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Cilbir: Turkish Eggs in Garlicky Yogurt Sauce Recipe

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4.2 from 6 reviews

Cilbir is a classic Turkish breakfast dish featuring perfectly poached eggs served over a creamy, garlicky yogurt sauce and finished with a warm, spicy olive oil infused with Aleppo pepper. This simple, flavorful dish pairs wonderfully with rustic bread, making it an ideal savory start to your day or a light brunch option.

Ingredients

Yogurt Sauce

  • 1 cup plain Greek yogurt (made with whole milk, at room temperature)
  • 1 to 2 garlic cloves (finely minced)
  • A good pinch of kosher salt

Poached Eggs

  • 2 eggs
  • 1 to 2 tablespoons vinegar (optional, for poaching water)

Spicy Olive Oil

  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons Aleppo pepper (or red pepper flakes)

Instructions

  1. Prepare the Yogurt Sauce: In a small mixing bowl, combine the room-temperature Greek yogurt, finely minced garlic, and a good pinch of kosher salt. Whisk thoroughly until smooth. Divide the garlicky yogurt evenly between two serving bowls and set aside while you prepare the eggs.
  2. Boil Water with Vinegar: Bring a medium saucepan filled with water to a boil. Stir in 1 to 2 tablespoons of vinegar if using — this helps the egg whites coagulate better during poaching.
  3. Prepare Eggs for Poaching: Crack one egg into a small fine mesh sieve held over a bowl. Gently swirl the egg in the sieve to drain some of the thinner liquid from the egg whites, which helps in creating a neater poached egg. Transfer the egg carefully into a small ramekin or bowl for easy handling.
  4. Create a Vortex and Poach First Egg: When the water reaches a boil, reduce heat to maintain a gentle simmer. Using a wooden spoon, stir the water to create a vortex. Quickly slide the egg from the ramekin into the center of the vortex. Let it cook for 2 to 3 minutes until the white is set but the yolk remains runny.
  5. Remove and Drain Poached Egg: Use a slotted spoon to lift the poached egg out of the water. Place it on a plate lined with parchment paper to drain excess water and keep its shape intact.
  6. Poach the Second Egg: Repeat steps 3 to 5 to poach the second egg, ensuring consistent doneness.
  7. Prepare Spicy Olive Oil Sauce: While the second egg cooks, heat the extra virgin olive oil in a small skillet over medium heat. Stir in the Aleppo pepper or red pepper flakes and warm gently for about 1 minute until fragrant, taking care not to burn the spices.
  8. Assemble and Serve: Place each poached egg carefully on top of the garlicky yogurt in the serving bowls. Drizzle the warm spicy olive oil evenly over the eggs and yogurt. Serve immediately with rustic bread for dipping and enjoying this flavorful Turkish breakfast.

Notes

  • Using Greek yogurt made from whole milk yields a creamier texture, but low-fat varieties can be substituted.
  • Vinegar in poaching water is optional but helps the egg whites set nicely.
  • Drain excess liquid from the egg whites for tidier poached eggs.
  • Aleppo pepper provides a mild heat and fruity flavor, but you can substitute with crushed red pepper flakes.
  • Serve immediately to enjoy the warm olive oil sauce and perfectly runny egg yolks.

Find it online: https://recipesbyliza.com/cilbir-turkish-eggs-in-garlicky-yogurt-sauce-recipe/