Description
Cilbir is a traditional Turkish breakfast featuring perfectly poached eggs served over creamy, garlicky Greek yogurt, finished with warm spiced butter. This rich and savory dish offers a delightful blend of textures and flavors, making it an ideal hearty breakfast or brunch served with crusty bread or pita for dipping.
Ingredients
Scale
Eggs and Poaching
- 2 large eggs
- 1 tbsp white vinegar (for poaching)
- Salt to taste
Yogurt Mixture
- 1 cup plain Greek yogurt
- 1 small garlic clove, grated or minced
- Salt to taste
Spiced Butter Topping
- 2 tbsp unsalted butter
- ½ tsp paprika or Aleppo pepper
- 1 tbsp olive oil (optional)
Garnish and Serving
- Chopped fresh dill or parsley (for garnish)
- Crusty bread or pita (for serving)
Instructions
- Prepare the Yogurt: In a small bowl, combine the Greek yogurt with grated or minced garlic and a pinch of salt. Stir well and let it sit at room temperature while you prepare the rest of the dish to allow the flavors to meld.
- Poach the Eggs: Fill a saucepan with water and add the white vinegar. Bring the water to a gentle simmer over medium heat. Crack each egg into a small bowl, then carefully slide each egg into the simmering water. Poach for 3 to 4 minutes until the whites are set but the yolks remain runny.
- Remove and Drain Eggs: Use a slotted spoon to gently lift the poached eggs out of the water. Place them on a paper towel-lined plate to drain excess water.
- Make the Spiced Butter: In a small pan, melt the unsalted butter over medium heat until it begins to foam. Add paprika or Aleppo pepper and swirl the pan for about 30 seconds to infuse the butter with spice, then remove from heat.
- Assemble the Dish: Spread the garlicky yogurt mixture evenly on serving plates or shallow bowls. Place the poached eggs on top. Drizzle the warm spiced butter over the eggs and yogurt, garnish with chopped fresh dill or parsley, and add a drizzle of olive oil if using.
- Serve: Serve immediately alongside warm crusty bread or pita for dipping and enjoying the rich, creamy, and spiced layers of this traditional Turkish breakfast.
Notes
- The yogurt mixture can be prepared a few hours ahead and kept chilled; bring to room temperature before serving for best flavor.
- Adjust spice levels by substituting paprika with chili flakes or cayenne pepper for more heat.
- If you prefer firmer yolks, increase poaching time by 30 seconds to 1 minute.
- Use fresh herbs like dill or parsley for an authentic garnish and a fresh pop of color.
- This dish is naturally gluten-free without the bread and vegetarian-friendly.
