Turkish Eggs Cilbir is a traditional Turkish breakfast dish that consists of poached eggs served on a bed of creamy yogurt with a spicy butter sauce. This dish is packed with flavors and textures and is perfect for a lazy weekend brunch or a quick and healthy weekday breakfast. The poached eggs have a soft and runny yolk that pairs beautifully with the tangy yogurt and the rich and flavorful butter sauce. The dish is garnished with fresh herbs and spices for an added punch of flavor.
Ingredients
- 4 large eggs
- 2 cups plain yogurt
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh herbs (such as parsley or dill) for garnish
Directions
- Fill a large saucepan with water and bring it to a gentle simmer over medium heat.
- Crack the eggs into individual ramekins or small cups, one at a time.
- Carefully slide each egg into the simmering water and cook for 3-4 minutes, or until the whites are set and the yolks are still soft and runny.
- While the eggs are poaching, place the yogurt in a serving dish and season with salt and pepper.
- In a small saucepan, melt the butter over low heat.
- Add the minced garlic, paprika, and red pepper flakes to the melted butter and cook for 1-2 minutes, stirring constantly.
- Remove the saucepan from heat.
- Using a slotted spoon, carefully remove the poached eggs from the simmering water and transfer them to a plate lined with paper towels to drain.
- Spoon the yogurt onto individual serving plates and make a well in the center of each plate.
- Place a poached egg into each well and drizzle the spicy butter sauce over the eggs and yogurt.
- Garnish with fresh herbs and spices.
- Serve immediately and enjoy!
