Description
Çılbır, Turkish Eggs with Creamy Yogurt & Butter Sauce, is a delightful breakfast that combines poached eggs, herbed yogurt, and spiced butter for an extraordinary meal.
Ingredients
Scale
- 1 cup Whole Milk Greek Yogurt
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 1 clove Garlic (peeled and grated)
- 2 tablespoons Fresh Dill
- 2 tablespoons Fresh Mint
- 1 teaspoon Kosher Salt
- 4 large Eggs
- 1 tablespoon White Vinegar
- 2 pieces Pita or Crusty Bread
- to taste Flaky Sea Salt
- 4 tablespoons Unsalted Butter
- 1 teaspoon Aleppo Pepper
Instructions
- In a mixing bowl, combine the whole milk Greek yogurt, extra virgin olive oil, fresh lemon juice, grated garlic, chopped dill, and kosher salt. Whisk until smooth and creamy, then set aside.
- Fill a saucepan with water until about 3 inches deep, then add a splash of white vinegar. Heat to just below simmering. Crack each egg into small bowls, then gently slip them into the water. Poach for 3 minutes until the whites are set and the yolks remain beautifully runny.
- Using a slotted spoon, carefully transfer the poached eggs to a plate lined with paper towels to absorb any excess moisture.
- In a small pan over medium heat, melt the unsalted butter and stir in the Aleppo pepper. Cook for about 1 minute until fragrant and warmed through.
- Spread the herbed yogurt evenly in shallow bowls. Place two poached eggs on top of each serving, drizzle generously with the warm spiced butter sauce, and garnish with extra dill or mint. Serve immediately with warm pita or crusty bread for dipping.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 370 mg
Keywords: Turkish Eggs, Çılbır, Poached Eggs, Breakfast Recipe