Cilbir – Turkish Eggs
Course: Breakfast u0026amp; EggsDifficulty: Easy
Servings
2
servingsPrep time
5
minutesCooking time
5
minutesCalories
482
kcalTotal Carbs
7
gramsNet carbs
6
gramsFat
40
gramsProtein
24
gramsI love eggs and I love comfort food. Cilbir (pronounced “chill beer”) or Turkish eggs brings all that comfort food vibe, with an exotic, every so spicy taste that is balanced by creamy yogurt. If you don’t care for poached eggs, you can certainly use over easy or fried eggs instead.
Ingredients
- Yogurt sauce
1 cup full fat Greek yogurt (230g)
1 TB finely chopped fresh dill
1/2 tsp minced garlic
fresh ground pepper to taste
- Butter sauce
4 TB butter (60g)
1 TB Aleppo pepper flakes
1/4 tsp ground cumin
1/4 tsp smoked paprika
- Poached eggs
4 large eggs
Directions
- Combine all of the yogurt, dill, garlic and ground pepper and set aside, allowing it come to room temperature.
- Melt the butter in a small sauce pot until it is no longer crackling and has started to turn golden brown. Turn the heat to low and add the Aleppo pepper, cumin and paprika. Stir to combine and let the flavors infuse while you prepare the eggs.
- Poach 4 eggs to your desired consistency. See the video for my poached egg system.
- Divide the yogurt mixture between two plates, spreading it out to create a bed for your eggs. Make sure you have some ridges and valleys to collect the butter mixture. Top with the eggs, then drizzle the butter sauce on top. You will likely have some left over butter sauce.
- Cilbir is traditionally served with either crusty bread or flatbread to mop up the yogurt and butter sauce.
Hey Steve, is there anything that would work in place of Aleppo pepper flakes?
Thank you
Thank you so much! Oh my goodness! I saw your video on this, and I had to make it right away! I substituted Korean chili flakes for the Aleppo pepper flakes, thyme for the dill weed. I didn’t have those ingredients and couldn’t wait lol The best meal I’ve had in a while! I had an “idea”… could you take the butter sauce, strain it, make a “mayonnaise” with it instead of the usual oils, and then add the strained out bits back into the mayonnaise???
Ohh, I didn’t use the cumin. Did not have any on hand. It was so very delicious anyways…