Turkish Eggs (Çılbır)
Serves 2
I love to make this Turkish eggs recipe when I'm craving a savory breakfast. Poached eggs are served over garlicky yogurt and topped with a fragrant Aleppo pepper oil or butter. Serve with pita or crusty bread for scooping it all up!
Ingredients
- ¼ cup extra-virgin olive oil or unsalted butter
- 2 teaspoons Aleppo pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 1 cup whole milk Greek yogurt
- 1 garlic clove, grated
- ¼ teaspoon sea salt, plus more to taste
- 4 large eggs
- 1 tablespoon white wine vinegar
- Freshly ground black pepper
- Fresh dill or parsley, for garnish
- Pita, for serving
Instructions
- In a small skillet, combine the olive oil, Aleppo pepper, cumin, and paprika. Place over medium heat and cook for 30 seconds to 1 minute, or until the oil is fragrant and lightly bubbling. Remove from the heat and transfer to a heatproof bowl to prevent burning.
- In a medium bowl, stir together the yogurt, garlic, and salt.
- Poach the eggs. Crack the eggs into four separate small bowls or ramekins. Bring a medium pot of water to a gentle boil. Add the vinegar and stir the water so that it moves in a circular motion. Gently drop the eggs into the water, give the water one more gentle stir, and cook for 3½ to 4 minutes, or until the eggs are cooked to your liking.
- Use a slotted spoon to scoop the eggs out of the water and transfer to a plate to drain slightly.
- Divide the yogurt between two plates or bowls and spread it in a thick swoosh. Top each one with two eggs and drizzle with the Aleppo pepper oil. Season to taste with salt and pepper, garnish with dill or parsley, and serve with pita.
Notes
Nutrition facts calculated for 1 serving using 1 tablespoon of the oil