Cilbir The BEST Turkish Eggs Recipe!

Ingredients

• 1 cup Greek Yogurt (full‑fat, thick; strain if thin)
• 2 bulbs Roasted Garlic (roasted; can buy pre‑roasted or roast at home)
• 2.5 tablespoons Fresh Chives (finely chopped)
• 2 tablespoons Fresh Dill (finely chopped; optional but adds freshness)
• 1 pinch Salt (to taste)
• 2 Large Eggs (room temperature for best poaching)
• 1 tablespoon White Wine Vinegar (helps egg whites set quickly)
• 0.5 cup Unsalted Butter (one stick, for brown butter)
• 1.5 tablespoons Aleppo Pepper (mild heat, smoky sweetness; can substitute smoked paprika + crushed red pepper)
• 1 tablespoon Olive Oil (for brushing bread)
• 2 slices Bread (Sourdough or Flatbread) (grilled, brushed with oil and salt)

Instructions

1. Prepare the Garlic Yogurt Base

   In a mixing bowl combine the thick Greek yogurt, the roasted garlic cloves (mashed), chopped chives, chopped dill, and a pinch of salt. Stir until smooth and the herbs are evenly distributed.

   Time: PT3M

2. Heat Water for Poaching

   Fill a saucepan with water, bring to a gentle simmer (just below boiling), and add 1 tablespoon white wine vinegar.

   Time: PT2M

   Temperature: just below boiling

3. Poach the Eggs

   Crack each egg into a fine mesh strainer, letting excess whites drip through, then transfer each egg into a ramekin. Create a gentle vortex in the simmering water and slide the eggs in the center. Poach for 3–4 minutes until whites are set but yolks remain runny.

   Time: PT4M

   Temperature: gentle simmer

4. Make Aleppo Pepper Brown Butter

   In a small skillet melt ½ cup (1 stick) unsalted butter over medium heat. Let it foam, then continue swirling until golden brown bits settle at the bottom and a nutty aroma appears. Remove from heat and stir in 1½ tablespoons Aleppo pepper, letting it steep for 30‑60 seconds.

   Time: PT4M

   Temperature: medium heat

5. Assemble the Dish

   Spread the garlic‑yogurt mixture onto a plate or shallow bowl. Place the poached eggs on top, then drizzle the hot Aleppo pepper brown butter over the eggs so it runs into the yogurt. Garnish with extra chopped chives, dill, or a pinch more Aleppo pepper.

   Time: PT2M

6. Grill the Bread

   Brush each slice of sourdough or flatbread with olive oil, sprinkle lightly with salt, and grill on medium‑high heat until charred edges appear and the interior is warm and slightly crisp.

   Time: PT3M

   Temperature: medium‑high heat

Nutrition Facts

Calories

470

Protein

20 g

Carbohydrates

30 g

Fat

30 g

Fiber

2 g