Cilbir: Turkish Eggs in Garlicky Yogurt Sauce Recipe
Cilbir is a classic Turkish breakfast dish featuring perfectly poached eggs nestled in rich, garlicky Greek yogurt and drizzled with spiced olive oil. Creamy, tangy, and a touch spicy, this flavorful dish is as comforting as it is simple, and perfect for dipping with warm rustic bread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
For the Yogurt Base
- 1 cup plain Greek yogurt (whole milk, at room temperature)
- 1 to 2 garlic cloves, finely minced
- Kosher salt, to taste
For the Poached Eggs
- 2 eggs
- 1 to 2 tablespoons vinegar (optional, for poaching water)
For the Spiced Olive Oil
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Aleppo pepper (or red pepper flakes)
For Serving
- Rustic bread, sliced
Instructions
- Prepare the Yogurt Base: In a small mixing bowl, whisk together the room temperature Greek yogurt, minced garlic, and a good pinch of kosher salt until smooth and creamy. Divide the mixture evenly between two serving bowls and set aside.
- Heat Water for Poaching: Fill a medium saucepan with water and bring it to a gentle boil. Stir in the vinegar if using, which helps the eggs coagulate better.
- Prep the Eggs: Crack one egg into a small fine mesh sieve set over a bowl. Swirl gently to remove the watery part of the white, resulting in a neater poached egg. Transfer the egg into a ramekin for easy pouring.
- Poach the Eggs: Using a wooden spoon, stir the boiling water to create a gentle vortex. Carefully pour the egg into the center of the vortex and cook for 2 to 3 minutes, until the white is set and the yolk is still runny. Use a slotted spoon to transfer the egg to a plate lined with parchment or a clean towel. Repeat with the second egg.
- Make the Spiced Olive Oil: While the second egg cooks, heat the olive oil and Aleppo pepper (or red pepper flakes) in a small skillet over medium heat, just until the oil is warmly fragrant and colored. Remove from heat.
- Assemble the Dish: Gently place a poached egg on top of each bowl of garlicky yogurt. Drizzle generously with the warm, spiced olive oil.
- Serve: Serve immediately with slices of your favorite rustic bread for dipping into the luscious yogurt and runny yolk.
Notes
- For the creamiest results, be sure the yogurt is at room temperature before assembling.
- Use a fine mesh sieve to prep eggs for a picture-perfect poach, but you can also skip this step for a rustic version.
- Aleppo pepper provides mild heat and fruity flavor; substitute with regular red pepper flakes if needed, adjusting for spice preference.
- This recipe is delicious served as breakfast, brunch, or a quick lunch.
