Turkish Eggs with Creamy Yogurt & Butter Sauce

Turkish Eggs with Creamy Yogurt & Butter Sauce (Çılbır) is a simple yet decadent breakfast or brunch dish featuring silky poached eggs, garlicky herbed yogurt, and a fragrant spiced butter drizzle. With a blend of creamy textures and bold flavors, this dish is perfect for anyone craving a savory start to their day. Best served with warm pita or crusty bread to scoop up every delicious bite, Turkish eggs are a delightful and satisfying option.

Why You’ll Love This Recipe

• Flavorful and Unique: The combination of creamy yogurt, perfectly poached eggs, and spiced butter creates a rich and flavorful breakfast unlike any other.

• Quick to Prepare: Ready in just 20 minutes, this dish is easy to make and perfect for busy mornings or casual brunch gatherings.

• Customizable: Adjust the amount of spice in the butter sauce to your liking, and add extra herbs for more flavor.

• Make-Ahead Friendly: You can prepare the yogurt mixture and poach the eggs a day ahead of time, making it an excellent option for meal prep or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Herbed Yogurt:

• 1 cup (240g) whole milk Greek yogurt

• 1 Tbsp (15ml) extra virgin olive oil

• 1 Tbsp fresh lemon juice (about ½ a small lemon)

• 1 clove garlic, peeled and grated or minced

• 1 Tbsp fresh dill, finely chopped, plus more for garnish

• 2 tsp fresh mint, finely chopped

• ½ tsp kosher salt

For the Poached Eggs:

• 4 large eggs (recommended: 2 per person)

• 1 Tbsp distilled white vinegar

• Pita or crusty bread for serving

• Flaky sea salt for garnish

• Freshly ground black pepper for garnish

For the Sauce:

• 3 Tbsp (42g) unsalted butter

• 1 tsp Aleppo pepper (or substitute with red pepper flakes)

Directions

1. Make the Herbed Yogurt:

• In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, chopped mint, and kosher salt.

• Whisk well until the yogurt mixture is smooth and creamy. Set aside.

2. Poach the Eggs:

• Fill a medium saucepan with at least 3 inches of water and add 1 Tbsp of white vinegar. Heat over medium heat until the water is just below a simmer (you don’t want it to boil).

• Crack each egg into a small ramekin or bowl. Carefully drop the eggs into the water, poaching them for about 3 minutes until the whites are set but the yolks are still runny. If needed, you can poach two eggs at a time.

• Once poached, remove the eggs with a slotted spoon and transfer them to a paper towel-lined plate to drain. Repeat with the remaining eggs.

3. Make the Butter Sauce:

• In a small pan, melt 3 Tbsp of butter over medium heat. Add 1 tsp of Aleppo pepper and cook for about 1 minute, stirring constantly until fragrant.

• Remove the pan from the heat and set the sauce aside.

4. Assemble the Dish:

• Divide the herbed yogurt between two shallow bowls.

• Gently place two poached eggs on top of the yogurt in each bowl.

• Drizzle the spiced butter sauce over the eggs and yogurt.

• Garnish with extra fresh dill or mint, a sprinkle of flaky sea salt, and freshly ground black pepper.

5. Serve:

• Serve the Turkish eggs immediately with warm pita or crusty bread for dipping.

Servings and Timing

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Notes

• Make-Ahead: You can prepare the yogurt mixture a day in advance and refrigerate it. The poached eggs can also be made a day ahead—store them in a sealed container with ice water in the fridge. To reheat, gently heat the eggs in warm water for about 30-60 seconds.

• Egg Options: Poach the eggs to your preferred doneness. You can also fry or scramble the eggs if you prefer them cooked differently.

• Spice Adjustments: Adjust the Aleppo pepper or red pepper flakes to control the heat level in the butter sauce. For less heat, reduce the amount of pepper.

Variations

• Spicy Version: Add extra Aleppo pepper or chili flakes to the sauce for more heat.

• Cheese Lover’s Twist: Add crumbled feta or grated parmesan to the herbed yogurt for added flavor.

• Vegetarian: Skip the butter sauce and top with fresh veggies like tomatoes or olives for a lighter version.

Storage/Reheating

• Storage: Leftover yogurt mixture can be stored in an airtight container in the refrigerator for up to 2 days. Poached eggs should be eaten immediately, but the yogurt mixture will keep well for a short time.

• Reheating: To reheat the yogurt, simply warm it gently in a microwave or on the stovetop. Reheat poached eggs by immersing them in hot water for 30-60 seconds.

FAQs

Can I make this dish vegan?

Yes! Use dairy-free yogurt (such as coconut or almond yogurt) and swap the butter for olive oil or a plant-based butter alternative.

How can I make the eggs more firm?

If you prefer firmer eggs, poach them for a few extra minutes. Alternatively, you can scramble or fry the eggs to your liking.

Can I make the sauce in advance?

Yes, the butter sauce can be made ahead of time and stored in the fridge for a few days. Simply reheat before serving.

Conclusion

Turkish Eggs with Creamy Yogurt & Butter Sauce (Çılbır) is a flavorful and indulgent breakfast or brunch dish that combines creamy yogurt, perfectly poached eggs, and a fragrant, spiced butter drizzle. Simple to prepare, yet full of bold flavors, this dish will quickly become a favorite for those who love savory breakfasts. Enjoy it with fresh bread to soak up every last bite!

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