Turkish Eggs (Cilbir)

Name: Turkish Eggs (Cilbir)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 1/2 cup plain Greek yogurt; 1 clove garlic (finely minced or crushed); 1 tsp olive oil; 3 1/2 tbsp unsalted butter; ¼ tsp sweet paprika (or smoke paprika); 1 pinch red chili flakes (adjust to taste); 2 large fresh eggs; 2 tbsp white vinegar (for poaching); 2 tbsp Fresh parsley (finely chopped (for garnish)); 1 pinch salt (to taste); 1 pinch cracked pepper (to taste)

By Karina Carrel · CafedelitesPublic

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Turkish Eggs, also known as Cilbir, are a simple yet stunning dish made with creamy garlic yogurt, perfectly poached eggs, and a buttery chili oil drizzle. Ready in under 20 minutes, it's the kind of breakfast (or brunch) that feels special without the fuss.

Prep: 5 min
Cook: 10 min
Total: 15 min
Servings: 1

Vegetarian

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Recipe source

This recipe was taken from Turkish Eggs (Cilbir) · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 1 person

Cooking for

0.5 cupplain Greek yogurt
1 clovegarlic (finely minced or crushed)
1 tspolive oil
3.5 tbspunsalted butter
0.25 tspsweet paprika (or smoke paprika)
1 pinchred chili flakes (adjust to taste)
2large fresh eggs
2 tbspwhite vinegar (for poaching)
2 tbspFresh parsley (finely chopped (for garnish))
1 pinchsalt (to taste)
1 pinchcracked pepper (to taste)

Steps

1
In a small bowl, mix the yogurt, crushed garlic, and olive oil until smooth. Spread it onto your serving plate to create a creamy bed for the eggs. Set aside.
2
Melt the butter in a small frying pan over low to medium heat. Add the paprika and chili flakes, stirring occasionally, until the butter turns golden and fragrant. Keep an eye on it — it can burn quickly. Set aside for later.
3
Bring a medium pot of water (2–3 inches deep) to a gentle simmer and add the vinegar. Crack each egg into a small bowl or ramekin. Stir the water gently to create a vortex, then slide in one egg at a time. Poach for 3–4 minutes, until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain. Tip: for a clean look, trim any wispy whites before serving.
4
Place the poached eggs on top of the yogurt. Drizzle with the reserved chili butter, sprinkle with fresh parsley, and season with salt and pepper to taste.
5
Serve! Turkish eggs are best enjoyed warm with bread on the side for dipping.

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Per portion

Calories: ~48.9 kcal
Protein: ~10.9 g
Fat: ~48.3 g
Carbs: ~6.3 g
Fiber: ~0.3 g
Sodium: ~51.2 mg

One ingredient still needs a USDA food link. sweet paprika (or smoke paprika), large fresh eggs are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Eggs
Meat

Partial · 9/11 ingredients linked