Turkish Eggs Cilbir Yogurt (Printable Version)
# What You’ll Need:
01 -
2 large eggs
02 -
1 cup plain full-fat Greek yogurt
03 -
1 garlic clove, minced or grated
04 -
Salt to taste
→ For the spiced butter
05 -
2 tablespoons unsalted butter
06 -
½ teaspoon paprika or Aleppo pepper
07 -
Optional: pinch of red pepper flakes or chili oil
→ For serving
08 -
Fresh dill or parsley (optional)
09 -
Crusty bread or pita
# Steps to Follow:
01 -
In a bowl, mix yogurt with garlic and a pinch of salt. Let sit at room temperature or warm slightly before serving.
02 -
Bring a saucepan of water with a splash of vinegar to a gentle simmer. Crack each egg into a ramekin, then gently slide into the water. Poach for 3–4 minutes until whites are set and yolks are runny. Remove with a slotted spoon.
03 -
Melt butter in a small pan over medium heat. Once foamy, add paprika or Aleppo pepper and stir for 30 seconds. Remove from heat.
04 -
Spread yogurt on a plate. Top with poached eggs and drizzle with the spiced butter.
05 -
Sprinkle with fresh herbs and serve immediately with warm bread.