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
Scale
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
