Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cilbir (Turkish Eggs in Yogurt) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 41 reviews

Cilbir, a classic Turkish dish, features perfectly poached eggs served over seasoned creamy yogurt and drizzled with a fragrant, spiced butter sauce. This easy-to-make recipe combines tangy Greek yogurt with herbs and spices, complemented by velvety poached eggs and a warm butter topping infused with Aleppo pepper, paprika, and cumin. Traditionally served with fresh pita or toast, Cilbir is a delightful and elegant breakfast or light meal.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

For the Yogurt Base

  • 1 cup low-fat Greek yogurt
  • 2 tablespoons chopped fresh parsley, divided
  • 1 teaspoon dried mint, divided
  • 1 teaspoon granulated garlic
  • 1 teaspoon sea salt, divided

For the Eggs and Butter Sauce

  • 4 eggs
  • 1/4 cup butter
  • 2 teaspoons Aleppo pepper flakes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1 tablespoon vinegar

To Serve

  • Pita bread or toast

Instructions

  1. Prepare the Yogurt Mixture: In a bowl, combine 1 cup of low-fat Greek yogurt with 1 tablespoon of chopped parsley, 1/2 teaspoon of dried mint, 1 teaspoon granulated garlic, and 1/2 teaspoon sea salt. Mix well until fully incorporated to create a flavorful yogurt base.
  2. Spread Yogurt on Serving Plate: Evenly spread the yogurt mixture in a smooth, flat layer across a large serving plate. Allow it to rest at room temperature, which enhances the flavors.
  3. Make the Spiced Butter Sauce: In a small saucepan, melt 1/4 cup butter over medium-high heat. Once melted, remove from heat and stir in 2 teaspoons Aleppo pepper flakes, 1/2 teaspoon paprika, and 1/2 teaspoon cumin. Set the spiced butter aside to infuse while you prepare the eggs.
  4. Poach the Eggs: Fill a pot with water at least 3 inches deep, add 1 tablespoon vinegar, and bring to a gentle simmer. Crack each egg into a small bowl, then gently slip them one at a time into the simmering water. Poach the eggs for 2 1/2 to 3 minutes until whites are set and yolks remain runny.
  5. Remove and Place Eggs on Yogurt: Using a slotted spoon, carefully lift the poached eggs out of the water, letting excess water drain. Place the eggs gently on top of the prepared yogurt layer.
  6. Top with Spiced Butter and Garnish: Drizzle the infused melted butter over the eggs and yogurt. Sprinkle the remaining 1 tablespoon chopped parsley, 1/2 teaspoon dried mint, and the remaining 1/2 teaspoon sea salt evenly over the top.
  7. Serve: Serve immediately with warm pita bread or toast on the side to scoop up the delicious mixture.

Notes

  • Use fresh eggs for best poaching results to maintain shape and texture.
  • Adjust the amount of Aleppo pepper flakes to control the spiciness of the butter sauce.
  • Vinegar in the poaching water helps the eggs hold their shape better.
  • For a richer dish, full-fat Greek yogurt and unsalted butter can be used instead of low-fat and salted varieties.
  • This dish is best enjoyed fresh to appreciate the contrast between creamy yogurt and warm eggs.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Turkish
  • Diet: Low Fat

Find it online: https://allyumcooks.com/cilbir-turkish-eggs-in-yogurt-recipe/