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Cilbir: Turkish Eggs in Garlicky Yogurt Sauce Recipe

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4.2 from 7 reviews

Cilbir is a traditional Turkish breakfast dish featuring poached eggs served atop garlicky Greek yogurt and drizzled with a warm, spicy olive oil sauce. This quick and flavorful recipe combines creamy, tangy, and spicy elements, making it a perfect savory start to the day.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

For the Yogurt Sauce

  • 1 cup plain Greek yogurt (made with whole milk, at room temperature)
  • 1 to 2 garlic cloves (finely minced)
  • Pinch of kosher salt

For the Poached Eggs

  • 2 eggs
  • 1 to 2 tablespoons vinegar (optional, for poaching water)

For the Spiced Olive Oil

  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons Aleppo pepper (or red pepper flakes)

Instructions

  1. Prepare the Yogurt Sauce: In a small mixing bowl, combine the room-temperature Greek yogurt, finely minced garlic, and a good pinch of kosher salt. Whisk the mixture well until smooth and creamy. Divide this garlicky yogurt sauce evenly between two serving bowls and set aside.
  2. Boil the Water: Fill a medium saucepan with water and bring it to a boil. Once boiling, stir in the vinegar if using. The vinegar helps the egg whites coagulate more quickly when poaching.
  3. Prep the Eggs: Crack one egg into a small fine mesh sieve held over a small bowl. Gently swirl the egg in the sieve to drain the watery part of the whites. This step helps create a neater, more compact poached egg. Transfer the egg carefully into a small ramekin.
  4. Create a Water Vortex: When the water is boiling, use a wooden spoon to stir it vigorously in one direction, creating a swirling vortex. This motion helps wrap the egg whites around the yolk when the egg is added.
  5. Poach the Eggs: Quickly slide the egg from the ramekin into the center of the vortex. Cook the egg for 2 to 3 minutes until the whites are set but the yolk remains runny. Use a slotted spoon to gently lift the egg out and transfer it to a plate lined with parchment paper to drain any excess water.
  6. Repeat for Second Egg: Prepare and poach the second egg following the same method as the first.
  7. Make the Spiced Olive Oil: While the second egg cooks, warm the extra virgin olive oil in a small skillet over medium heat. Add the Aleppo pepper or red pepper flakes to the oil, stirring frequently, and cook briefly until fragrant. Be careful not to burn the pepper.
  8. Assemble the Dish: Place each poached egg onto the prepared bowls of garlicky yogurt. Drizzle the warm, spiced olive oil evenly over the eggs and yogurt.
  9. Serve: Serve the Cilbir immediately with rustic bread for dipping into the creamy yogurt and runny yolks.

Notes

  • Using room-temperature yogurt ensures the sauce is smooth and mixes well with the garlic.
  • Draining the watery whites helps create a more visually appealing poached egg with tighter whites.
  • Vinegar in the poaching water is optional but helps the egg whites coagulate faster.
  • Adjust the amount of garlic and Aleppo pepper to your taste preference for spiciness and pungency.
  • Serve immediately to enjoy the best texture of the poached eggs and warm oil.
  • Rustic bread, such as sourdough or a crusty baguette, pairs perfectly as an accompaniment.
  • Author: Olivia
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Turkish

Find it online: https://iamstarved.com/cilbir-turkish-eggs-in-garlicky-yogurt-sauce-recipe/