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Turkish eggs are set on a creamy layer of yogurt and topped with spiced butter. It is garnished with dill and paprika.
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5 from 2 votes

Turkish Eggs (Cilbir) Breakfast

A great fancy breakfast choice, Turkish Eggs (Cilbir) has a layer of creamy yogurt and herbs, a layer of poached eggs, and drizzled with butter and spices.
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Breakfast, brunch
Cuisine: Turkish
Keyword: breakfast, brunch, Cilbir, poached eggs, Turkish eggs
Servings: 3
Author: Lama

Ingredients

  • cups Greek yogurt or plain yogurt
  • 1-2 stems fresh dill divided for use in garnish
  • ½ tablespoon dried mint (or 1 tablespoon fresh mint; chopped)
  • 1 small garlic clove minced
  • 3 large eggs
  • 1 tablespoon vinegar
  • ½ stick unsalted butter
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon smoked paprika
  • ½ teaspoon paprika for garnish
  • salt to taste
  • black pepper to taste

Instructions

  • Mix the Greek yogurt, dried or fresh mint, salt, and black pepper in a small bowl. Then, spread it onto a serving plate.
  • Place a small saucepan on medium heat. Then, add the butter until melted.
  • Add the minced garlic, smoked paprika, and crushed red pepper flakes for about 1 minute.
  • Remove the pan from the heat. You will need to slightly reheat once ready to pour.
  • To make the poached eggs, boil water. Then, lower heat to medium-high. Put one tablespoon of vinegar. 
  • Crack 1 egg at a time into the water. Keep your hand near water and quickly drop in the egg for one minute max to make runny eggs.
  • Use a spoon to gently remove the egg out of the water. Tilt the spoon to remove any excess water.
  • Place the eggs on top of the Greek yogurt spread. Then, drizzle the heated butter and spices all over.
  • Garnish your dish with dill and paprika.
  • Serve and enjoy immediately with pita bread.

Video

Notes

To perfectly make poached eggs, you can do one of the following hacks.
Hack 1: Bring the water to boil and add vinegar, use a whisk to create a strong whirlpool. Immediately, crack an egg into the swirl with your hand close to the water. This technique keeps the egg together and gives it a nice round shape.
Hack 2: Get a strainer. Rub it with a lightly oiled towel. Crack the egg into the strainer. It will remove the watery part of the whites. Lower the strainer into simmering water and leave until the egg is poached. Do not keep it for too long since the white might stick to the strainer. Scrape the edges of the poached egg. Take it out gently set it on your plate.
Hack 3: Crack the eggs into a lightly oiled plastic wrap set in a tiny cup. Twist the wrap into a pouch and tie. Drop the pouches I to the water. Snip the pouches with scissors to serve. 
Hack 4: To poach up to 4 eggs at a time, get a steaming insert. Rub it with a lightly oiled towel to prevent eggs from sticking. Crack the eggs into the steaming insert. Wipe the bottom of the strainer with a towel. Lower the strainer with the eggs into the simmering water. Once cooked, remove it from the water. 
Note: Do not leave the eggs in water for extra time. You will end up with firm white and yolk. You will find a greenish or purplish layer around the yolk.