This Turkish Eggs recipe features perfectly poached eggs on garlicky yogurt, served with a hot chili butter sauce and topped with fresh dill. Grab some fresh bread and dig in. It’s so good, you’ll want it every day!
I first had Turkish Eggs at this cozy Turkish spot and thought, “Eggs with yogurt and chili butter? Sounds kinda weird.”
But wow, was I wrong! That first bite was a game-changer. The cool yogurt was just right with the spicy butter, and the dill made everything pop. It was a mix of tastes and textures I didn’t see coming but ended up loving.
Now, I can’t get enough of it. Goes to show, that sometimes the weirdest-sounding dishes turn out to be the best!
What Are Turkish Eggs?
Also known as Cilbir, Turkish Eggs are a traditional Turkish breakfast recipe consisting of poached eggs served on a tangy yogurt flavored with minced garlic, olive oil, and salt.
These Turkish eggs are known worldwide for their health benefits and delicious-rich flavors.
Ingredients Needed
This delicious Turkish breakfast recipe is made with simple, easy-to-find ingredients you probably already have in your pantry. So check the following list and make one of the best breakfast recipes you have ever tried.
- Eggs – Use fresh eggs at room temperature to obtain the best results. They ensure a perfect poach with firm whites and a creamy yolk.
- Vinegar – Adding vinegar to the poaching water helps the egg whites coagulate more quickly, resulting in a neater poach.
- Greek Yogurt – If Greek yogurt is unavailable, you can use strained regular yogurt or labneh as a substitute.
- Garlic – If fresh garlic is not on hand, you can use garlic powder as a substitute. However, fresh garlic is preferred for its more robust flavor.
- Aleppo Chile Flakes: Provide a mild level of heat and a subtle fruity flavor to the sauce. Crushed red pepper flakes or cayenne pepper can be used as substitutes for Aleppo chile flakes to add heat to the sauce.
- Paprika – Smoked paprika imparts a smoky and earthy flavor to the butter sauce, enhancing its overall depth and richness.
- Butter – Butter serves as the base of the sauce, adding richness and creaminess.
- Dill – Finely chopped fresh dill adds a burst of freshness to the yogurt spread.
- Salt & Pepper – to taste. Used to enhance the flavors in this recipe.
How To Make Turkish Eggs
Despite its impressive presentation, this breakfast recipe is surprisingly easy to whip up in just a few minutes. Here’s what you need to do:
Make The Greek Yogurt Base
Start by placing the Greek yogurt into a medium mixing bowl. To this, add finely minced garlic, dill, and lemon zest (if using) for a punch of flavor. Season with a pinch of salt and freshly ground pepper to taste. Whisk everything together until you achieve a smooth and creamy consistency.
Make The Poached Eggs
Begin by filling a large saucepan with about 3-4 inches of water and bring it to a gentle simmer over medium heat. Once bubbles start to form and it’s just about to boil, turn the heat down to low.
Add a splash of vinegar – this helps the egg whites to coagulate more effectively around the yolk.
Using a spoon, stir the water in a circular motion to create a gentle whirlpool. This helps the egg whites wrap around the yolk. Crack an egg into a small bowl and then gently slide it into the center of the whirlpool. This method helps to achieve a more uniform shape.
Allow each egg to cook for about 3 minutes. The goal is to cook the whites thoroughly while keeping the yolk soft and runny. Once done, carefully lift the egg out of the water with a slotted spoon, letting any excess water drip off.
Make The Butter Sauce
In a small saucepan over medium heat, melt the butter until begins to sizzle slightly. Add the smoked paprika and Aleppo chile flakes to the melted butter, whisking continuously. The paprika adds a smoky depth of flavor, while the Aleppo chile flakes provide a subtle kick of heat. Continue to whisk the butter sauce for about 1-2 minutes, allowing the spices to infuse into the butter and create a fragrant and flavorful sauce. Once combined, remove the saucepan from the heat and set aside.
