Description
Turkish Eggs, also known as Cilbir, are a flavorful and elegant dish made with creamy garlic-infused Greek yogurt, perfectly poached eggs, and a drizzle of smoked paprika chili butter. Topped with fresh herbs and served with toast, this savory breakfast or brunch dish is quick, healthy, and utterly satisfying. #HomemadeRecipes #HealthyRecipesEasy #HighProteinRecipesDinner #QuickDinnerIdeas #FineDiningRecipes
Ingredients
Units
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- 2 large fresh eggs
- 1/2 cup Greek yogurt
- 2 cloves garlic, minced (optional)
- 4 Tablespoons unsalted butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- Fresh herbs (parsley and thyme), chopped, for garnish
- Toast, for serving
Instructions
- In a bowl, mix the Greek yogurt with minced garlic (if using) and set aside.
- Fill a deep skillet or pot with water and bring it to a gentle simmer.
- Crack each egg into a small bowl to prevent breaking the yolk.
- Stir the simmering water to create a whirlpool and gently slide each egg into the center.
- Poach the eggs for 3-4 minutes for runny yolks, then remove with a slotted spoon and drain on a paper towel.
- In a cast iron pan, melt the butter over medium heat.
- Add the smoked paprika and chili flakes, cooking for 30 seconds until fragrant. Do not burn.
- Spread the yogurt mixture onto serving plates or the pan.
- Place the poached eggs on top of the yogurt.
- Drizzle the spiced butter over the eggs and yogurt.
- Garnish with chopped fresh herbs and extra chili flakes. Serve with toast if desired.
Notes
- Use very fresh eggs for best poaching results.
- Garlic is optional in the yogurt for a milder or stronger flavor.
- Serve immediately to enjoy the best texture of poached eggs and warm butter sauce.
- Great as a low-carb option without toast.
Nutrition
- Serving Size: 1 plate
- Calories: 606
- Sugar: 3g
- Sodium: 280mg
- Fat: 49g
- Saturated Fat: 27g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 440mg