Description
Turkish Eggs, or Çılbır, is a simple yet elegant dish featuring silky poached eggs served over garlicky Greek yogurt, drizzled with warm paprika-infused olive oil, and garnished with fresh parsley. This traditional Turkish breakfast comes together quickly and is perfect for a comforting, flavorful start to your day.
Ingredients
Scale
Eggs and Yogurt
- 2 large eggs
- 1/2 cup plain Greek yogurt (or dairy-free yogurt)
- 1 clove garlic, minced
Seasonings and Garnish
- 1 tablespoon olive oil
- 1/2 teaspoon paprika (or smoked paprika)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Serving
- Crusty bread (for serving)
Instructions
- Prepare the Garlic Yogurt: In a small bowl, combine the plain Greek yogurt, minced garlic, salt, and pepper. Mix well and set aside to allow the garlic flavor to infuse the yogurt.
- Poach the Eggs: Bring a pot of water to a gentle simmer—small bubbles should just be rising to the surface, not a full boil. Crack each egg carefully into the simmering water and poach for 3 to 4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to gently lift the eggs out of the water and set aside on a plate lined with paper towels to drain.
- Infuse the Olive Oil: In a small pan over medium heat, warm the olive oil. Add the paprika and red pepper flakes (if using). Cook for about 1 minute, stirring frequently, until the oil is fragrant and the spices have released their flavors. Remove from heat promptly to avoid burning the spices.
- Assemble the Dish: Spread the prepared garlicky yogurt evenly on a serving plate. Place the poached eggs on top of the yogurt layer. Drizzle the warm paprika-infused olive oil over the eggs and yogurt, creating vibrant, flavorful pools of color and taste.
- Garnish and Serve: Sprinkle fresh chopped parsley over the dish for a pop of color and fresh herbal notes. Serve immediately alongside crusty bread, perfect for scooping up the creamy yogurt and luscious eggs.
Notes
- For a dairy-free version, substitute the Greek yogurt with a thick, unsweetened plant-based yogurt.
- Do not let the water boil vigorously when poaching; a gentle simmer results in tender, perfectly cooked eggs.
- Adjust the amount of red pepper flakes to control the heat level according to your preference.
- Use smoked paprika instead of regular paprika for a smoky twist.
- Serve immediately for the best texture—poached eggs can become tough if left to sit.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
