Turkish eggs, also known as Çılbır, is a traditional Turkish breakfast dish that combines poached eggs with creamy garlic-infused yogurt and a spicy, buttery Aleppo pepper sauce. The richness of the yogurt, the perfectly poached eggs, and the aromatic spices create a delicious and luxurious breakfast or brunch platter. Paired with toasted bread, this dish is perfect for dipping and savoring every bit of flavor.
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.
Conclusion:
Turkish eggs with garlic yogurt and Aleppo pepper butter offer an incredible combination of textures and flavors. The creamy, garlicky yogurt pairs beautifully with the rich, runny yolks of poached eggs, and the spicy butter adds warmth and depth. Serve it as an impressive brunch option or a hearty breakfast to start your day with a burst of Mediterranean-inspired flavors.
Turkish Eggs with Garlic Yogurt and Aleppo Pepper Butter
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.