Turkish Eggs Cilbir Brunch

This hearty Turkish Eggs recipe, known as Cilbir, has transformed my weekend mornings with its creamy yogurt base and perfectly poached eggs. The aromatic herbs and spiced butter create a brunch experience that feels luxurious yet comes together in just 25 minutes.

I discovered this dish during a cooking class exploring Mediterranean flavors, and it immediately became my signature brunch offering for weekend guests. The contrast between cool yogurt and warm eggs never fails to impress.

Ingredients

• Fresh dill and mint leaves: provide bright herbaceous notes that balance the richness of the other components
• Garlic: adds a subtle bite to the yogurt base but use sparingly as it can overpower
• Turkish or Greek yogurt: creates the creamy foundation look for full-fat varieties for the best texture
• Fresh eggs: are essential for perfect poaching always check the date for optimal results
• Butter: transforms into a beautiful spiced drizzle that ties everything together choose unsalted for better control of the seasoning
• Chili flakes and smoked paprika: create a vibrant colored spiced butter with gentle heat

Step-by-Step Instructions

Prepare Herbed Yogurt:

Finely chop the fresh dill and mint, then grate the garlic using a microplane for even distribution. Combine with the yogurt and season with salt and pepper. The herbs should be evenly distributed throughout the mixture, creating little specks of green against the white yogurt.

Poach The Eggs:

Bring a deep pot of water to a boil and add a tablespoon of vinegar. Create a gentle vortex with a spoon and carefully crack each egg into the center. Cook for precisely three minutes for that perfect runny yolk surrounded by fully set whites. Remove with a slotted spoon and place on a paper towel to drain excess water.

Create Spiced Butter:

Melt butter in a small pan until it begins to bubble but not brown. Add the chili flakes and smoked paprika, stirring continuously for about 30 seconds until the spices bloom and become fragrant. The butter will take on a beautiful reddish hue that makes for a stunning presentation.

Assemble The Dish:

Spread a generous layer of the garlicky yogurt onto serving plates or shallow bowls. Gently place the poached eggs on top of the yogurt. Drizzle the vibrant spiced butter over everything, allowing it to pool slightly around the edges. Garnish with additional fresh herbs and a crack of black pepper before serving immediately.

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The tradition of Cilbir dates back centuries in Turkish cuisine. My favorite aspect is the spiced butter which transforms with different spice combinations. I once made this for my mother who typically dislikes yogurt in savory dishes, and she ended up requesting the recipe to make at home.

Master The Perfect Poach

The vinegar in the poaching water is crucial for helping the egg whites coagulate quickly around the yolk. For the cleanest result, crack each egg into a small bowl first, then gently slip it into the water. The vortex method helps wrap the whites around the yolk, creating that beautiful teardrop shape professional chefs achieve. If cooking for a crowd, you can poach eggs up to a day ahead, store them in cold water in the refrigerator, and quickly reheat in warm water just before serving.

Make It Your Own

While traditional Cilbir uses the specific ingredients listed, many delicious variations exist. For a dairy-free version, substitute the yogurt with coconut yogurt and use olive oil instead of butter. If you prefer more protein, add crumbled feta cheese on top or serve with slices of smoked salmon. For those who enjoy extra texture, toasted pine nuts or crispy fried shallots make wonderful additions that contrast beautifully with the creamy yogurt base.

Serving Suggestions

Cilbir pairs beautifully with toasted sourdough bread for dipping into the creamy mixture. For a more substantial meal, serve alongside roasted vegetables or a simple green salad dressed with lemon and olive oil. The dish is traditionally enjoyed with Turkish tea, but it also works wonderfully with a crisp white wine for brunch gatherings. Present in shallow, wide bowls to showcase the beautiful layers and colors of this visually striking dish.

Storage and Prep Ahead

The herbed yogurt mixture can be prepared up to two days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld and develop more deeply. While the eggs are best poached fresh, the spiced butter can be made ahead and gently reheated just before serving. If you need to store leftovers, keep the components separate and assemble just before eating for the best texture and temperature contrast.

Common Queries

→ How is the yogurt prepared for Turkish eggs?

The yogurt is mixed with finely chopped fresh dill, mint, grated garlic, salt, and pepper for a savory, herby base.

→ What’s the key to perfectly poached eggs in this dish?

Use very fresh eggs, add a splash of vinegar to boiling water, create a gentle vortex, and cook each egg for about three minutes for a runny yolk.

→ Can I adjust the spice level in the butter sauce?

Yes; for milder flavor, substitute sweet paprika for the chili flakes or adjust the amount to your taste.

→ Is it necessary to use Turkish yogurt?

No; Greek yogurt is a good substitute, providing similar creaminess and tang.

→ What herbs work best for topping?

Fresh dill and mint are traditional, but parsley or chives can also add fresh flavor.

→ Can this dish be served for brunch or breakfast?

Absolutely; it’s commonly enjoyed in the morning or as a light midday meal due to its refreshing flavors.