Turkish Eggs Çilbir with Creamy Yogurt for a Cozy Breakfast

Enjoy Turkish Eggs Çilbir with Creamy Yogurt, a delightful breakfast rich in flavors and quick to prepare.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 servings

Course: Breakfast

Cuisine: Turkish

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Poached Eggs

4 eggs Fresh Eggs Fresh eggs yield the best results for poaching.

For the Yogurt Base

1 cup Full-Fat Greek Yogurt Provides a rich, creamy consistency.
2 cloves Garlic Fresh garlic is vital for infusing the yogurt.
1 tablespoon Lemon Juice Freshly squeezed adds brightness.
1 pinch Salt Enhances overall flavor.

For the Spiced Butter

2 tablespoons Butter Creates a luscious drizzle.
1 teaspoon Aleppo Pepper/Red Pepper Flakes Adds gentle warmth.

For Garnishing

1 tablespoon Dill or Parsley Optional, for added freshness.

Equipment

medium saucepan
Mixing Bowl
Skillet
Slotted Spoon
whisk

Method

Preparation Steps

In a bowl, combine yogurt, minced garlic, and lemon juice. Whisk until smooth. Season with salt.
Fill a saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar.
Create a vortex and slide eggs in gently, poach for 3-4 minutes, then remove carefully.
In a skillet, melt butter over medium heat, add pepper, and cook until fragrant.
On a plate, spread yogurt, place poached eggs on top, and drizzle with spiced butter.
Garnish with dill or parsley, serve immediately with toasted sourdough or pita.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 18gFat: 30gSaturated Fat: 18gMonounsaturated Fat: 12gCholesterol: 370mgSodium: 400mgPotassium: 300mgSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Maintain gentle simmer while poaching eggs and ensure yogurt is well-seasoned with salt.

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