Few breakfast dishes are as rich, creamy, and indulgent as Turkish Eggs with Garlic Yogurt and Aleppo Pepper Butter. This traditional dish, known as Çılbır, combines silky poached eggs, garlicky yogurt, and a warm, spiced butter drizzle for an irresistible flavor explosion.
Imagine dipping a crispy slice of toasted bread into velvety yogurt, runny egg yolk, and spicy Aleppo-infused butter—every bite is pure bliss. If you’re looking for a simple yet gourmet breakfast, this dish is a must-try.
Let’s dive into the history, benefits, and step-by-step process of making this Turkish classic at home!
Why You’ll Love Turkish Eggs with Garlic Yogurt and Aleppo Pepper Butter
- Incredibly Flavorful: A perfect balance of creamy, tangy, and spicy flavors.
- High in Protein: A nutrient-dense meal that keeps you full for hours.
- Easy to Make: Simple ingredients, quick prep, and minimal cleanup.
- Perfect for Any Occasion: Great for breakfast, brunch, or even a light dinner.
What Are Turkish Eggs (Çılbır)?
Turkish Eggs (Çılbır) is a traditional Ottoman dish that dates back to the 15th century. It consists of:
- Poached eggs: Soft and delicate, with a runny yolk.
- Garlic-infused yogurt: Creamy and slightly tangy, with a hint of warmth from za’atar.
- Aleppo pepper butter: A rich, aromatic sauce that ties everything together.
This dish is typically served with warm, toasted bread to scoop up every delicious bite.
Ingredients You’ll Need
| Category | Ingredients | Amount |
|---|---|---|
| For the Garlic Yogurt | Plain full-fat Greek yogurt (room temperature) | 3 cups |
| Garlic cloves, finely minced | 4 | |
| Salt | ½ tsp | |
| Black pepper | ¼ tsp | |
| Za’atar seasoning | 1 tsp | |
| For the Poached Eggs | Fresh eggs | 4 |
| Vinegar (optional, helps eggs hold shape) | 1 tbsp | |
| For the Aleppo Pepper Butter | Butter | 2 tbsp |
| Extra virgin olive oil | 1½ tbsp | |
| Aleppo pepper (or red pepper flakes) | 2 tsp | |
| For Serving | Freshly chopped dill | As needed |
| Toasted bread slices | As needed |
Step-by-Step Instructions
1. Prepare the Garlic Yogurt
- In a bowl, mix Greek yogurt, minced garlic, salt, black pepper, and za’atar.
- Stir well until fully combined.
- Spread the yogurt onto a large serving platter and set aside.
2. Poach the Eggs
- Bring a pot of water to a gentle simmer (not boiling).
- Add a splash of vinegar to help the eggs hold their shape.
- Crack an egg into a small bowl, then gently slide it into the water.
- Poach for 3-4 minutes until the whites are set but the yolks remain soft.
- Use a slotted spoon to remove the eggs and place them on a paper towel to drain.
3. Prepare the Aleppo Pepper Butter
- In a small saucepan, melt butter and olive oil over medium heat.
- Once bubbling, add Aleppo pepper (or red pepper flakes).
- Stir and cook for 1 minute, ensuring the spices don’t burn.
4. Assemble the Dish
- Place the poached eggs over the yogurt on the serving platter.
- Drizzle the warm Aleppo butter over the eggs and yogurt.
- Sprinkle with fresh dill for added freshness.
5. Serve & Enjoy!
- Serve immediately with toasted bread slices for dipping.
- Enjoy the rich, creamy, and spicy flavors in every bite.
What Makes This Dish So Special?
1. Creamy and Comforting
The garlic-infused Greek yogurt provides a rich and velvety base, making every bite incredibly satisfying.
2. A Perfect Balance of Flavors
The tanginess of the yogurt, the spicy butter drizzle, and the runny yolk create an unforgettable combination.
3. Packed with Nutrients
This dish is rich in protein, healthy fats, and probiotics, making it a wholesome breakfast choice.