Assemble The Turkish Eggs
Divide the prepared yogurt mixture evenly between two serving bowls, spreading it out to create a smooth and creamy base. Carefully place two poached eggs on top of the yogurt in each bowl, using a slotted spoon to drain any excess water from the eggs before placing them in the bowls. Finally, drizzle the warm butter sauce over the poached eggs, allowing it to cascade down the sides of the eggs and yogurt. This rich and spicy sauce adds a luxurious finishing touch to the dish, complementing the creamy yogurt and perfectly cooked eggs.
Perfectly Poached Eggs
- Opt for Fresh Eggs: Fresh eggs have firmer whites, which are crucial for poaching. They not only hold their shape better in the water but also offer a richer taste.
- Aim for the Perfect Yolk: The magic of Turkish Eggs partly lies in the runny yolk, which beautifully blends with the other components. Keep a close eye on your cooking time to avoid overcooking.
- Vinegar is Essential: Adding vinegar to your poaching water isn’t just a tip; it’s a necessity. It helps the egg whites coagulate faster, preventing them from feathering out in the water.
- Poach Eggs Individually: For uniform cooking and perfect shape, poach the eggs one at a time. This gives you control over each egg, ensuring they cook evenly and maintain their for
Tips for Making The Best Turkish Eggs Recipe
- Season Your Yogurt Well: Don’t shy away from seasoning your Greek yogurt mixture. A balanced seasoning brings out the garlic’s flavor and complements the eggs and spicy butter sauce.
- Garnish Generously: Beyond dill, consider adding other herbs or a sprinkle of sumac for a tangy touch. Fresh herbs not only add a burst of flavor but also enhance the visual appeal of the dish.
- Serve Immediately: Turkish Eggs are best enjoyed fresh. The contrast between the warm, spicy eggs and the cool yogurt is most pronounced when served right after assembling.
- Room Temperature Greek Yogurt: To avoid a thermal shock to the poached eggs when serving, ensure your Greek yogurt is at room temperature. This helps maintain the ideal texture of both the yogurt and the eggs.
Serving Ideas
These Turkish Eggs can be served in various ways and paired with different dishes. Here are a few ideas:
- With Your Favorite Bread: Toast slices of your preferred bread until golden brown and crispy. Arrange them alongside the Turkish Eggs.
- Roasted Vegetables: Roast a medley of your favorite vegetables, such as cherry tomatoes, bell peppers, zucchini, and mushrooms, until tender and caramelized. Serve them alongside the Turkish Eggs for a colorful and nutritious addition to your meal.
- Breakfast Meats: Enhance your Turkish Eggs spread with the addition of crispy bacon, savory sausage, or any other breakfast meat of your choice.
Frequently Asked Questions
How Do I Know When Poached Eggs Are Ready?
The poached eggs should cook for 3-4 minutes until the egg whites are completely set and opaque, while the yolk should still be runny.
Can I Make Dairy-Free Poached Eggs?
If you are following a dairy-free diet, you can make this recipe by replacing Greek yogurt with coconut-based vegan yogurt and butter with olive oil.
Are Turkish Eggs Healthy?
Yes, this Turkish egg recipe is a healthy breakfast since it’s packed with high-protein ingredients and healthy fats.
More Breakfast Recipe
Turkish Eggs – Cilbir
Description
Ingredients
For The Yogurt Spread
For The Poached Eggs
- 4 tbsp vinegar
- 4 large eggs at room temperature
For The Butter Sauce
- 2 tbsp butter
- 2 tsp Aleppo chile flakes or more to taste
- 1 tsp smoked paprika
Instructions
- In a bowl, combine Greek yogurt, minced garlic, chopped dill, salt, and pepper. Set it aside.
- Fill a large saucepan with water and heat until it simmers. After it starts boiling, lower the heat and add the vinegar.
- Stir the water to create a whirlpool in the center, then gently break an egg into the water. Repeat with each egg.
- Poach the eggs for 3 minutes, then carefully remove them from the water.
- For the butter sauce, melt butter in a small saucepan. Add the paprika and Aleppo chile flakes, whisking until evenly mixed.
- Divide the yogurt mixture between two bowls. Place two poached eggs in each bowl, then drizzle with the butter sauce.
- Serve immediately with lemon wedges, fresh bread, or crackers on the side.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
