Turkish Eggs with Herbed Yogurt, Spiced Butter, and Spicy Chimichurri Recipe
Introduction
Turkish Eggs, or Çılbır, is a delightful dish featuring creamy herbed yogurt topped with delicately poached eggs and a flavorful spiced butter drizzle. It’s a comforting and elegant meal perfect for breakfast or brunch that impresses with its simple yet vibrant flavors.
Ingredients
- 1 ½ cups Greek yogurt
- 2 tablespoons dill (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon kosher salt (or more to taste)
- 4 tablespoons unsalted butter (melted)
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- 1 small shallot (finely chopped)
- ¼ cup parsley (finely chopped)
- ¼ cup mint (finely chopped)
- ½ small jalapeño (deseeded and finely chopped)
- ½ lemon (juiced and zested)
- 1 clove garlic (minced)
- ½ teaspoon kosher salt (or more to taste)
- ½ cup extra virgin olive oil
- 6 large eggs
- 1 tablespoon white vinegar
Instructions
- Step 1: In a bowl, mix the Greek yogurt, chopped dill, minced garlic, and 1 teaspoon kosher salt. Cover with plastic wrap and refrigerate for 1 hour to let the flavors meld.
- Step 2: Heat unsalted butter in a small pot over medium-low heat. Once melted, stir in smoked paprika and turmeric. Cook for another minute, then remove from heat and set aside.
- Step 3: Prepare the spicy chimichurri by combining finely chopped shallot, parsley, mint, jalapeño, minced garlic, ½ teaspoon kosher salt, lemon juice, lemon zest, and olive oil in a small bowl. Mix well and set aside.
- Step 4: Fill a deep pan with 2 inches of water, add white vinegar, and bring to a boil. Reduce to a simmer.
- Step 5: Crack each egg carefully through a fine mesh strainer to remove any shell bits. Transfer the strained egg into a small ramekin, then gently slide it into the simmering water. Repeat with remaining eggs, cooking each for 4–6 minutes depending on desired yolk doneness.
- Step 6: Use a slotted spoon to remove the poached eggs and place them on a paper towel-lined plate to drain.
- Step 7: To serve, spread the herbed Greek yogurt on a platter. Arrange the poached eggs on top. Drizzle with the spiced melted butter (reheat if needed) and spoon the spicy chimichurri over the eggs. Serve with crusty bread for a complete meal.
Tips & Variations
- Use fresh herbs like dill, parsley, and mint to enhance brightness—substitute with dried herbs if fresh is unavailable, but reduce quantities.
- For a milder heat, omit the jalapeño or use less.
- If you prefer richer eggs, add a splash of cream to the yogurt mixture.
- Serve with toasted sourdough or pita bread for an authentic Turkish experience.
Storage
Store leftover herbed yogurt, spiced butter, and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Poached eggs are best eaten fresh but can be kept refrigerated for up to 1 day; reheat gently in warm water before serving. Assemble just before serving to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Turkish Eggs without fresh herbs?
While fresh herbs give the dish its signature bright flavor, you can use dried herbs in small amounts as a substitute. Fresh herbs are recommended for the best taste.
What is the purpose of vinegar in poaching water?
Adding vinegar to the poaching water helps the egg whites coagulate quickly, resulting in a neater, more compact poached egg.
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Turkish Eggs with Herbed Yogurt, Spiced Butter, and Spicy Chimichurri Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Turkish Eggs, also known as Çılbır, are a traditional Turkish breakfast dish featuring creamy herbed Greek yogurt, perfectly poached eggs, a flavorful spiced melted butter drizzle, and a fresh, spicy chimichurri sauce. This dish combines silky textures, aromatic herbs, and warm spices, resulting in a rich yet refreshing meal that is simple to prepare and impressive to serve.
Ingredients
Herbed Greek Yogurt
- 1 ½ cups Greek yogurt
- 2 tablespoons dill (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon kosher salt (or more to taste)
Spiced Butter
- 4 tablespoons unsalted butter (melted)
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
Spicy Chimichurri
- 1 small shallot (finely chopped)
- ¼ cup parsley (finely chopped)
- ¼ cup mint (finely chopped)
- ½ small jalapeño (deseeded and finely chopped)
- 1 clove garlic (minced)
- ½ teaspoon kosher salt (or more to taste)
- ½ lemon (juiced and zested)
- ½ cup extra virgin olive oil
Poached Eggs
- 6 large eggs
- 1 tablespoon white vinegar
Instructions
- Prepare Herbed Greek Yogurt: In a bowl, combine the Greek yogurt, finely chopped dill, minced garlic, and kosher salt. Mix well and cover with plastic wrap. Refrigerate for 1 hour to allow the flavors to meld.
- Make Spiced Butter: Melt the unsalted butter in a small pot over medium-low heat. Once melted, add the smoked paprika and turmeric. Let the mixture cook for another minute to infuse the flavors, then turn off the heat and set aside.
- Prepare Spicy Chimichurri: Finely chop the shallot, parsley, mint, jalapeño, and mince the garlic. In a small bowl, combine these ingredients with kosher salt, lemon juice, lemon zest, and extra virgin olive oil. Stir well to mix and set aside.
- Poach the Eggs: Fill a deep pan with 2 inches of water and add the white vinegar. Bring to a boil, then reduce heat to maintain a gentle simmer. Crack each egg into a fine mesh strainer to remove any loose whites, then transfer to a small ramekin. Gently slide each egg into the simmering water. Poach eggs for 4-6 minutes, depending on desired yolk consistency (4 minutes for runny yolk, 6 for firmer yolk). Remove each egg with a slotted spoon and place on a paper towel-lined plate to drain.
- Serve: Spread the herbed Greek yogurt evenly on a serving platter. Arrange the poached eggs on top of the yogurt. Drizzle generously with the spiced melted butter, reheating if it solidifies. Spoon the spicy chimichurri over the eggs. Serve immediately, ideally with crusty bread to enjoy alongside.
Notes
- Using a fine mesh strainer to strain eggs before poaching helps create neater poached eggs without unwanted egg white fragments.
- The spiced butter can solidify if left to cool; warm gently before serving to maintain its drizzle consistency.
- Add more or less salt in the herbed yogurt and chimichurri to suit your taste preferences.
- The jalapeño adds mild heat; adjust the amount or omit if you prefer a milder flavor.
- Serve with fresh crusty bread or toasted bread for dipping into the yogurt and buttery egg sauce for an authentic experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Keywords: Turkish Eggs, Çılbır, poached eggs, Greek yogurt, spiced butter, chimichurri, Turkish breakfast, healthy breakfast
