Go Back
To make Turkish eggs, you need a few key ingredients that create a delightful dish. Here is what you will need: - 2 large eggs - 1 cup Greek yogurt - 1 tablespoon olive oil - 1 teaspoon paprika - 1 clove garlic, minced - 1 tablespoon fresh dill, chopped - Salt and pepper to taste - 1 tablespoon red pepper flakes (optional for extra heat) - 2 slices of crusty bread (for serving) Each ingredient plays a role in the flavor and texture of this dish. The Greek yogurt adds creaminess, while the eggs provide richness. The spices give it a warm and inviting taste. Choosing the right ingredients is key to making the best Turkish eggs. Here are some tips: - Eggs: Look for fresh, organic eggs. They should feel heavy and have firm shells. - Greek Yogurt: Choose full-fat Greek yogurt for a creamy texture. Check the label for live cultures for added health benefits. - Olive Oil: Use high-quality extra virgin olive oil. It should have a fruity flavor. - Spices: Fresh spices are crucial. If possible, buy whole spices and grind them at home for the best taste. Quality matters. Fresh ingredients will make your dish shine. While the base recipe is delicious, you can customize your Turkish eggs with toppings. Here are some ideas: - Crumbled feta cheese: Adds a salty and creamy touch. - Chopped nuts: Toasted pine nuts or walnuts can add a nice crunch. - Herbs: Try fresh mint or parsley for a different flavor. - Sautéed spinach: Adds nutrients and color to your dish. Feel free to experiment! These additions can make your Turkish eggs even more exciting. For the full recipe, check the detailed instructions above. Start by preparing the yogurt mixture. In a bowl, combine the Greek yogurt, minced garlic, salt, and pepper. Mix these ingredients well. The garlic adds a lovely flavor. The salt and pepper enhance the yogurt's taste. Let this mixture sit for a few minutes. This resting time allows the flavors to blend beautifully. Next, we need to poach the eggs. Bring a pot of water to a gentle simmer. You want small bubbles, not a rolling boil. Adding a splash of vinegar can help the eggs stay together. Crack the eggs into small bowls. Gently slide each egg into the simmering water. Cook the eggs for about 3-4 minutes. This timing gives you a runny yolk. If you want a firmer yolk, cook them for one more minute. Use a slotted spoon to remove the eggs from the water. Let the excess water drain off. While the eggs are poaching, let’s make the spiced olive oil. Heat the olive oil in a small pan over medium heat. Once the oil is hot, add the paprika and red pepper flakes. Stir them for about 30 seconds. You want the spices to become fragrant but not burnt. This step adds a rich, warm flavor to your dish. Now, you have all the components ready for your Turkish Eggs. For the full recipe, check back to ensure you're all set. Enjoy the process, and get ready for a delicious meal! Poaching eggs can be tricky. Here are a few mistakes to watch for: - Too much heat: A rolling boil can break your eggs apart. Keep the water at a gentle simmer. - Skipping vinegar: Adding a splash of vinegar helps the whites stay together. - Not using fresh eggs: Fresh eggs hold their shape better when poached. You want a runny yolk, right? Here’s how to get it: - Timing is key: Cook your eggs for 3-4 minutes for a runny yolk. - Use a timer: It helps you keep track. - Slide gently: Crack eggs into a dish first. This makes it easy to slide them into the water without breaking. The yogurt is the star of Turkish Eggs. Here are tips to make it better: - Use thick Greek yogurt: It adds creaminess and richness. - Mix in fresh garlic: It gives a nice kick. - Season well: Don’t forget salt and pepper. Adjust to your taste. - Try fresh herbs: Adding dill or mint can brighten the flavor. For a full experience, check out the Full Recipe for Turkish Eggs Delight. {{image_2}} You can switch up the yogurt base for Turkish Eggs. Greek yogurt is thick and creamy, but you might like other options. Try using labneh, a thickened yogurt that adds a tangy twist. Sour cream can also work well for a rich flavor. If you're looking for a dairy-free choice, use a plant-based yogurt. Almond or coconut yogurt can add a unique taste. Garnishes can make your dish shine. Fresh herbs like parsley or mint add brightness. You can also sprinkle feta cheese for a salty kick. If you want more spice, try sumac or za'atar. These spices give a Middle Eastern flair. Crushed nuts like pistachios or walnuts can add crunch. Play around with different flavors to make it your own. Turkish Eggs pair well with many sides. Crusty bread is a must for dipping. You can also serve it with a fresh salad. A simple cucumber and tomato salad works great. For a heartier meal, add roasted vegetables or a grain like quinoa. You can even enjoy it with olives for a Mediterranean touch. These pairings enhance the flavor and texture of your dish. For more details, check the Full Recipe. To store leftover Cilbir, let it cool completely first. Place the poached eggs on top of the yogurt mixture. You can store the yogurt and eggs together. However, I recommend separating them for better taste. Use an airtight container to keep them fresh. They will stay good for about 2 days in the fridge. When you are ready to enjoy your Cilbir again, gently reheat the yogurt. Microwave it for 15-20 seconds. Stir it well to avoid hot spots. For the eggs, use a skillet with a splash of water. Cover it and heat over low for about 2 minutes. This helps keep the yolks runny without overcooking them. Choose glass or BPA-free plastic containers for storage. Glass containers are great because they are easy to clean. They also don’t keep smells like plastic can. Make sure the container is airtight to keep your Cilbir fresh. If you have leftover spiced olive oil, store it in a small jar. It can last up to a week in the fridge. For the full experience, check out the Full Recipe for Turkish Eggs! Cilbir comes from Turkey. It dates back to the Ottoman Empire. This dish is a mix of poached eggs, yogurt, and spices. It became popular for breakfast and brunch. People enjoy it for its creamy texture and rich flavor. The unique blend of garlic and yogurt gives it a special taste. Each region in Turkey may have its own twist on Cilbir. This dish shows how Turkish food brings comfort and joy. You can prepare some parts of Cilbir ahead of time. The yogurt mixture can sit in the fridge for a day. Just mix the Greek yogurt, garlic, salt, and pepper, then chill. Poached eggs do not store well. They are best fresh. However, you can poach them and keep them warm for a short time. Just add them to hot water to reheat for a minute. To serve a crowd, prepare the yogurt mix in advance. You can poach several eggs at once. Use a big pot of simmering water. Keep the poached eggs warm in hot water. This way, you can serve them all at once. Set out crusty bread for dipping. You can also add extra toppings like red pepper flakes and dill for fun. This way, everyone can customize their own plate. Cilbir is not the best for meal prep. The poached eggs are best fresh. However, you can make the yogurt mix ahead. You can also prepare any toppings you like. Just keep them in separate containers. When ready to eat, poach the eggs fresh. This keeps the dish delicious and enjoyable. It is all about that creamy yogurt and runny yolk together! For the full recipe, check out the section above. In this blog post, we explored making Turkish Eggs, or Cilbir. We covered essential ingredients, cooking techniques, and helpful tips. You learned how to poach eggs and enhance yogurt for amazing flavor. We also discussed variations and storage tips to keep leftovers fresh. Turkish Eggs offer a delicious meal for any time of day. With practice, you’ll master this dish and wow your family and friends. Enjoy cooking and savor every bite!

