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Turkish Eggs (Cilbir)

Rated as 4.87 out of 5 Stars
69k

"At my age I feel like I've seen and done it all, so you can only imagine my shock at finding a new way to do eggs. I would never have thought to pair yogurt with poached eggs and a spicy red pepper butter, but it might be my new favorite breakfast now. Fried eggs also work in this, any way you like 'em. Serve with toasted crusty bread for dipping."
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Ingredients

35 m servings 616
Original recipe yields 2 servings (4 eggs)

Directions

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  1. Spoon yogurt into a medium bowl. Grate in garlic and mix to combine. Season with salt, pepper, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
  2. Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add cumin, paprika, and chili flakes. Stir until color is uniform, then turn off heat and let spices infuse.
  3. Grind parsley and jalapeno together in a mortar. Season with salt, drizzle in olive oil, and stir to combine.
  4. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
  5. Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt out into a bed for the eggs, carving ridges into the top to catch the oil. Drizzle on some jalapeno oil. Top with eggs and a spoonful or two of the Aleppo butter. Sprinkle sea salt on top.

Footnotes

  • Chef's Note:
  • You can use any other chili flakes in place of the Aleppo variety and, of course, use Turkish yogurt if available.

Nutrition Facts


Per Serving: 616 calories; 57.1 8.6 19.9 455 743 Full nutrition

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Reviews

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Substituted red pepper flakes for the Aleppo. My wife finished hers before I could sit down! Very tasty! Thanks Chef John!

I used pita bread as Chef John commanded.

This might be the best thing I have ever made. I had all the ingredients, including Aleppo pepper ,so it was a no brainer when I saw this video . I absolutely demolished the plate. WOW is this g...

Simply amazing flavors! My new favorite breakfast!

Didn't have fresh garlic- the pungency of fresh garlic (rather than powdered or pre-chopped) would have made this even better. Worth it to use Aleppo peppers- find them at your local Mediterrane...

I love this recipe! I've made this several times and it is amazing every time.

This is really outstanding, and I think both oils are worthwhile. My only note would be to leave plating until the eggs are cooked and draining on paper towel--otherwise the yogurt and oils kind...

Really lovely, I added tarragon to the yogurt as well, it was so yummy

Made without the optional parsley and jalapeno oil, and just used regular crushed red pepper. Excellent. I made sure to warm the plate before assembly and made naan for dipping.