Description
Turkish Eggs with Herbed Yogurt, or Çılbır, is a beautifully simple yet decadent dish featuring creamy, garlicky yogurt, silky poached eggs, and a fragrant spiced butter drizzle. This dish is perfect for breakfast or brunch and is best served with warm, crusty bread to scoop up every delicious bite.
Ingredients
For the Herbed Yogurt
- 1 cup (240g) whole milk Greek yogurt
- 1 Tbsp (15ml) extra virgin olive oil
- 1 Tbsp fresh lemon juice, about ½ a small lemon
- 1 clove garlic, peeled and grated or minced
- 1 Tbsp fresh dill, finely chopped, plus more for garnish
- 2 tsp fresh mint, finely chopped
- ½ tsp kosher salt
For Serving
- 4 large eggs, recommended 2 per person
- 1 Tbsp distilled white vinegar
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
For the Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
Instructions
- Make the herbed yogurt. In a large mixing bowl, combine 1 cup of Greek yogurt, 1 Tbsp olive oil, 1 Tbsp fresh lemon juice, 1 grated garlic clove, 1 Tbsp chopped dill, and ½ tsp kosher salt. Whisk well, then set aside.
- Poach the eggs. Fill a medium saucepan with at least 3 inches of water, then add 1 Tbsp white vinegar. Set over medium heat and bring to a gentle simmer, or just lower. Crack each egg into a small ramekin or bowl. When the water is just below a simmer, carefully drop one egg at a time into the water and poach for 3 minutes, or until the whites are fully set, but the yolk is still runny. I recommend doing two eggs at a time to ensure even cooking. The eggs will not overcook as they rest.
- Drain the eggs. Using a slotted spoon, carefully transfer the poached eggs to a paper towel or kitchen towel lined plate to absorb excess moisture. Repeat with remaining eggs. Eggs can be poached a day in advance, see below.
- Make the sauce. Place 3 Tbsp butter and 1 tsp Aleppo pepper in a pan over medium heat. Cook until fragrant, about 1 minute, stirring often.
- Assemble, then serve! Divide yogurt evenly between shallow bowls. Top each with two poached eggs, then spoon the sauce on top. Garnish with additional fresh dill or mint, then sprinkle each poached egg with flaky sea salt. Serve immediately with pita or crusty bread.
Notes
- Nutrition facts do not include pita or crusty bread.
- To make poached eggs in advance: The eggs can be poached 1 day in advance. Store in a sealed container filled with ice-cold water, then refrigerate until needed. When ready to eat, heat a saucepan of water on a stovetop over medium heat. When it’s hot, lower each egg into the warm water for 30-60 seconds, then serve.
- Make-ahead: The yogurt mixture can be prepared a day in advance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Poaching, Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 2 eggs + ¼ yogurt + ¼ sauce
- Calories: 394 kcal
- Sugar: 3g
- Sodium: 392mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0.4g
- Carbohydrates: 4g
- Fiber: 0.02g
- Protein: 24g
- Cholesterol: 412mg
