Name: 30-Minute Turkish Eggs in Yogurt (Cilbir)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Turkish
Ingredients: 2 cups plain greek yogurt; 3 cloves garlic, grated; 1 tbsp fresh dill and/or parsley, minced + more for garnish; ½ tsp salt; 2 tbsp butter, unsalted; 2 tbsp olive oil; 1 tbsp Aleppo pepper; 4 eggs; 1 tbsp vinegar

Description

These 30-minute Turkish Eggs (Cilbir) will be your new favorite way to start the day. A fragrant garlic-herb yogurt base, topped with perfectly poached eggs and an Aleppo pepper-spiced butter sauce. This classic Turkish breakfast is a culinary treat, typically served with fresh herbs and a slice of crusty bread.

Ingredients

Units Scale

2 cups plain greek yogurt
3 cloves garlic, grated
1 tbsp fresh dill and/or parsley, minced + more for garnish
1/2 tsp salt
2 tbsp butter, unsalted
2 tbsp olive oil
1 tbsp Aleppo pepper
4 eggs
1 tbsp vinegar

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Instructions

Prep the yogurt sauce. In a medium sized bowl, combine the yogurt, garlic, herbs, and salt. Mix well and set aside.
Make the Aleppo butter. Melt the butter over medium heat in a small saucepan. Add the olive oil and Aleppo pepper. Stir until evenly combined and a bit foamy before removing from heat. Set aside.
Poach the eggs. Fill a large sauté pan 3/4 of the way with water. Add the vinegar to the water and bring everything to a simmer. Swirl the water in a circle using a spoon then gently add the eggs (one at a time) to the center of the vortex. Once the whites are solid (3-5 minutes), transfer the eggs to a paper towel lined plate to dry.
Serve the eggs over yogurt and top with Aleppo butter. Add a half cup of yogurt to each plate before topping with an egg and a generous drizzle of the Aleppo butter sauce. Top with herbs, if desired. Enjoy!