Have you ever woken up a morning with an insatiable craving for a delightful Turkish breakfast? Great, then look no further, you are in the right place! At the heart of a traditional Turkish breakfast lies a crown jewel. Turkish Eggs known as Cilbir is a dish that captures the essence of indulgence and comfort.
With its velvety poached eggs nestled in a bed of creamy yogurt and drizzled with sizzling melted butter infused with Aleppo pepper, Cilbir will make you enjoy the essence of a perfect breakfast, satisfy your cravings, and set the stage for a day filled with energy.
Pure Perfection
What is Çilbir?
Cilbir holds a special place in Turkish cuisine, particularly in traditional Turkish breakfasts. It is Turkish poached eggs sitting on top of smooth Greek yogurt and bathed in an Aleppo garlic butter sauce.
Cilbir’s presentation is a work of art! The vibrant colors symbolize the rich tapestry of Turkish culture.
The ingredients come together in a harmonious way that tantalizes your taste buds with a touch of Mediterranean charm.
Cilbir is enjoyed not only for breakfast but also as a popular brunch or light lunch option.
If you are a fan of Turkish cuisine, then you have to try these recipes: Turkish Cheese Pide, Bazlama (Turkish Flatbread), Crispy Cheese Borek (Turkish Cheese Rolls), Turkish Bulgur Salad – Kisir, Ezme (Turkish Salad), and Turkish Bulgur Pilaf.
Egg-xcellent Start to the Day!
Ingredients
To make this Cilbir – Turkish eggs recipe, you will need the following ingredients:
Large eggs: As the name of the recipe introduces, eggs are the star ingredient to make this delicious Turkish dish.
Greek yogurt: Choose plain, whole milk Greek yogurt known for its tangy flavor and velvety texture.
Aleppo pepper: A mildly spicy pepper that adds a subtle heat and depth flavor to the dish.
Butter: Use unsalted melted butter to make Turkish Çilbir.
Cloves garlic: It enhances the savory taste of the Turkish poached egg dish.
Salt: Add it according to taste and personal preference.
Fresh dill: The final touch is a sprinkle of chopped fresh dill that adds a touch of brightness.
Check the recipe card for quantities.
Steps to Prep
To poach an egg easily, you have to follow the instructions below:
Start by boiling 6 cups of water in a small pot so it fills up and is deep. Then, turn the heat to the lowest setting and let the water simmer.
After that, crack an egg on top of a large spoon or into a small bowl and drop it into the water, making sure to get as close to it as possible. Be gentle! Repeat for the other eggs.
Next, remove the pot from the heat, and cover for 2-4 minutes, then remove each egg using a slotted spoon to drain excess water.
Now, melt the butter in a pan and add 2 minced garlic cloves and 1 teaspoon Aleppo pepper. Cook until garlic is golden brown.
Later, spread Greek yogurt onto a plate and grate the remaining garlic. Season with a pinch of salt and mix. Top with the eggs, then the Aleppo garlic butter.
Finally, sprinkle with your desired amount of salt and a generous amount of chopped fresh dill. Serve with bread and enjoy!
Egg-cited About Breakfast!
Substitutions
Dill: If you are not a fan of dill, you can use other herbs like mint, parsley, basil, or even chives.
Butter: You can use ghee or extra virgin olive oil as a substitute for melted unsalted butter.
Aleppo pepper: If you don’t have Aleppo pepper in hand, you can use a combination of paprika and red pepper flakes to achieve a similar flavor profile.
How to Serve Cilbir?
Turkish eggs should be served immediately when all ingredients are warm.
Cilbir is traditionally enjoyed with warm bread. It’s common to tear off a piece of bread and use it to scoop up the yogurt, eggs, and butter for a delightful bite.
You can also serve Cilbir alongside other traditional Turkish breakfast items like olives, cheese, and sliced tomatoes. A hot cup of warm Middle Eastern Mint Tea with Turkish poached eggs is so great.
Morning Fuel: Eggs!
Tips and Tricks
Quality ingredients: Ensure you use high-quality ingredients, especially Greek yogurt and fresh eggs, as they contribute significantly to the overall taste and texture of the dish.
Poaching Eggs: For perfectly poached eggs, it’s important to use fresh eggs at room temperature. The water should be gently simmering, not boiling vigorously. Otherwise, the eggs will become tough.
Room temperature yogurt: The yogurt must be at room temperature because if it is served cold, it will impact the eggs.
Don’t overheat garlic butter: Avoid burning the garlic while sautéing it in the butter. Keep the heat moderate and stir continuously until the garlic turns golden brown.
How to Store
I recommend enjoying cilbir Turkish eggs fresh right away when you prepare them. As there is no good way of storing poached eggs, so don’t make large batches of this recipe.
So you have to prepare it once you want to enjoy your breakfast and make sure to cut the quantity if you make it for one.
You can only store Aleppo garlic butter sauce leftovers in the fridge for 3 days.
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Frequently Asked Questions (FAQs)
The ideal poaching time is between 2-4 minutes. Remember, if you take eggs out too soon. they will be soupy and runny. However, if you take eggs out too late, the yolks will be hard.
Certainly! If you’re not a fan of garlic, you can omit it from the recipe. This will slightly change the flavor profile, but the yogurt, poached eggs, and other ingredients will still create a tasty dish.
Yes, cilbir is a suitable dish for vegetarians since it primarily consists of yogurt, eggs, and herbs
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Cilbir (Turkish Eggs)
Ingredients
- 1 cup Greek yogurt
- 2-3 large eggs
- 1 teaspoon Aleppo pepper
- 2 tablespoons unsalted butter melted
- 4 cloves garlic divided
- salt to taste
- 1-2 tablespoons fresh dill chopped
Instructions
- Boil 6 cups of water in a small pot so it fills up and is deep. Then, turn the heat to the lowest setting and let the water simmer.
- Crack an egg on top of a large spoon or into a small bowl and drop it into the water, making sure to get as close to it as possible. Be gentle! Repeat for the other eggs.
- Remove the pot from the heat, and cover for 2-4 minutes, then remove each egg using a slotted spoon to drain excess water.
- Melt the butter in a pan and add 2 minced garlic cloves and 1 teaspoon Aleppo pepper. Cook until garlic is golden brown.
- Spread Greek yogurt onto a plate and grate the remaining garlic. Season with a pinch of salt and mix. Top with the eggs, then the Aleppo garlic butter.
- Sprinkle with your desired amount of salt and a generous amount of chopped fresh dill. Serve with bread and enjoy!
Notes
- Quality ingredients: Ensure you use high-quality ingredients, especially Greek yogurt and fresh eggs, as they contribute significantly to the overall taste and texture of the dish.
- Poaching Eggs: For perfectly poached eggs, it’s important to use fresh eggs at room temperature. The water should be gently simmering, not boiling vigorously. Otherwise, the eggs will become tough.
- Room temperature yogurt: The yogurt must be at room temperature because if it is served cold, it will impact the eggs.
- Don’t overheat garlic butter: Avoid burning the garlic while sautéing it in the butter. Keep the heat moderate and stir continuously until the garlic turns golden brown.
