🥚✨ Turkish Eggs (Çılbır)

A traditional Turkish breakfast of silky poached eggs over garlicky yogurt, topped with fragrant spiced butter.

👤 Serves: 1
⏱ Prep Time: 10 mins
🔥 Cook Time: 5 mins

🛒 Ingredients

For the Poached Eggs:

• 🥚 2 large eggs – 120 g

• 💧 Water – 500 ml (for poaching)

• 🍶 Vinegar – 1 tsp (5 g)

• 🧂 Salt – ½ tsp (2 g)

For the Yogurt Sauce:

• 🥛 Greek yogurt – 100 g

• 🧄 Garlic – 1 clove (3 g), minced

• 🍋 Lemon juice – 1 tsp (5 g)

• 🧂 Salt – ½ tsp (2 g)

For the Spiced Butter:

• 🧈 Unsalted butter – 20 g

• 🌶 Paprika – 1 tsp (2 g)

• 🌶 Red pepper flakes – ½ tsp (1 g, optional)

• 🌿 Dried mint – ½ tsp (1 g, optional)

To Serve:

• 🌿 Fresh herbs or extra paprika – for garnish

• 🍞 Crusty bread or pita – for dipping

👩🍳 Instructions

1️⃣ Poach the Eggs

• Bring water to a gentle simmer in a medium saucepan over medium heat.

• Add vinegar and salt.

• Crack eggs into small cups or ramekins.

• Gently slide eggs into the simmering water.

• Poach 3–4 mins for runny yolks (longer for firmer).

• Remove with a slotted spoon and set aside.

2️⃣ Prepare the Yogurt Sauce

• Mix Greek yogurt, garlic, lemon juice, and salt in a bowl.

• Stir until smooth and creamy. Set aside.

3️⃣ Make the Spiced Butter

• Melt butter in a small pan over medium heat.

• Add paprika and stir for 30 seconds.

• If using, add red pepper flakes and dried mint.

• Remove from heat.

4️⃣ Assemble the Dish

• Spread yogurt sauce on a plate or shallow bowl.

• Gently place poached eggs on top.

• Drizzle with spiced butter.

• Garnish with extra paprika or fresh herbs.

5️⃣ Serve

• Enjoy immediately with crusty bread or pita.

💡 EG Tip: For a creamier yogurt base, take the yogurt out of the fridge 15 minutes before serving so it’s at room temperature.