Turkish Eggs (Çılbır)
A dish that comes together in just 10 minutes, requires minimal ingredients, and delivers that perfect “wow” factor.
Recipe by Tiffany Kate-Lyn Matthews
Preparation time: 12 – 15 minutes
Cooking time: 10 – 12 minutes
Ingredients:
- For the Yogurt Base:
- 1 cup full-fat Greek yogurt
- 1 clove garlic, finely grated or minced
- Salt to taste
- For the Poached Eggs:
- 2 large eggs
- 1 Tbsp white vinegar
- Water (for poaching)
- For the Spiced Butter Sauce:
- 2 Tbsp unsalted butter
- 1 tsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili flakes
- ½ tsp ground cumin
- To Serve:
- Fresh dill or parsley, chopped
- Toasted sourdough
How To Make Turkish Eggs
- In a bowl, mix the Greek yogurt with grated garlic and a pinch of salt.
- For a smoother consistency, let it sit at room temperature or warm it slightly in a heatproof bowl over a pot of hot water (double boiler style).
- Bring a pot of water to a gentle simmer (not a rolling boil).
- Add vinegar.
- Swirl the water with a spoon to create a vortex and gently drop in each egg.
- Cook for about 3-4 minutes for a soft, runny yolk.
- Remove with a slotted spoon and drain on paper towels.
- Melt butter in a small pan over low heat.
- Stir in olive oil, paprika, chili flakes and cumin.
- Let it sizzle for 30 seconds until fragrant, then remove from heat.
- Spread the garlic yogurt onto a plate or shallow bowl.
- Top with the poached eggs.
- Drizzle generously with the spiced butter sauce.
- Garnish with fresh dill or parsley.
- Serve immediately with warm sourdough.
Chefs Tip: If you’re making multiple eggs, poach them in batches to avoid crowding the pan. Too many eggs at once can cause
them to stick together or cook unevenly. Let the butter and spices sizzle on low heat for just 30 seconds to release their flavours. Be careful not to burn the paprika or chili flakes, as they can turn bitter.