Cilbir (Turkish Eggs): The World's Greatest Brunch!

Ingredients

• 2 cups All-Purpose Flour (sifted, for flatbread dough)
• 1 tsp Instant Yeast (active dry or instant)
• 1 tsp Salt (kosher or table salt)
• 2 tbsp Extra-Virgin Olive Oil (plus extra for brushing flatbread)
• 2 tbsp Fresh Parsley (chopped, mixed into dough)
• 0.5 cup Greek Yogurt (plain, room temperature)
• 0.75 cup Warm Water (105‑110°F (40‑43°C))
• 2 large Eggs (room temperature)
• 1 clove Garlic (minced)
• 1 unit Lemon (juice only, about 2 tbsp)
• 1 tsp Chili Flakes (adjust to heat preference)
• 2 tbsp Unsalted Butter (for brown butter sauce)
• 1 pinch Coarse Sea Salt (for finishing)
• 1 tbsp Fresh Dill (chopped, garnish)
• 1 tbsp Olive Oil (added to brown butter)
• 1 tsp White Vinegar (for poaching water (about a capful))

Instructions

1. Activate Yeast

   Combine warm water (105‑110°F) with the instant yeast in a small bowl. Stir gently and let sit for 10 minutes until frothy.

   Time: PT10M

2. Mix Flatbread Dough

   In a large mixing bowl, whisk together flour, salt, chopped parsley, and the activated yeast mixture. Add Greek yogurt and 2 tbsp olive oil, then stir until a shaggy dough forms.

   Time: PT5M

3. Knead Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes, adding a little flour as needed, until the dough is smooth and no longer overly sticky.

   Time: PT10M

4. Rest Dough

   Divide the dough into 2 equal pieces, shape each into a ball, cover with a kitchen towel, and let rest for 15 minutes.

   Time: PT15M

5. Shape & Fry Flatbread

   On a floured surface, roll each ball into a 7‑inch circle, about ¼‑inch thick. Heat a skillet over medium‑low heat, brush one side with olive oil, place oil‑side down, and cook 2‑3 minutes until golden. Brush the top side with oil and flip; cook another 2‑3 minutes.

   Time: PT10M

6. Prepare Yogurt Base

   In a small bowl, combine 1 cup room‑temperature Greek yogurt, minced garlic, lemon juice, a pinch of salt, and chopped parsley. Mix until smooth.

   Time: PT5M

7. Poach Eggs

   Bring a saucepan of water to a gentle simmer, add 1 tsp white vinegar. Crack each egg into a ramekin, then create a vortex in the water and slide the egg in gently. Poach for 3‑4 minutes until whites are set but yolk remains runny. Remove with a slotted spoon and place on paper towel.

   Time: PT5M

8. Make Brown Butter Sauce

   In a clean saucepan over low heat, melt the butter. Continue cooking, swirling the pan, until the butter turns a nutty chestnut brown and releases a fragrant aroma (about 4‑5 minutes). Remove from heat, stir in 1 tbsp olive oil and chili flakes.

   Time: PT5M

9. Assemble Dish

   Place a generous spoonful of the garlic‑yogurt mixture in a shallow bowl. Top with the poached eggs, drizzle the brown butter‑chili sauce around and over the eggs, and sprinkle with coarse sea salt, fresh dill, and extra chili flakes if desired. Serve with the warm flatbread for dipping.

   Time: PT2M

Nutrition Facts

Calories

1200

Protein

20 g

Carbohydrates

70 g

Fat

30 g

Fiber

3 g