These Delicious Turkish Eggs (Cilbir) come together in about 30 minutes and are made with a mix-and-match method that saves on clean-up for a quick and easy breakfast or dinner that your family will love!
The Ingredients You’ll Need
Let’s dive into the ingredient breakdown for these good Turkish Eggs:
- 4 large free-range eggs
- 1 cup thick Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon smoked paprika
- Salt and pepper to taste
By the way, you can easily switch and swap any of these ingredients according to your family’s taste or what’s on hand too. How cool is that?
Let’s Get Cooking!
Prepare the Yogurt Mixture (5 minutes)
In a medium bowl, combine the Greek yogurt, minced garlic, and a couple of pinches of salt and pepper. Stir until it’s smooth and creamy. Oh, and you’ll get a whiff of garlic that’s just divine!Poach the Eggs (7-9 minutes)
Bring a medium saucepan of water to a gentle simmer over medium heat. Crack each egg into a small bowl before gently sliding them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain gloriously runny. You’ll know they’re done when the whites are opaque and firm to the touch.Prepare the Spiced Butter (5 minutes)
While the eggs are poaching, melt the butter in a skillet over low heat. Add the smoked paprika and stir for about one minute until fragrant. Oh man, the aroma will fill your kitchen and have everyone wondering what’s cooking!Assemble the Dish (2-3 minutes)
On a large plate, spread a generous layer of your creamy yogurt mixture as a base, this is where the magic begins! Carefully spoon the poached eggs on top, then drizzle the spiced butter over everything.Garnish and Serve (1 minute)
If you want to be extra fancy, feel free to sprinkle on some freshly chopped herbs, I love dill or parsley for that pop of color. Serve immediately with some crusty bread or warm pita to soak up all those flavors.
And there you have it! Your Amazing Turkish Eggs (Cilbir) are ready to steal the show at breakfast or dinner!
If you loved this recipe, be sure to check out my Frittata recipe, my Easy Egg Salad, or my Air Fryer Deviled Eggs!
What Makes These Turkish Eggs Special
Quick & Easy
This dish comes together in under 30 minutes, making it perfect for those busy weeknights when you want something quick yet satisfying. You just can’t go wrong!
One-Pot Cooking
The beauty of this recipe lies in its minimal cleanup! With one pot for poaching and one skillet for the spiced butter, you’ll be enjoying this amazing meal without a mountain of dishes to tackle afterward.
Budget-Friendly
Uses affordable, everyday ingredients that you probably already have on hand. Bonus: You can customize it with whatever you have in your pantry. Feeling bold? Toss in some feta cheese or leftover veggies!
Comfort Food
This dish is loaded with tons of flavor! The creamy yogurt, perfectly poached eggs, and smoky butter create a mouthwatering combination that will have everyone reaching for seconds. Trust me; they are going to want more!
Customizable
Use whatever ingredients you have! You can add in some sautéed spinach, cherry tomatoes, or even crumbled bacon if that’s your jam. This makes it a totally adaptable meal for your family’s taste preferences.
Serving & Storage Tips
How to Serve This Dish
Serve your Amazing Turkish Eggs (Cilbir) immediately, alongside crusty bread or warm pita for dipping. Pro tip: You could also throw in a light salad for some extra crunch!
Storage
Leftovers can be stored in an airtight container in the refrigerator for about 2-3 days. However, I must admit that this dish is best enjoyed fresh.
Reheating Instructions
When ready to reheat, gently warm the yogurt mixture in a bowl in the microwave for about 30 seconds, or until warm. For the eggs, if you have any left, try using a pan over low heat to warm without cooking them further. Remember, nobody wants a rubbery egg!
Freezer Friendly
Honestly? Not recommended. Poached eggs don’t freeze well, and you want that silky, runny yolk when you dive into your dish!
So there you have it! Your guide to making Amazing Turkish Eggs (Cilbir), the easy, comforting, and totally adaptable dish that’ll be a hit at your table. Go grab those eggs and start cooking; I promise you won’t be disappointed!
So, how about you? What’s your spin on this recipe? Let’s chat about your favorite twists or what you enjoyed most! If you’ve tried it already, drop a comment below! And for more recipes, follow us on Pinterest.
Print
Quick and Easy Amazing Turkish Eggs (Cilbir)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy recipe for Amazing Turkish Eggs (Cilbir), perfect for a comforting breakfast or dinner.
Ingredients
- 4 large free-range eggs
- 1 cup thick Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the Greek yogurt, minced garlic, and a couple of pinches of salt and pepper. Stir until it’s smooth and creamy.
- Bring a medium saucepan of water to a gentle simmer over medium heat. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
- Melt the butter in a skillet over low heat. Add the smoked paprika and stir for about one minute until fragrant.
- On a large plate, spread a generous layer of the creamy yogurt mixture as a base. Carefully spoon the poached eggs on top, then drizzle the spiced butter over everything.
- Garnish with freshly chopped herbs if desired, and serve immediately with crusty bread or warm pita.
Notes
For a dairy-free option, use plant-based yogurt. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 370mg