Turkish Eggs (Cilbir)
Turkish Eggs, also known as Cilbir, are a simple yet stunning dish made with creamy garlic yogurt, perfectly poached eggs, and a buttery chili oil drizzle. Ready in under 20 minutes, it's the kind of breakfast (or brunch) that feels special without the fuss.
Foto: Cafe DelitesBahan-bahan
- 1/2 cup plain Greek yogurt
- 1 clove garlic (finely minced or crushed)
- 1 tsp olive oil
- 3 1/2 tbsp unsalted butter
- ¼ tsp sweet paprika (or smoke paprika)
- 1 pinch red chili flakes (adjust to taste)
- 2 large fresh eggs
- 2 tbsp white vinegar (for poaching)
- 2 tbsp Fresh parsley (finely chopped (for garnish))
- a pinch salt (to taste)
- a pinch cracked pepper (to taste)
Langkah-langkah
In a small bowl, mix the yogurt, crushed garlic, and olive oil until smooth. Spread it onto your serving plate to create a creamy bed for the eggs. Set aside.
Melt the butter in a small frying pan over low to medium heat. Add the paprika and chili flakes, stirring occasionally, until the butter turns golden and fragrant. Keep an eye on it — it can burn quickly. Set aside for later.
Bring a medium pot of water (2–3 inches deep) to a gentle simmer and add the vinegar. Crack each egg into a small bowl or ramekin. Stir the water gently to create a vortex, then slide in one egg at a time. Poach for 3–4 minutes, until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain. Tip: for a clean look, trim any wispy whites before serving.
Place the poached eggs on top of the yogurt. Drizzle with the reserved chili butter, sprinkle with fresh parsley, and season with salt and pepper to taste.
Serve! Turkish eggs are best enjoyed warm with bread on the side for dipping.
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