Turkish Eggs (Çılbır) (Edit recipe)

This ultra creamy Turkish eggs recipe might seem a bit different, but it's so delicious and wonderful. Called cilbir, poached eggs are served over garlicky, savory yogurt, then drizzled with spiced butter sauce. It’s the perfect dipping sauce for your crusty bread!

5 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	268
Fat:	21 g
Carbohydrates:	7 g
Protein:	12 g
Cholesterol:	62 g
Sodium:	498 mg
Fiber:	1 g
Sugars:	4 g
Calculated per serving.

by What Great Grandma Ate

View original recipe

Serves: 2

Ingredients

1 cup Plain Greek Yogurt
1 clove Garlic, minced
1 whole Lemon zest
1 Tbsp fresh Dill, chopped, plus more for garnish
0.25 tsp Sea Salt
2 whole Eggs
3 Tbsp Salted Butter
1 tsp Red Pepper Flakes
0.5 tsp Smoked Paprika
1 tsp Mint Leaves, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk together yogurt, garlic, lemon, dill, and sea salt in a bowl. Set aside.
Heat a pot of water over medium heat. While the water heats up, crack the eggs over a fine mesh strainer set on a bowl to remove any stringy bits.
Once the water is slightly simmering, stir a few times then gently add the eggs. Cook for 2-3 minutes until the egg whites are set and the yolk are still runny.
Transfer the eggs to a kitchen towel or a paper towel to soak up the moisture.
In the meantime, heat butter in a small saucepan over medium low heat. Once the butter turns golden and bubbly, add red pepper flakes. Stir until combined and remove from heat.
Divide the yogurt mixture between two bowls, and top each with a poached egg. Drizzle with the spiced butter, and sprinkle with mint and dill leaves before serving.