Turkish Eggs with Yogurt, Herbs, and Spiced Butter Recipe
Turkish Eggs, known as Çılbır, is a delicious and elegant breakfast or brunch dish featuring poached eggs served over a creamy, garlicky yogurt sauce, topped with a fragrant spiced butter infused with chili flakes and smoked paprika. This simple yet flavorful recipe highlights fresh herbs like dill and mint, creating a refreshing contrast to the rich runny eggs and buttery sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
- Diet: Gluten Free
Ingredients
Scale
Yogurt Base
- 1 cup Turkish or Greek yogurt
- A handful fresh dill, finely chopped
- A handful fresh mint leaves, finely chopped
- 1/2 garlic clove, crushed or grated
- Salt and pepper, to taste
Poached Eggs
- 2 eggs
- 1 tablespoon vinegar
Spiced Butter Sauce
- 2 oz butter (55g)
- 1 teaspoon chili flakes
- 1/2 teaspoon smoked paprika
Instructions
- Prepare the Yogurt Mixture: Finely chop the dill and mint leaves. Crush or grate the garlic clove and combine all these ingredients with the yogurt in a bowl. Season with salt and pepper to taste. Set aside to let the flavors meld.
- Poach the Eggs: Fill a deep pot with water and bring it to a boil. Add 1 tablespoon of vinegar, and stir the water vigorously to create a vortex. Crack one egg into the center of the vortex and cook for about 3 minutes until the white sets but the yolk remains runny. Remove the egg carefully with a slotted spoon and set aside. Repeat with the second egg.
- Make the Spiced Butter Sauce: In a pan, melt the butter over medium heat. Once the butter starts to bubble and foam, add the chili flakes and smoked paprika. Stir well and cook briefly until the spices infuse the butter and it turns aromatic.
- Assemble the Dish: Spread a thick layer of the herb-infused yogurt mixture on a serving plate or in small bowls. Place the poached eggs on top of the yogurt base. Drizzle the spiced butter sauce over the eggs, then garnish with additional fresh mint and dill leaves and a sprinkle of black pepper.
Notes
- Use fresh herbs for the best flavor; dried herbs will not provide the same freshness.
- Vinegar helps the egg whites coagulate quickly while poaching, ensuring neat eggs.
- Adjust the chili flakes according to your heat preference.
- Serve immediately while the eggs are warm and runny and the butter sauce is hot.
- Serve with crusty bread or toasted pita to soak up the flavorful sauces.
Keywords: Turkish Eggs, Cilbir, Poached eggs with yogurt, Turkish breakfast, Garlicky yogurt sauce, Spiced butter sauce, Dill and mint eggs
