Quick way to grow: 3 Turkish Eggs (Cilbir)
These Turkish Eggs (Cilbir) are a quick and flavourful way to enjoy a protein-packed meal. Poached eggs are served over a bed of garlicky yogurt and drizzled with a warm, spiced butter sauce.
Equipment
- Medium bowl
- Medium pot
- Small skillet
Ingredients
For the Eggs:
- 3 large eggs
- 1.5 tbsp White vinegar
- Salt & pepper to taste
For the Yogurt:
- 1 cup Plain Greek Yogurt
- 1 clove Garlic minced
- 1 tbsp Fresh dill or parsley chopped
For the Butter Sauce:
- 2 tbsp Unsalted butter
- 0.5 tsp Aleppo pepper or smoked paprika
Instructions
Prepare the Yogurt
- In a medium bowl, combine Greek yogurt, minced garlic, and chopped dill or parsley; season with salt and pepper to taste, then set aside.
Poach the Eggs
- Fill a medium pot with about 2-3 inches of water, add white vinegar, and bring to a gentle simmer.
- Crack each egg into a separate small bowl, gently slide them into the simmering water, and poach for 3-4 minutes until the whites are set and yolks are runny.
- Using a slotted spoon, carefully remove the poached eggs and drain any excess water.
Make the Butter Sauce
- While the eggs are poaching, melt butter in a small skillet over medium-low heat.
- Add Aleppo pepper or smoked paprika to the melted butter and stir for about 30 seconds until fragrant.
Assemble and Serve
- Spread the prepared garlicky yogurt evenly across a shallow bowl or plate.
- Carefully place the poached eggs on top of the yogurt.
- Drizzle the spiced butter sauce generously over the eggs and yogurt, then serve immediately.
Notes
For perfectly poached eggs, ensure the water maintains a gentle simmer, not a rolling boil. A touch of vinegar helps the egg whites set faster. Adjust the amount of garlic and pepper in the butter sauce to your preference. Serve with crusty bread for dipping.