Çilbir: Turkish Eggs, The Best Quick and Easy Breakfast

Ingredients

• 4 pcs Eggs (large, room temperature)
• 1 cup Plain Greek Yogurt (full‑fat, unsweetened)
• 2 cloves Garlic (minced)
• 1 tablespoon Olive Oil (extra virgin)
• 2 tablespoons Unsalted Butter (melted)
• 1 teaspoon Aleppo Pepper (crushed red pepper flakes; Korean gochugaru can be used)
• ½ teaspoon Smoked Paprika (for color and subtle smoke)
• to taste Salt
• 1 tablespoon Fresh Dill (chopped, optional garnish)

Instructions

1. Prepare Garlic Yogurt

   In a small bowl combine the plain Greek yogurt, minced garlic, a pinch of salt, and ½ tablespoon of olive oil. Stir until smooth and let sit while you poach the eggs.

   Time: PT5M

2. Poach the Eggs

   Fill the small saucepan with about 3 inches of water, bring to a gentle simmer, and add a splash of white vinegar (optional). Create a whirlpool, then crack each egg into a small cup and slide it into the center. Poach for 3 minutes for runny yolks, then remove with a slotted spoon and set on a paper towel.

   Time: PT5M

   Temperature: simmer

3. Make Butter‑Aleppo Pepper Sauce

   In the small skillet melt the butter over medium heat. Add the Aleppo pepper and smoked paprika, stirring constantly for about 1 minute until fragrant. Remove from heat.

   Time: PT2M

   Temperature: medium heat

4. Assemble and Serve

   Spread the garlic yogurt evenly on two plates. Place two poached eggs on each plate, then drizzle the hot butter‑pepper sauce over the eggs. Finish with a drizzle of the remaining olive oil and sprinkle chopped dill on top.

   Time: PT3M

Nutrition Facts

Calories

430

Protein

20g

Carbohydrates

10g

Fat

30g

Fiber

0g