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Turkish Eggs (Çılbır)

A luxurious savory breakfast featuring poached eggs on a bed of garlicky Greek yogurt, finished with a spicy Aleppo pepper butter sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Breakfast, Brunch
Cuisine: Middle Eastern, Turkish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Yogurt Base
  • 1 cup Greek yogurt full fat, room temp
  • 1 clove garlic grated
  • 1 tbsp fresh dill chopped
  • 0.25 tsp salt
Eggs & Butter
  • 2 large eggs fresh
  • 1 tbsp vinegar for poaching
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp Aleppo pepper or paprika/cayenne mix
Serving
  • 2 slices sourdough bread toasted
  • 1 tbsp fresh mint torn

Equipment

  • Saucepan
  • Small skillet
  • Fine-mesh sieve
  • Whisk

Method
 

  1. Whisk yogurt, garlic, dill, and salt in a bowl. Warm gently over a water bath if cold. Spread into serving bowls.
  2. Melt butter and oil in a small pan. Remove from heat and stir in Aleppo pepper. Set aside.
  3. Bring a pot of water to a simmer with vinegar and salt.
  4. Crack eggs into a sieve to drain watery whites, then gently slide into simmering water. Poach for 3 minutes.
  5. Remove eggs with a slotted spoon and place on the yogurt bed.
  6. Drizzle generous amounts of the red pepper butter over the eggs and yogurt.
  7. Garnish with herbs and serve immediately with toasted bread.

Notes

Ensure yogurt is room temperature to prevent the dish from cooling down too quickly. Do not burn the butter; spices should be added off-heat.