Date
Jan 8, 2025
Category
Food Recipes
PREP TIME
30 minutes
Turkish Eggs (Cilbir)
1 cup (240 g) plain full-fat Greek yogurt (or strained yogurt) 2 small garlic clove, very finely grated (or ½ clove if you like it mild) ½ tsp kosher salt, divided 4 large eggs 1 tbsp white vinegar (for poaching water) 2 tbsp unsalted butter 1–1½ tsp Aleppo pepper (or ¾ tsp paprika + pinch chili flakes) 1 tsp extra-virgin olive oil (optional, for gloss) Fresh dill or parsley, chopped (for garnish) Crack of black pepper Warm crusty bread or pita, to serve
Make the yogurt base: In a bowl, mix yogurt, grated garlic, and ¼ tsp salt until smooth. Spread onto a shallow serving bowl/plate. Heat your poaching water: Fill a saucepan with 2–3 inches of water. Bring to a bare simmer; add vinegar and the remaining ¼ tsp salt. Poach the eggs: Crack each egg into a small cup. Swirl the water gently, slide in the eggs one at a time, and poach 2½–3 minutes for jammy yolks. Lift out with a slotted spoon and drain on paper towel. Make the chili butter: While eggs poach, melt butter in a small pan over medium heat. When foamy, take off heat and stir in Aleppo pepper (and olive oil if using). It should turn brick-red and fragrant, not burnt. Assemble: Place the poached eggs on the garlicky yogurt. Spoon the warm chili butter over the eggs and yogurt. Finish & serve: Top with dill/parsley and a crack of black pepper. Serve immediately with warm bread for dipping.
