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a plate of Turkish çilbir served with pita bread and sprinkled with a generous amount of chopped fresh dill

Cilbir (Turkish Eggs)

Fatimah
Cilbir, a beloved Turkish breakfast delicacy, is sure to impress in the exquisite combination of velvety Greek yogurt, gently poached eggs, and tantalizing Aleppo garlic butter sauce. Try it now!
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Breakfast
Cuisine turkish
Servings 2
Calories 346 kcal

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.

Nutrition

Calories: 346kcalCarbohydrates: 12gProtein: 22gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 70mgSodium: 110mgPotassium: 379mgFiber: 1gSugar: 7gVitamin A: 1333IUVitamin C: 4mgCalcium: 258mgIron: 1mg
Keyword Cilbir, Turkish Eggs, Turkish Poached Eggs
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