My favorite poached egg breakfast recipe: Cilbir AKA Turkish Eggs

Ingredients

• 200 g Turkish Yogurt (room temperature, thick consistency)
• 1 clove Garlic (small, grated using microplane)
• 2 tbsp Fresh Parsley (chopped, can substitute dill)
• 40 g Unsalted Butter (cut into cubes)
• 1 tsp Aleppo Chili Flakes (adds mild heat and fruitiness)
• 2 Eggs (medium size, room temperature)
• 1 tbsp White Vinegar (for poaching water)
• to taste Salt (prefer sea or kosher salt)
• 2 slices Crusty Sourdough Bread (toasted)

Instructions

1. Prepare Garlic Yogurt Base

   Grate the garlic clove over the yogurt in a mixing bowl, then add the chopped parsley and a pinch of salt. Stir until smooth and creamy.

   Time: PT4M

2. Boil Water for Poaching

   Fill a medium pot with water, bring to a rolling boil, then add 1 tablespoon of white vinegar.

   Time: PT2M

   Temperature: boiling

3. Create Vortex and Poach Eggs

   Stir the water vigorously to form a vortex, lower the heat to low, gently slip each egg into the center, and poach for 2‑4 minutes (about 3 minutes for a medium yolk).

   Time: PT4M

   Temperature: medium low

4. Drain Poached Eggs

   Lift the eggs with a slotted spoon and set them on a plate lined with paper towel to remove excess water.

   Time: PT1M

5. Make Spicy Butter Sauce

   Melt the butter in a saucepan over medium heat. When bubbling, add the Aleppo chili flakes and swirl for about 30 seconds until fragrant, then remove from heat.

   Time: PT2M

   Temperature: medium

6. Assemble the Dish

   Spread half of the yogurt mixture on a flat serving plate, creating gentle ridges. Sprinkle a little salt, place the poached eggs on top, drizzle the spicy butter sauce, add any remaining chili flakes, and garnish with the remaining parsley.

   Time: PT2M

7. Serve with Toasted Bread

   Toast the sourdough slices, cut into bite‑size pieces, and serve alongside the eggs for dipping into the yolk and yogurt.

   Time: PT1M

Nutrition Facts

Calories

626

Protein

22 g

Carbohydrates

23 g

Fat

47 g

Fiber

1 g