Description
Turkish Eggs, or Çılbır, is a simple yet elegant dish featuring poached eggs served over creamy garlic-infused yogurt, topped with a fragrant paprika and olive oil drizzle. This traditional Turkish breakfast is quick to prepare and pairs wonderfully with crusty bread for dipping.
Ingredients
Scale
Eggs and Yogurt
- 2 large eggs
- 1/2 cup plain Greek yogurt (or dairy-free yogurt)
- 1 clove garlic, minced
- Salt and pepper to taste
Spiced Oil
- 1 tablespoon olive oil
- 1/2 teaspoon paprika (or smoked paprika)
- 1/4 teaspoon red pepper flakes (optional)
Garnishes and Serving
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- Prepare the Yogurt Base: In a small bowl, combine the plain Greek yogurt with the minced garlic, salt, and pepper. Mix well and set aside to allow flavors to meld.
- Poach the Eggs: Bring a pot of water to a gentle simmer. Carefully crack the eggs one at a time into the simmering water. Poach for approximately 3 to 4 minutes, until the egg whites have set but the yolks remain runny. Use a slotted spoon to gently lift the eggs out of the water and set them aside to drain.
- Make the Spiced Oil: Heat olive oil in a small pan over medium heat. Stir in the paprika and red pepper flakes, cooking for about one minute until the oil is fragrant but not burned. Remove from heat.
- Assemble and Serve: Spread the garlic yogurt mixture evenly on serving plates. Place the poached eggs on top of the yogurt. Drizzle the warm paprika-infused olive oil over the eggs. Garnish with chopped fresh parsley and serve immediately with crusty bread on the side for dipping.
Notes
- For a dairy-free option, use a plant-based yogurt alternative.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder taste.
- Serve immediately to enjoy the eggs warm and yolks runny.
- Use fresh eggs for best poaching results.
- Pair with crusty sourdough or rustic bread to soak up the flavorful yogurt and spiced oil.
