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Turkish Eggs (Cilbir)
Turkish Eggs (Cilbir)
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Eggs poached over dill Greek yogurt with chili oil and smoky butter - a flavorful twist on a classic dish that's bound to impress!
Ingredients:
  • 1 cup Greek yogurt, at room temperature
  • 1 clove garlic
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon salt, or to taste
  • 1 pinch cayenne pepper
  • 2.5 tablespoons finely chopped fresh dill, or to taste
  • 0.5 stick unsalted butter
  • 1 tablespoon Aleppo chili flakes
  • 0.25 teaspoon ground cumin
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon diced jalapeno pepper
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 tablespoon white vinegar, or as needed
  • 4 large eggs
  • 1 pinch sea salt
Instructions:
  • In a medium bowl, combine yogurt and grated garlic. Season with pepper, salt, and cayenne. Mix in dill until well combined. Let it sit at room temperature.
  • In a saucepan over medium heat, melt butter until bubbles start to burst. Stir in chile flakes, paprika, and cumin until evenly colored. Remove from heat and allow the spices to infuse.
  • For parsley and jalapeño oil: Grind parsley and jalapeño in a mortar. Add olive oil gradually, then season with salt and stir well to combine.
  • For poached eggs: In a large saucepan, bring 2 to 3 inches of water to a boil. Add vinegar, reduce heat to medium-low, and maintain a gentle simmer. Crack each egg into a small bowl, then carefully slide into the water just above the surface. Cook until whites are set and yolks have thickened but are still runny, about 2 1/2 to 3 minutes. Lift out with a slotted spoon, dab dry with a kitchen towel, and transfer to a warm plate.
  • Spread a generous dollop of yogurt mixture on serving plates using the back of a spoon to create decorative ridges. Drizzle with jalapeño oil, add eggs, spoon Aleppo butter, and finish with a sprinkle of sea salt.

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