Turkish Eggs (Cilbir)

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This Turkish eggs recipe was a surprise for me. I feel like I've seen and done it all at my age, so you can only imagine my shock at finding a new way to prepare eggs. I would never have thought to pair yogurt with poached eggs and spicy red pepper butter, but it might be my new favorite breakfast. Fried eggs also work in this, anyway you like them. Serve with toasted crusty bread for dipping.

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Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
Servings:
2

Ingredients

Yogurt Spread:

  • 1 cup Greek yogurt, at room temperature

  • 1 clove garlic

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon salt, or to taste (Optional)

  • 1 pinch cayenne pepper

  • 2 ½ tablespoons finely chopped fresh dill, or to taste

Aleppo Butter:

  • ½ stick unsalted butter

  • 1 tablespoon Aleppo chili flakes

  • ½ teaspoon smoked paprika

  • ¼ teaspoon ground cumin

Parsley and Jalapeño Oil (optional):

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon diced jalapeno pepper

  • 2 tablespoons olive oil (Optional)

  • 1 pinch salt (Optional)

Poached Eggs:

  • 1 tablespoon white vinegar, or as needed

  • 4 large eggs

  • 1 pinch sea salt

Directions

  1. Make yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.

  2. Make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chili flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.

  3. Make parsley and jalapeño oil: Grind parsley and jalapeño together in a mortar. Drizzle in olive oil and season with salt; stir to combine.

  4. Make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.

  5. Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some jalapeño oil. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top.

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
57g Fat
9g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 616
% Daily Value *
Total Fat 57g 73%
Saturated Fat 25g 123%
Cholesterol 456mg 152%
Sodium 743mg 32%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 20g
Vitamin C 11mg 56%
Calcium 87mg 7%
Iron 6mg 31%
Potassium 306mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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