Turkish Eggs (Çılbır) with Spiced Butter and Garlic Yogurt

Ingredients

• 1 cup Plain Yogurt (full‑fat, strained through cheesecloth for 30 minutes to thicken)
• 2 tablespoons Unsalted Butter (cut into cubes, washed under cold water and salted lightly)
• 1/4 teaspoon Cayenne Flakes (adds heat to the butter)
• 1/4 teaspoon Smoked Paprika (provides smoky depth)
• 1/4 teaspoon Ground Cumin (earthy flavor for the butter)
• 1 small Jalapeño Pepper (seeded and finely chopped for the olive‑oil drizzle)
• 2 tablespoons Fresh Parsley (chopped, mixed into the olive‑oil drizzle)
• 2 tablespoons Extra Virgin Olive Oil (base for the jalapeño‑parsley drizzle)
• 1 large Garlic Clove (minced and added to the thickened yogurt)
• 1 tablespoon Fresh Dill (chopped, mixed into the yogurt)
• 1 pinch Black Pepper (freshly ground into the yogurt)
• 1/2 teaspoon Salt (divided between yogurt and butter)
• 2 pieces Large Eggs (room temperature for poaching)
• 2 slices White Bread or Sourdough (toasted, serves as the base for eating)
• 1 tablespoon White Vinegar (added to poaching water to help egg whites set)

Instructions

1. Strain and Thicken Yogurt

   Place the plain yogurt in a fine mesh strainer lined with cheesecloth and let it hang over a bowl in the refrigerator for about 30 minutes until it becomes thick and creamy.

   Time: PT30M

2. Prepare Spiced Butter (Cayenne Butter)

   Rinse the butter under cold water, pat dry, cut into cubes, add a pinch of salt, then melt it in a small skillet over medium heat. When it starts to bubble, stir in cayenne flakes, smoked paprika, and ground cumin; cook for another 2 minutes to infuse the flavors.

   Time: PT5M

   Temperature: medium

3. Make Jalapeño‑Parsley Olive‑Oil Drizzle

   Finely chop the seeded jalapeño and parsley, then combine with the olive oil in a small bowl. Mix well and set aside.

   Time: PT5M

4. Season the Yogurt

   Transfer the thickened yogurt to a mixing bowl, add the minced garlic, chopped dill, a pinch of black pepper, and the remaining 1/4 teaspoon of salt. Stir until smooth.

   Time: PT5M

5. Poach the Eggs

   Fill a small pot with water, add the tablespoon of vinegar, and bring to a gentle simmer. Crack each egg into a small cup, then gently slide into the water. Cook for about 3‑4 minutes, then let the eggs sit in the hot water for a total of 10 minutes for a perfectly set white and runny yolk. Remove with a slotted spoon and set on a paper towel.

   Time: PT10M

   Temperature: medium

6. Assemble and Serve

   Spread a generous layer of the garlicky yogurt on each toasted bread slice. Drizzle the jalapeño‑parsley oil over the yogurt, place a poached egg on top, and spoon the warm cayenne butter around the egg. Serve immediately with extra butter on the side if desired.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g