Turkish Eggs (Cilbir)

Elevate your breakfast game with the incredible taste of Turkish Eggs, or Cilbir! This delightful dish features poached eggs over creamy Greek yogurt, drizzled with spiced olive oil for a flavor explosion. In our latest blog post, you'll find easy-to-follow steps, ingredient tips, and customizable variations to make it your own. Ready to impress your taste buds? Click through to discover the irresistible recipe and enjoy Cilbir today!
Print Recipe Pin Recipe

Ingredients
  

2 large eggs

1 cup Greek yogurt

1 tablespoon olive oil

1 teaspoon paprika

1 clove garlic, minced

1 tablespoon fresh dill, chopped

Salt and pepper to taste

1 tablespoon red pepper flakes (optional for extra heat)

2 slices of crusty bread (for serving)

Instructions
 

Start by preparing the yogurt mixture. In a bowl, combine the Greek yogurt, minced garlic, salt, and pepper. Mix well and set aside to let the flavors meld.

    Bring a pot of water to a gentle simmer (not a rolling boil) and add a splash of vinegar (optional, helps the eggs hold their shape).

      Crack the eggs into separate small dishes (this will help you gently slide them into the simmering water). Carefully slide each egg into the water, one at a time.

        Poach the eggs for about 3-4 minutes for a runny yolk. If you prefer a firmer yolk, you can cook them for an additional minute.

          While the eggs are poaching, heat the olive oil in a small pan over medium heat. Once hot, add the paprika and red pepper flakes, stirring for about 30 seconds until fragrant but not burnt.

            Remove the poached eggs from the water using a slotted spoon, letting the excess water drain off. Carefully place them on a plate.

              To assemble the dish, spread a generous layer of the garlic yogurt on the bottom of a shallow bowl or plate. Place the poached eggs on top of the yogurt.

                Drizzle the spiced olive oil mixture over the eggs and yogurt. Finish with a sprinkle of chopped dill for freshness and garnish with additional red pepper flakes if you like.

                  Serve the Turkish Eggs with slices of crusty bread for dipping into the yolk and yogurt mixture.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2