Adds a refreshing herbal note that brightens the dish.
- A handful of fresh mint leaves, chopped: Offers a cool, aromatic touch to complement the richness.
- ½ garlic clove, grated: Gives a subtle, fragrant kick to the yogurt mixture.
- 2 eggs: The star players, gently poached to soft perfection.
- 1 tablespoon vinegar: Helps the eggs keep their shape during poaching.
- 2 oz (55g) butter: Creates a sumptuous sauce when melted with spices.
- 1 teaspoon chili flakes: Adds a touch of heat to balance the creaminess.
- ½ teaspoon smoked paprika: Provides a smoky depth that makes the butter sauce unforgettable.
- Salt and pepper to taste: Essential seasonings that bring all the flavors together.
How to Make Turkish Eggs (Cilbir) Recipe
Step 1: Prepare the Yogurt Mixture
Start by stirring the grated garlic into the yogurt, along with a pinch of salt and the finely chopped dill and mint. This mixture is the velvety canvas for your poached eggs, offering cool and herby notes that perfectly balance their richness.
Step 2: Poach the Eggs
Bring a pot of water to a gentle simmer and add the tablespoon of vinegar. Crack each egg into a small bowl, then carefully slide them one by one into the water. Poach for about 3 minutes until the whites are set but the yolks remain runny. The vinegar helps the egg whites stay tight and neat.
Step 3: Make the Spiced Butter Sauce
While the eggs cook, melt the butter in a small pan over medium heat. Once melted, add the chili flakes and smoked paprika, stirring constantly for a minute to release their flavors. This vibrant sauce will drizzle over the eggs to add warmth and a beautiful color contrast.
Step 4: Assemble the Dish
Spread the yogurt mixture generously across two plates. Gently lift the poached eggs from the water with a slotted spoon and place them on top of the yogurt. Finally, spoon over the spiced butter sauce evenly across the eggs, making sure to catch some chili flakes with each drizzle for a lovely kick.
How to Serve Turkish Eggs (Cilbir) Recipe
Garnishes
Fresh herbs like additional dill or mint can be sprinkled on top for a burst of color and brightness. A pinch of flaky sea salt or freshly cracked black pepper adds just the right finishing touch. Some like to add a squeeze of lemon juice for an extra layer of tanginess that complements the creamy yogurt beautifully.
Side Dishes
The richness of Turkish Eggs calls for simple sides that complement without overwhelming. Crusty bread or warm pita are perfect for scooping up the luscious yogurt and buttery sauce. A light salad of tomatoes and cucumbers dressed in olive oil makes a refreshing companion to the dish, balancing the flavors and adding crispness.
Creative Ways to Present
Try serving Turkish Eggs (Cilbir) on a rustic wooden board with an assortment of olives, feta cheese, and roasted peppers for a vibrant mezze-style experience. For a contemporary twist, sprinkle toasted nuts like pine nuts or walnuts on top for an unexpected crunch. You can also layer in slices of avocado for creaminess that harmonizes beautifully with the yogurt and eggs.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the yogurt mixture and poached eggs separately in airtight containers in the refrigerator. The yogurt can keep for up to 3 days, while the poached eggs are best eaten within a day for optimal texture.
Freezing
Freezing is not recommended for this Turkish Eggs (Cilbir) Recipe, as the delicate texture of the poached eggs and creamy yogurt do not withstand freezing well. For best results, enjoy this dish fresh or keep leftovers refrigerated.
Reheating
When reheating, gently warm the yogurt mixture in a microwave or on the stove with low heat, stirring to maintain its creaminess. Reheat the spiced butter sauce separately and drizzle over the eggs just before serving to avoid overcooking the poached eggs during reheating.
FAQs
Can I use regular yogurt instead of Turkish or Greek yogurt?
Regular yogurt tends to be thinner and less creamy, which can affect the texture of Turkish Eggs (Cilbir) Recipe. For the best experience, stick to thick, strained yogurt varieties like Greek or Turkish yogurt to get that perfect velvety base.
How can I tell when the eggs are perfectly poached?
Perfectly poached eggs have firm whites that hold their shape and slightly runny yolks that gently wobble when lifted. Cooking for about 3 minutes in simmering water with vinegar usually achieves this ideal texture.
Is there a vegetarian version of this recipe?
This recipe is already vegetarian-friendly since it features eggs and dairy, but if you want to make it vegan, you could experiment with tofu scramble and a coconut yogurt base, though it will be quite different from traditional Turkish Eggs (Cilbir) Recipe.
Can I make the spiced butter sauce less spicy?
Absolutely! You can reduce or omit the chili flakes to make the sauce milder while still enjoying the smoky flavor from the paprika. Adjusting spice levels ensures the dish suits your personal taste perfectly.
What breads work best for serving with this dish?
Traditional Turkish breads like simit or pide are fantastic, but any crusty bread like sourdough or a baguette will work well for dipping and scooping up the rich yogurt and buttery sauce.
Final Thoughts
Turkish Eggs (Cilbir) Recipe is truly a showstopper that feels special yet is surprisingly easy to prepare. From the creamy garlic yogurt to the delicately poached eggs and spiced butter drizzle, every bite is full of warmth, flavor, and comfort. I encourage you to give this recipe a try the next time you want a breakfast or brunch that feels both indulgent and refreshingly different. 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, also known as Cilbir, is a traditional Turkish breakfast dish featuring creamy yogurt with fresh herbs, topped with perfectly poached eggs and a sizzling spiced butter sauce. This dish balances refreshing herbs and tangy yogurt with rich, aromatic butter infused with chili flakes and smoked paprika, creating a delicious and comforting breakfast or brunch option.
Ingredients
For the Yogurt Base
- 1 cup Turkish or Greek yogurt
- 1 handful fresh dill, chopped
- 1 handful fresh mint leaves, chopped
- ½ garlic clove, grated
For the Eggs
- 2 eggs
- 1 tablespoon vinegar
For the Butter Sauce
- 2 oz (55g) butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the Yogurt Mixture: In a bowl, combine the yogurt with grated garlic, chopped dill, chopped mint, and a pinch of salt and pepper. Mix well until smooth and creamy. Set aside.
- Poach the Eggs: Fill a saucepan with water and bring to a gentle simmer. Add 1 tablespoon of vinegar to the water to help the egg whites coagulate. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolk remains runny. Remove eggs with a slotted spoon and drain on kitchen paper.
- Prepare the Spiced Butter Sauce: In a small saucepan, melt the butter over medium heat. Once melted, add the chili flakes and smoked paprika. Stir and cook for about 1 minute until fragrant, being careful not to burn the spices. Remove from heat.
- Assemble the Dish: Spread the yogurt mixture onto serving plates or bowls. Carefully place the poached eggs on top. Drizzle the warm spiced butter sauce over the eggs and yogurt. Garnish with extra chopped herbs if desired.
- Serve: Serve immediately with crusty bread or pita for dipping. Enjoy your flavorful and aromatic Turkish Eggs (Cilbir) breakfast.
Notes
- Using fresh herbs adds brightness and aroma to the yogurt mixture.
- Vinegar helps the egg whites set properly during poaching, preventing wispy edges.
- The butter sauce should be poured warm to keep the butter flavor vibrant.
- Adjust chili flakes according to your heat preference.
- This dish pairs well with toasted bread or pide for a complete breakfast.
