Description
Turkish Eggs (Çılbır) is a beloved breakfast or brunch dish that combines creamy garlic-infused yogurt, perfectly poached eggs, and a spiced Aleppo pepper olive oil. Finished with fresh herbs, it’s hearty, satisfying, and full of layers of flavor—with minimal ingredients and simple technique.
Ingredients
Yogurt Base
- 3/4 cup Greek Yogurt (or thick Turkish yogurt)
- 1 Garlic clove, minced (optional)
- Kosher salt, to taste
Spiced Oil
- 3 tbsp Extra virgin olive oil
- 2 tsp Aleppo pepper flakes (or 1 tsp regular chili flakes or sweet paprika)
Eggs
- 2 large Eggs
- 1 tbsp Distilled white vinegar (or white wine/rice vinegar)
Garnish & Serving
- Fresh dill, for garnish
- Crusty bread, for serving
Instructions
- Prepare the Yogurt: In a bowl, combine Greek yogurt with minced garlic and a generous pinch of kosher salt. Stir until well blended and creamy. Set aside to allow the flavors to meld.
- Make the Spiced Oil: In a small pan over medium heat, add olive oil and Aleppo pepper flakes. Stir constantly and heat for about 30-45 seconds, or until the oil bubbles and smells aromatic. Immediately remove from the heat to prevent burning the spices.
- Boil Water for Poaching: Fill a medium-sized pot with water and bring it to a boil. Add the distilled white vinegar to the water, which helps the egg whites set quickly.
- Prepare the Eggs: Crack an egg into a fine mesh sieve set over a bowl. Gently shake the sieve to drain off the runny whites, leaving behind the firmer whites and yolk. Carefully transfer the strained egg into a ramekin or small cup. Repeat with the second egg.
- Poach the Eggs: Once the water is boiling but not vigorously, stir the water with a large slotted spoon to create a vortex. Gently slide one prepared egg into the center of the vortex. Set a timer for 2 minutes and 30 seconds. Remove the egg with a slotted spoon and check for doneness; if it feels too soft, poach for 15-30 seconds more. Place the poached egg on a plate lined with paper towel to drain. Repeat with the second egg.
- Season the Eggs: Sprinkle the poached eggs lightly with a pinch of salt while still warm.
- Assemble the Dish: Spread the garlic yogurt generously over a plate. Top with the poached eggs, drizzle with the Aleppo-infused oil, and finish with a scattering of fresh dill. Serve immediately with warm crusty bread.
Notes
- Yogurt Choice: Use only thick Greek or Turkish yogurt for best results. Avoid plain or Balkan-style, which are too runny.
- Garlic Optional: The garlic in the yogurt is traditional but can be omitted if preferred.
- Egg Cooking Methods: For convenience, you can use sunny side, over-easy, or soft-boiled eggs instead of poached.
- Vinegar Substitute: White distilled vinegar is classic, but white wine or rice vinegar also work if needed.
- Aleppo Pepper Substitute: Regular chili flakes or sweet paprika can be used if Aleppo flakes are unavailable—adjust the amount to taste.
- Herb Variation: Dill is classic, but mint, parsley, chives, or basil can be used too.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish, Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 492 kcal
- Sugar: 6 g
- Sodium: 123 mg
- Fat: 44 g
- Saturated Fat: 6 g
- Unsaturated Fat: 36 g
- Trans Fat: 0.01 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 8 mg
