Turkish Eggs (Cilbir) - Food Wishes

Ingredients

• 1 cup Greek Yogurt (room‑temperature, plain, full‑fat; can substitute Turkish yogurt)
• 1 clove Garlic (finely grated on a microplane)
• 0.25 teaspoon Salt (kosher or sea salt)
• 0.125 teaspoon Black Pepper (freshly ground)
• a pinch Cayenne Pepper (adds a subtle heat)
• 2 tablespoons Fresh Dill (chopped, generous amount)
• 4 tablespoons Unsalted Butter (half a stick, cut into pieces)
• a pinch Ground Cumin
• 0.25 teaspoon Smoked Paprika
• 1 teaspoon Aleppo Chili Flakes (seedless, mild heat)
• 0.25 cup Fresh Parsley (chopped)
• 1 Jalapeño (diced, seeds removed for milder heat)
• 2 tablespoons Olive Oil (extra‑virgin)
• 4 Eggs (large, for poaching)
• 4 slices Bread (thick sliced bread or pita, toasted)

Instructions

1. Make Garlic Yogurt Spread

   In a mixing bowl combine the room‑temperature Greek yogurt, the finely grated garlic clove, ¼ tsp salt, ⅛ tsp freshly ground black pepper, a pinch of cayenne, and 2 tbsp chopped dill. Stir thoroughly until smooth and well‑seasoned.

   Time: PT5M

2. Infuse Butter with Aleppo Chili

   Melt 4 tbsp unsalted butter in a skillet over medium heat until it begins to foam (the "singing" stage). Add a pinch of ground cumin, ¼ tsp smoked paprika, and 1 tsp Aleppo chili flakes. Stir quickly, then remove the pan from heat and let the butter sit to infuse the flavors.

   Time: PT4M

   Temperature: Medium

3. Make Parsley Jalapeño Oil (Optional)

   In a mortar, combine ¼ cup chopped parsley, the diced jalapeño, and a pinch of salt. Grind to a coarse paste, then drizzle in 2 tbsp olive oil while continuing to grind until the mixture emulsifies and turns a bright green.

   Time: PT4M

4. Poach Eggs

   Bring a pot of water to a gentle simmer, add a splash of vinegar, and create a whirlpool. Crack each egg into a small cup, then slide it into the water. Poach for about 3 minutes for a soft yolk, then lift with a slotted spoon and set on a paper towel.

   Time: PT5M

   Temperature: Medium

5. Toast Bread

   Toast the thick slices of bread (or pita halves) until golden and crisp. Keep warm.

   Time: PT3M

6. Assemble Turkish Eggs

   On each serving plate, spread a generous layer of the garlic‑yogurt mixture, creating ridges with the back of a spoon. Drizzle a little parsley‑jalapeño oil if using, then place the toasted bread beside the yogurt. Top with two poached eggs and spoon the warm Aleppo chili butter over the eggs. Finish with a pinch of flaky sea salt.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

20g

Carbohydrates

30g

Fat

30g

Fiber

2g

Ingredient Substitutions

• Instead of Greek Yogurt: Plain labneh, Sour cream
• Instead of Garlic: Garlic paste
• Instead of Black Pepper: White pepper
• Instead of Cayenne Pepper: Chili powder
• Instead of Fresh Dill: Fresh parsley, Chives
• Instead of Unsalted Butter: Ghee
• Instead of Ground Cumin: Ground coriander
• Instead of Smoked Paprika: Regular paprika
• Instead of Aleppo Chili Flakes: Crushed red pepper flakes
• Instead of Fresh Parsley: Cilantro
• Instead of Jalapeño: Serrano pepper
• Instead of Olive Oil: Avocado oil
• Instead of Bread: Sourdough, Flatbread

Equipment Needed

• Mixing Bowl
• Microplane
• Skillet
• Spoon
• Mortar and Pestle
• Small Bowl
• Plate
• Toaster
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Grating garlic directly into the yogurt for a sharp, even flavor.
• Infusing butter with spices and turning off the heat to prevent burning.
• Poaching eggs to the perfect soft‑runny yolk.
• Spreading the yogurt with ridges to hold butter and oil.
• Drizzling warm chili butter over the assembled dish just before serving.

Chef Tips from the Video

• For extra tang, stir a teaspoon of lemon juice into the yogurt spread.
• If you prefer a richer sauce, add a splash of heavy cream to the butter before drizzling.
• Serve with a side of sliced cucumber or tomato for freshness.

Troubleshooting

Storage

Refrigerator: Yogurt spread and infused butter keep up to 2 days refrigerated; oil lasts up to 1 week.

Freezer: Not recommended for the assembled dish; butter can be frozen for up to 1 month.

Room temperature: Assembled dish should be eaten immediately; do not leave yogurt at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the garlic‑yogurt spread up to 24 hours ahead and keep it at room temperature until serving.
• Infused butter can be made earlier and reheated gently before assembly.
• Parsley‑jalapeño oil stores well in a sealed jar in the refrigerator for up to 5 days.

Frequently Asked Questions