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Turkish Eggs Cilbir

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A comforting Turkish breakfast dish featuring poached eggs over creamy garlic yogurt, drizzled with spiced olive oil.

Ingredients

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  • 2 eggs
  • 1 cup Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon red pepper flakes
  • Salt and pepper to taste
  • Fresh dill or parsley for garnish
  • Vinegar (for poaching the eggs)

Instructions

  1. Prepare the yogurt mixture: In a small bowl, mix Greek yogurt with minced garlic, salt, and pepper. Set aside.
  2. Prepare the poaching water: In a saucepan, fill with water and add a splash of vinegar. Bring to a gentle simmer.
  3. Poach the eggs: Crack each egg into a small bowl and slide it one at a time into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
  4. Heat olive oil and add spices: While the eggs are poaching, heat olive oil in a small pan over medium heat. Add red pepper flakes and let them sizzle, creating a fragrant oil.
  5. Assemble the dish: Once the eggs are done, carefully remove them with a slotted spoon and place them on top of the yogurt mixture.
  6. Drizzle with spiced olive oil: Generously drizzle the spiced olive oil over the poached eggs.
  7. Garnish and serve: Garnish with fresh dill or parsley for a touch of color and freshness.

Notes

Serve with crusty bread for dipping or a fresh salad for a complete meal. Best enjoyed fresh, but leftovers can be stored for up to 2 days without the poached eggs.

Nutrition

Find it online: https://www.thestationrecipes.com/turkish-eggs-cilbir/

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