Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe
Turkish Eggs, also known as Çılbır, is a traditional and comforting dish featuring perfectly poached eggs served over a bed of creamy, herbed Greek yogurt, topped with a rich, spiced butter sauce. This simple yet flavorful recipe combines fresh herbs, tangy yogurt, and buttery heat to create a delightful breakfast or brunch treat, traditionally enjoyed with warm pita or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
Herbed Yogurt
- 1 cup (240g) whole milk Greek yogurt
- 1 Tbsp (15ml) extra virgin olive oil
- 1 Tbsp fresh lemon juice (about ½ a small lemon)
- 1 clove garlic, peeled and grated or minced
- 1 Tbsp fresh dill, finely chopped, plus more for garnish
- 2 tsp fresh mint, finely chopped
- ½ tsp kosher salt
For Serving
- 4 large eggs (2 per person recommended)
- 1 Tbsp distilled white vinegar
- Pita or crusty bread
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
Instructions
- Prepare the Herbed Yogurt: In a medium bowl, combine the Greek yogurt, extra virgin olive oil, fresh lemon juice, grated garlic, chopped dill, chopped mint, and kosher salt. Mix well until all ingredients are fully incorporated and set aside to allow the flavors to meld.
- Poach the Eggs: Fill a deep skillet or saucepan with water, about 3-4 inches deep, and bring it to a gentle simmer over medium heat. Add 1 tablespoon of distilled white vinegar to the water, which helps the egg whites coagulate. Crack each egg into a small bowl and carefully slide them one by one into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and drain on a paper towel.
- Make the Butter Sauce: In a small saucepan, melt the unsalted butter over medium-low heat. Once melted, swirl in the Aleppo pepper and let the sauce heat through, allowing the pepper to infuse the butter with its warm, mild heat. Be careful not to burn the butter.
- Assemble the Dish: Spread the herbed yogurt generously onto serving plates. Place two poached eggs on top of the yogurt per person. Drizzle the warm Aleppo butter sauce evenly over the eggs and yogurt.
- Garnish and Serve: Sprinkle flaky sea salt, freshly ground black pepper, and extra chopped dill over the dish for an added fresh burst of flavor. Serve immediately with warm pita bread or crusty bread to scoop and enjoy.
Notes
- Use fresh, high-quality eggs for the best poaching results and flavor.
- The vinegar in the poaching water helps the eggs hold their shape but won’t affect the taste.
- Aleppo pepper can be substituted with a mild chili powder or smoked paprika if unavailable.
- Prepare the herbed yogurt in advance to allow the flavors to blend well.
- Serve immediately after assembling to enjoy the warm buttery sauce and runny yolks at their best.
Keywords: Turkish eggs, Cilbir, poached eggs, herbed yogurt, Aleppo pepper, breakfast, Turkish breakfast, yogurt sauce