Cilbir (Turkish Poached Eggs)

Discover the creamy and spicy flavors of Cilbir (Turkish Poached Eggs) with this easy-to-follow recipe. Perfect for a delicious brunch!

Cilbir-Turkish Poached Eggs

Ingredients

Yogurt Sauce

• 1 cup Greek Yogurt

• 1 tablespoon chopped mint

• 2 Tablespoons olive oil

• Juice of 1 lemon

• 1 garlic clove, minced

• ¼ teaspoon kosher salt

• ¼ teaspoon black pepper

Pepper Butter

• 4 Tablespoons butter

• 1 Tablespoon hot chili flakes

• ½ teaspoon paprika

• ½ teaspoon cumin

Eggs

• 2 eggs

• 3 cups water

• 1 teaspoon vinegar or pickle juice

Other Ingredients

• 2 Tablespoons olive oil

• 1 teaspoon dill

• More chili flakes for garnish

Method

• In a bowl, mix the yogurt sauce and set aside.  The yogurt should be at room temperature when plating.

• Pour 3 cups of water into a small saucepan and bring to a simmer. Add the vinegar or pickle juice to the water.

• Add the butter to a small pan over medium heat. Add hot chili flakes, cumin, and paprika. When the butter has completely melted, stir well and turn off the heat. Set aside.

• Add the eggs to the simmering water and poach for 4 minutes, or until the yolks are set but still runny.

• Add some of the yogurt to a small bowl or plate, spreading it to form a base, and pour the olive oil around the top of the yogurt.

• Add the poached eggs to the middle of the yogurt base

• Spoon the heated butter onto the eggs

Top with fresh dill and more chili flakes.  Serve with crusty bread or pita.

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