If you love rich, creamy flavors, Turkish Eggs (Çılbır) are the dish you need to try!
An incredible combination of velvety yogurt, poached eggs, and aromatic paprika butter that will transport you straight to the heart of the East. This recipe has been around for centuries—it was even served in the palaces of the Ottoman sultans!
WHAT MAKES TURKISH EGGS SO SPECIAL?
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Poached eggs – soft, juicy, and delicious, they melt perfectly into the yogurt.
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Strained yogurt – cool and velvety, it brings balance to the dish.
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Paprika butter – aromatic and spicy, it elevates the flavor.
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Crispy bread – because you simply can’t leave a drop of that luscious sauce behind!
HOW DO WE ENJOY TURKISH EGGS?
🍞 By dipping crispy bread into the yogurt and buttery sauce.
🌿 With fresh herbs like dill or mint for extra aroma.
🌶️ A sprinkle of chili flakes for an extra kick.
TURKISH EGGS VARIATIONS WORTH TRYING!
🥑 Avocado – A modern twist, where the yogurt is enriched with mashed avocado for a creamy texture and healthy fats.
🌶️ With harissa – Instead of plain paprika, add a spicy harissa sauce for a more intense flavor.
🍞 On toasted bread – Instead of serving it in a bowl, you can spread the yogurt over a slice of crispy bread and place the poached egg and sauce on top.
🥒 With cucumber and fresh herbs – Add thin slices of cucumber and fresh mint for a lighter and more refreshing version.
Turkish eggs are a dish that adapts easily, but no matter which variation you choose, the combination of yogurt, egg, and aromatic butter remains irresistible! 😍🍳
If you’re looking for the ultimate comfort food, Turkish Eggs are exactly what you need!
Turkish Eggs
Ingredients
For the eggs
- 2 fresh eggs
- salt
For the yogurt
- 250 gr full-fat strained yogurt
- 1 garlic clove
- ½ tsp freshly ground black pepper
- ¼ tsp salt
- 1 pinch cayenne pepper
- 2 ½ tbsp fresh dill, finely chopped
For the butter
- 60 gr unsalted butter
- 1 tbsp chili flakes
- ½ tsp smoked paprika
- ¼ tsp cumin
For serving
- fresh dill
- pickled onions
- toasted bread
Instructions
For the eggs
- Fill a pot with water (at least 7–8 cm deep) and bring it just below a boil. The water should have small bubbles forming at the bottom but should not be vigorously boiling.
- Crack the egg into a small sieve to let the loose, watery part of the white drain away. This helps prevent stringy whites and creates a more compact poached egg.
- Add salt to the water and gently stir it in a circular motion with a spoon to create a small whirlpool. This helps the egg white wrap around the yolk tightly.
- Gently drop the egg into the center of the whirlpool. Do not touch it—let it cook naturally.
- Let the egg cook for 2 minutes.
- Remove the egg with a slotted spoon and place it on paper towels to remove excess moisture.
For the yogurt
- In a bowl, mix the yogurt with the minced garlic, pepper, salt, and chopped dill. Set aside.
For the butter
- In a small pan, melt the butter over low heat. Add the chili flakes, smoked paprika, and cumin. Stir for a few seconds until fragrant, then remove from heat.
To serve
- Spread the seasoned yogurt on a plate, top with poached eggs, and drizzle with the spiced butter.
- Serve with crispy toasted bread.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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