Turkish Eggs: How to make Cilbir, the best turkish breakfast eggs

Ingredients

• 175 grams Greek Yogurt (thick, room‑temperature Greek yogurt)
• 0.5 teaspoon Salt (fine sea salt)
• 0.5 clove Garlic (fresh, grated)
• 1 pinch Black Pepper (optional, freshly ground)
• 2 pieces Eggs (fresh, large)
• 1 tablespoon White Vinegar (helps egg whites coagulate)
• 25 grams Unsalted Butter (melted)
• 1 teaspoon Olive Oil (extra‑virgin, drizzle)
• 2 teaspoons Turkish Pul Biber (Aleppo Pepper) (mildly spicy, smoky)
• 1 tablespoon Fresh Dill (chopped, for garnish)

Instructions

1. Prepare the Garlicky Yogurt Sauce

   Place the Greek yogurt in a mixing bowl, add the salt, grated garlic, and a pinch of black pepper if using. Stir until smooth and well‑combined.

   Time: PT5M

2. Poach the Eggs

   Fill a small pot with about 2‑3 inches of water, bring to a gentle boil, then add the white vinegar. Reduce to a simmer. Crack each egg into a small cup, then gently slide into the water (one at a time). Cook for 2.5‑3 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon and set aside on a warm plate.

   Time: PT6M

   Temperature: Simmer

3. Make the Spiced Butter Sauce

   In a skillet over medium heat, melt the unsalted butter together with the drizzle of olive oil. Sprinkle in the Pul Biber and stir for about 1 minute until fragrant, being careful not to let the butter brown.

   Time: PT2M

   Temperature: Medium heat

4. Assemble the Cilbir

   Spread the yogurt mixture evenly on a large serving plate. Place the poached eggs on top of the yogurt. Drizzle the hot spiced butter over the eggs and yogurt. Garnish with chopped fresh dill (or mint/parsley). Serve immediately with Turkish flatbread or any crunchy bread.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

20g

Carbohydrates

10g

Fat

30g

Fiber

0g