Turkish Eggs with Creamy Yogurt & Butter Sauce
Turkish Eggs with Creamy Yogurt & Butter Sauce (Çılbır) is a rich and decadent breakfast or brunch dish featuring silky poached eggs, garlicky herbed yogurt, and a fragrant spiced butter drizzle. This unique dish is quick to prepare and offers a savory, creamy combination of textures and flavors that will elevate your morning routine. Best served with warm pita or crusty bread to scoop up every flavorful bite, Turkish eggs are a satisfying option for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: breakfast
- Method: Stovetop
- Cuisine: Turkish
Ingredients
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 Butter Sauce:
3 Tbsp (42g) unsalted butter
1 tsp Aleppo pepper (or substitute with red pepper flakes)
Instructions
- 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. - 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 and poach 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. - Make the Butter Sauce:
In a small pan, melt the butter over medium heat. Add Aleppo pepper (or red pepper flakes) and cook for about 1 minute, stirring constantly until fragrant. Remove from heat and set aside. - 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. - Serve:
Serve Turkish eggs immediately with warm pita or crusty bread for dipping.
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.
