Cilbir Turkish Poached Eggs with Yogurt

Name: Cilbir Turkish Poached Eggs with Yogurt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: 4 large eggs; 1 cup full-fat plain Greek yogurt, room temperature; 2 garlic clove, minced or grated; 2 tsp fresh lemon juice; 3 tbsp unsalted butter; 1 tsp Turkish red pepper flakes (pul biber) or Aleppo pepper; 1/2 tsp dried mint; 1/2 tsp salt; 1 tbsp white vinegar (for poaching); 6 cups water (for poaching); 2 tsp fresh dill (optional, for garnish)

An Ottoman-era Turkish dish of silky poached eggs nestled on garlicky yogurt, drizzled with sizzling butter infused with Turkish red pepper and dried mint. Elegant, comforting, and ready in 20 minutes.

20 minMediumServes 2320 cal/serving

TurkishBreakfastStovetopVegetarianHigh ProteinLow CarbGluten-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

4 large eggs
1 cup full-fat plain Greek yogurt, room temperature
2 garlic clove, minced or grated
2 tsp fresh lemon juice
3 tbsp unsalted butter
1 tsp Turkish red pepper flakes (pul biber) or Aleppo pepper
1/2 tsp dried mint
1/2 tsp salt
1 tbsp white vinegar (for poaching)
6 cups water (for poaching)
2 tsp fresh dill (optional, for garnish)

Instructions

1

In a small bowl, combine 1 cup room temperature full-fat plain Greek yogurt with 2 minced or grated garlic clove, 2 tsp fresh lemon juice, and half of the 1/2 tsp salt. Stir well and spread onto plates.
2

Fill a wide saucepan with 6 cups water (for poaching) and add 1 tbsp white vinegar (for poaching). Bring to a bare simmer over medium heat - small bubbles only, not a rolling boil.
3

Crack each of the 4 large eggs into a small cup. Create a gentle vortex in the water with a spoon, then slide the eggs in one at a time. Poach for 3-4 minutes until whites are just set but yolks remain runny.
4

While eggs poach, melt 3 tbsp unsalted butter in a small skillet over medium heat. Let it bubble until it turns golden-brown and smells nutty, about 2-3 minutes. Remove from heat immediately and stir in 1 tsp Turkish red pepper flakes (pul biber) or Aleppo pepper and 1/2 tsp dried mint.
5

Use a slotted spoon to lift the poached eggs from the water. Blot gently on a paper towel. Eggs are ready when the white is fully set and opaque.
6

Place eggs on top of the garlic yogurt. Season with the remaining salt.
7

Spoon the sizzling spiced butter generously over the eggs. Garnish with 2 tsp fresh dill (optional, for garnish) if using and serve immediately with crusty bread.

Questions

Can I make Cilbir Turkish Poached Eggs with Yogurt dairy-free?

Yes. The dairy in this entry is 1 cup full-fat plain Greek yogurt, room temperature, 3 tbsp unsalted butter. Swap the yogurt for an unsweetened coconut or soy yogurt; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Cilbir Turkish Poached Eggs with Yogurt keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Cilbir Turkish Poached Eggs with Yogurt?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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