Turkish Eggs, also known as Çılbır, is a delicious and simple dish that brings together poached eggs, creamy yogurt, and a spicy, buttery sauce. This dish is perfect for breakfast or brunch when you want something different but still easy to make. The combination of flavors is comforting and satisfying, making it a favorite in Turkish cuisine. Plus, it only takes a few ingredients to create something truly special.
| Servings | Total |
| 2 | 20mins |
History of Turkish Eggs
Çılbır has been enjoyed in Turkey since the Ottoman Empire, making it a dish with a long history. Traditionally served for breakfast, it showcases the rich and diverse culinary heritage of Turkey. The dish has remained popular for centuries because it’s easy to prepare and full of flavor.
Why Turkish Eggs
Turkish Eggs are loved for their unique blend of creamy, spicy, and savory elements. The dish is both nourishing and flavorful, making it an excellent choice for a hearty breakfast or a light meal. It’s also versatile—easy to make for one person or a group.
What are Turkish Eggs Made of?
Turkish Eggs are made of poached eggs served on a bed of garlicky yogurt, topped with a drizzle of melted butter infused with paprika or chili flakes. The dish is usually garnished with fresh herbs like dill or parsley.
What to Have with Turkish Eggs
Turkish Eggs are often served with crusty bread, such as pita or sourdough, to soak up the rich yogurt and spicy butter. For a complete meal, you can also enjoy them with fresh vegetables like tomatoes, cucumbers, or olives.
Is Turkish Eggs Healthy?
Yes, Turkish Eggs are a healthy option. Eggs provide a good source of protein and essential vitamins, while yogurt adds probiotics and calcium. The dish is relatively low in calories but rich in flavor and nutrients, especially if you use olive oil instead of butter.
Kitchen Equipment
- Saucepan for poaching eggs
- Mixing bowl
- Small skillet for melting butter
- Slotted spoon
- Whisk
Ingredients
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 clove garlic, minced
- 2 tablespoons butter or olive oil
- 1/2 teaspoon paprika or chili flakes
- Salt, to taste
- Fresh dill or parsley, for garnish
- Crusty bread, for serving
Directions:
- In a mixing bowl, combine the Greek yogurt with minced garlic and a pinch of salt. Whisk until smooth and creamy. Set aside.
- Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, then carefully slide the eggs into the water. Poach for about 3 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and drain on a paper towel.
- In a small skillet, melt the butter over medium heat. Once it starts to bubble, add the paprika or chili flakes and stir for about 1 minute, until the butter turns a deep red color. Remove from heat.
- Spread the garlic yogurt onto a plate or shallow bowl. Place the poached eggs on top of the yogurt, then drizzle with the spicy butter. Garnish with fresh dill or parsley.
- Serve immediately with crusty bread on the side.
Tips
- For a creamier texture, use full-fat yogurt.
- If you’re new to poaching eggs, add a splash of vinegar to the water to help the egg whites set faster.
- Adjust the amount of chili flakes based on your spice preference.
Conclusion
Turkish Eggs are a flavorful and easy dish that brings a touch of Turkish tradition to your table. Whether you’re making breakfast for yourself or serving brunch to friends, this recipe is sure to impress with its rich flavors and simple preparation.
MORE RECIPES
Easy Turkish Eggs Recipe
Equipment
- Saucepan for poaching eggs
- Mixing bowl
- Small skillet for melting butter
- Slotted spoon
- Whisk
Ingredients
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 clove garlic, minced
- 2 tablespoons butter or olive oil
- 1/2 teaspoon paprika or chili flakes
- Salt, to taste
- Fresh dill or parsley, for garnish
- Crusty bread, for serving
Instructions
- In a mixing bowl, combine the Greek yogurt with minced garlic and a pinch of salt. Whisk until smooth and creamy. Set aside.
- Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, then carefully slide the eggs into the water. Poach for about 3 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and drain on a paper towel.
- In a small skillet, melt the butter over medium heat. Once it starts to bubble, add the paprika or chili flakes and stir for about 1 minute, until the butter turns a deep red color. Remove from heat.
- Spread the garlic yogurt onto a plate or shallow bowl. Place the poached eggs on top of the yogurt, then drizzle with the spicy butter. Garnish with fresh dill or parsley.
- Serve immediately with crusty bread on the side.