Turkish Eggs (Cilbir)
Serves 25 mins prep6 mins cook
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
What you need
Instructions
Yogurt Sauce 1 Mix the plain yogurt with garlic and salt. Taste and adjust the salt as needed. Set aside. Aleppo Butter Sauce 3 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 5 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. 6 In a pot on the stove add water and let it come to a simmer. 7 Add the vinegar, as it simmers give the water a little swirl with a spoon or whisk. 8 Gently add the eggs (one at a time) and set the timer for five minutes. 9 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 11 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.View original recipe