4. Simple Yet Sophisticated
Despite its gourmet appearance, this recipe is easy to make with just a few pantry staples.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 18g |
| Carbohydrates | 5g |
| Fat | 25g |
| Fiber | 1g |
| Sugar | 3g |
Serving Suggestions
Best Bread Pairings
- Turkish Simit: A sesame-crusted bread that pairs beautifully.
- Pita Bread: Soft and chewy, perfect for scooping up the yogurt.
- Sourdough Toast: A crispy and slightly tangy contrast.
Side Dish Ideas
- Fresh Tomato & Cucumber Salad for a refreshing contrast.
- Olives & Feta Cheese for a Mediterranean twist.
- Avocado Slices for extra creaminess.
FAQ Section
1. Can I use a different type of yogurt?
Yes! You can use plain full-fat yogurt or labneh for a similar creamy texture.
2. What can I substitute for Aleppo pepper?
If you don’t have Aleppo pepper, use red pepper flakes or smoked paprika.
3. How do I make sure my poached eggs come out perfect?
- Use fresh eggs for the best results.
- Keep the water at a gentle simmer (not boiling).
- Add a splash of vinegar to help the whites set.
4. Can I make the yogurt mixture ahead of time?
Yes! The garlic yogurt can be made a day in advance and stored in the fridge.
5. How do I store leftovers?
- Yogurt mixture: Store in an airtight container for up to 2 days.
- Poached eggs: Best enjoyed fresh but can be stored for 24 hours in cold water.
6. What other toppings can I add?
- Crumbled feta cheese for extra saltiness.
- Pine nuts or walnuts for a crunchy texture.
- Fresh mint or parsley for a different herbal note.
Final Thoughts & Call to Action
If you’re looking for a breakfast that’s easy, nutritious, and packed with flavor, Turkish Eggs with Garlic Yogurt and Aleppo Pepper Butter is the perfect choice. It’s a traditional dish that feels both comforting and gourmet at the same time.
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Turkish Eggs with Garlic Yogurt and Aleppo Pepper Butter
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Creamy garlic yogurt is topped with poached eggsand drizzled with a rich, spicy Aleppo pepper butter sauce. Garnished withfresh dill, this Turkish-inspired dish is perfect for a flavorful breakfast orbrunch.
Ingredients
- 3 cups plain full-fat Greek yogurt (at room temperature)
- 4 garlic cloves (finely minced)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp za’atar seasoning
- 4 eggs
- 2 Tbsp butter
- 1 1/2 Tbsp extra virgin olive oil
- 2 tsp Aleppo pepper (or substitute with red pepper flakes)
- Freshly chopped dill (for garnish)
- Toasted bread slices (for serving)
Instructions
- Prepare Garlic Yogurt: In a mixing bowl, combine the room-temperature Greek yogurt with minced garlic, salt, black pepper, and za’atar seasoning. Stir well to combine. Spread the seasoned yogurt onto a large serving platter and set aside.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add a splash of vinegar (optional) to help the eggs hold their shape. Crack one egg at a time into a small bowl, then gently slide each egg into the simmering water. Poach for about 3-4 minutes until the whites are set, but the yolks remain soft. Using a slotted spoon, carefully remove the poached eggs and place them on a paper towel to drain.
- Prepare the Aleppo Pepper Butter: In a small saucepan, melt the butter and olive oil over medium heat. Once the butter starts to bubble, add the Aleppo pepper (or red pepper flakes) and stir. Cook for about 1 minute until fragrant, being careful not to burn the spices.
- Assemble the Platter: Arrange the poached eggs over the yogurt on the serving platter. Drizzle the spicy Aleppo pepper butter over the eggs and yogurt.
- Garnish and Serve: Sprinkle freshly chopped dill over the top for a fresh herbal note. Serve with toasted bread slices on the side for dipping.
Notes
- Make-Ahead Tip: The garlic yogurt can be prepared a day in advance and stored in the fridge.
- Egg Poaching Hack: Use a fine-mesh strainer to remove excess egg whites for neater poached eggs.
- Storage: This dish is best served fresh, but leftovers can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish