Cilbir Turkish Poached Eggs with Yogurt
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.
Ingredients
- 4 large eggs
- 1 cup full-fat plain Greek yogurt, room temperature
- 2 cloves 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
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1
In a small bowl, combine 1 cup room temperature full-fat plain Greek yogurt with 2 cloves minced or grated garlic clove, 2 tsp fresh lemon juice, and half of the 1/2 tsp salt. Stir well and spread onto plates.
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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.
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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.
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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.
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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.
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6
Place eggs on top of the garlic yogurt. Season with the remaining salt.
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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.