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Turkish Eggs (Cilbir)

Turkish Eggs (Cilbir)

Cost $8, save $12

Source: Recommended by CookPal

  • 10 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Yogurt Base

    • 1 cup Turkish or Greek yogurt, at room temperature
    • 1 clove garlic
    • ½ teaspoon freshly ground black pepper
    • 🧂 ¼ teaspoon salt, or to taste
    • 1 pinch cayenne pepper
    • 2 ½ tablespoons finely chopped fresh dill

  • Aleppo Butter

    • ½ stick unsalted butter
    • 1 tablespoon Aleppo chile flakes
    • ½ teaspoon smoked paprika
    • ¼ teaspoon ground cumin

  • Parsley and Jalapeño Oil

    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon diced jalapeño pepper
    • 2 tablespoons olive oil
    • 🧂 1 pinch salt, optional

  • Poached Eggs

    • 1 tablespoon white vinegar
    • 🥚 4 large eggs
    • 🧂 1 pinch sea salt

STEPS

1

Combine yogurt, grated garlic, black pepper, salt, cayenne, and dill in a bowl and mix thoroughly. Set aside at room temperature.

2

Melt butter in a saucepan over medium heat until bubbling. Add Aleppo chile flakes, smoked paprika, and ground cumin. Mix well and remove from heat.

3

Grind parsley and jalapeño together, drizzle in olive oil, and season with salt. Mix well to create a parsley-jalapeño oil.

4

Poach eggs: Simmer 2-3 inches of water in a large saucepan, adding white vinegar. Crack eggs into bowls and gently slide into water. Cook for 2.5 to 3 minutes, remove with a slotted spoon, and pat dry.

5

To serve: Spread yogurt mixture on plates, drizzle with parsley-jalapeño oil, top with poached eggs, and finish with Aleppo butter and sea salt.

NUTRIENTS

Per 1 serving

🔥

430

Calories

  • 25
    Protein
  • 8
    Carbs
  • 34
    Fats

💡 Use room temperature yogurt for better flavor consistency.Serve with toasted crusty bread for dipping into the rich butter and yogurt mix.Ensure water temperature remains steady to properly poach eggs.