Description
Cilbir, also known as Turkish Eggs in Yogurt, is a delightful and simple breakfast dish featuring creamy seasoned yogurt topped with perfectly poached eggs and a flavorful spiced butter drizzle. This traditional Turkish recipe combines tangy yogurt with aromatic herbs and spices, offering a delicious balance of textures and flavors served best with warm pita or toast.
Ingredients
Scale
Yogurt Mixture
- 1 cup low-fat Greek yogurt
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried mint
- 1 teaspoon granulated garlic
- 1/2 teaspoon sea salt
Eggs and Poaching
- 4 eggs
- 1 tablespoon vinegar
Spiced Butter Topping
- 1/4 cup butter
- 2 teaspoons Aleppo pepper flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
Garnish
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried mint
- 1/2 teaspoon sea salt
To Serve
- Pita bread or toast
Instructions
- Prepare the Yogurt Mixture: In a bowl, combine the Greek yogurt with 1 tablespoon of chopped parsley, 1/2 teaspoon dried mint, granulated garlic, and 1/2 teaspoon sea salt. Mix thoroughly until all ingredients are evenly incorporated.
- Spread Yogurt Base: Transfer the seasoned yogurt to a large serving plate and spread it out evenly. Allow it to rest at room temperature for a few minutes to enhance the flavors.
- Make Spiced Butter: In a small saucepan, melt the butter over medium-high heat. Once melted, add Aleppo pepper flakes, paprika, and cumin. Stir the mixture to blend the spices well and then remove from heat. Let the butter sit while you poach the eggs.
- Poach the Eggs: Bring a pot of water to a boil with at least 3 inches depth, adding 1 tablespoon of vinegar. Reduce heat to a simmer. Crack each egg into a small bowl, then gently slip the eggs into the simmering water one at a time. Poach each egg for 2 1/2 to 3 minutes until whites are set but yolks remain runny.
- Assemble the Dish: Use a slotted spoon to carefully remove the eggs from the water. Place the poached eggs on top of the prepared yogurt on the serving plate.
- Add Toppings: Spoon the melted spiced butter over the eggs and yogurt. Sprinkle the remaining chopped parsley, dried mint, and sea salt evenly on top to finish the dish.
- Serve: Offer the Cilbir immediately with toasted pita bread or slices of toast for dipping and soaking up the flavorful yogurt and egg yolk.
Notes
- Use fresh eggs for best poaching results and to ensure the whites hold together nicely.
- The spiced butter can be adjusted to taste by varying the amount of Aleppo pepper or paprika.
- Ensure the vinegar is added to the poaching water to help the egg whites coagulate faster.
- Serve immediately for optimal texture; yogurt and poached eggs taste best warm or at room temperature.
- To make the dish gluten-free, serve with gluten-free bread or crackers instead of pita.
