Description
A quick and easy recipe for Amazing Turkish Eggs (Cilbir), perfect for a comforting breakfast or dinner.
Ingredients
Scale
- 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