Turkish Eggs (Çılbır)
Soft poached eggs on garlicky yogurt, drizzled with warm paprika butter and served with crusty bread for dipping.
- Servings
- 2
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
Ingredients
- white or cider vinegar stays the same: It flavors the poaching water, which stays the same amount.
Equipment
- Wide saucepan
- Slotted spoon
- Small skillet
Instructions
Stir the yogurt, garlic and salt together and spread it into two shallow bowls.
Bring a wide saucepan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup.
Stir the water to make a gentle whirlpool and slide in the eggs one or two at a time. Poach until the whites are set and the yolks still soft, 3 minutes. Lift out with a slotted spoon and drain on a paper towel.
Melt the butter in the small skillet over medium heat until it foams and smells nutty, then take it off the heat and stir in the paprika and pepper flakes.
Set two eggs on each bowl of yogurt, spoon the red butter over them and scatter with dill. Serve with the toast for dipping.
Notes
- Cold yogurt cools the eggs fast; take it out of the fridge while you prep, or warm the bowls first.
- Aleppo pepper or Urfa biber, if you have them, are traditional in place of the paprika and flakes.
My notes
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Nutrition estimate
- Calories
- 635
- Protein
- 31 g
- Carbs
- 48 g
- Fat
- 35 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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