Turkish Eggs (Cilbir)
Serves 2
5 mins prep
6 mins cook
11 mins total
I mean, what's not to love about these Turkish Eggs! The eggs are poached to perfection, with a soft runny yolk, while the creamy yogurt adds tanginess to balance the richness of the eggs. The spiced butter sauce adds a smoky, subtle heat 🌶️ that ties everything together and adds a boost of flavor.
0 servings
Yogurt Spread
Paprika Butter
Poached Eggs
Additional Ingredients
Scan QR code to shop the ingredients!
Get ingredients delivered
Yogurt Sauce
Mix the plain yogurt with garlic and salt. Taste and adjust the salt as needed. Set aside.
Aleppo Butter Sauce
In a small pot on the stove, add the butter and melt. Add in the chili flakes + paprika and cook for about a minute. Take it off the heat.
Poached Eggs
Over a bowl crack the egg through a fine mesh sieve. This will allow the loose egg whites to separate. You can save the loose egg whites for another recipe.
In a pot on the stove add water and let it come to a simmer.
Add the vinegar, as it simmers give the water a little swirl with a spoon or whisk.
Gently add the eggs (one at a time) and set the timer for five minutes.
Remove it with a slotted spoon and set it onto a plate with paper towel. Increase the time accordingly if you like a firm egg and not a runny yolk.
To Assemble
Spread the yogurt onto a bowl, arrange the poached eggs, add a drizzle of the paprika butter, feta and garnish with dill or any other herbs of choice.
