Turkish Eggs
Turkish eggs, known as cilbir, is an elegant Ottoman breakfast dish of poached eggs nestled on a generous bed of cool garlic yogurt and finished with a vibrant drizzle of Aleppo pepper-infused butter. It is deceptively simple yet extraordinarily flavorful and deeply satisfying.
Poached eggs served over garlicky yogurt with spiced Aleppo pepper butter sauce.
Nutrition per serving
Ingredients
Main
Sauce
Spiced Butter
Poaching
Instructions
Prepare the Garlic Yogurt
Combine yogurt with minced garlic and a generous pinch of salt in a bowl. Whisk until smooth and creamy. Spread the garlic yogurt generously across the base of two warmed wide serving bowls.
Poach the Eggs
Bring a wide pan of water to a gentle simmer and add the white vinegar. Create a gentle whirlpool with a spoon, then carefully crack each egg in and poach for exactly 3 minutes for a fully set white and runny yolk.
Make the Spiced Butter
While the eggs poach, melt butter in a small saucepan over medium heat. Add Aleppo pepper or paprika and swirl the pan for 1 minute until the butter turns a deep orange-red and smells nutty and fragrant.
Assemble and Serve
Lift poached eggs out with a slotted spoon, gently pat dry with paper towel, and place two eggs on top of the yogurt in each bowl. Immediately drizzle the hot spiced butter all over, add fresh dill if desired, and serve with crusty bread.
Substitutions
Common mistakes
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