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Turkish Poached Eggs (Çilbir)

Gluten-Free, Dairy-Free Optional

Turkish poached eggs, or Çilbir (pronounced chil-bir), is a dreamy, nutrient-packed breakfast consisting of perfectly poached eggs on a bed of thick garlicky yogurt. If you thought you love eggs, wait till you try this!

Pro-Tips

  • I love to add greens to all my meals for a boost of vitamins and minerals. Sautéed spinach, crisp arugula or roasted Brussels sprouts make delicious companions to this dish.

  • Great alongside roasted baby potatoes.

  • Add (or replace yogurt with) hummus.

  • Use a plant-based plain yogurt instead.

  • Aleppo pepper is less spicy than red chili flakes, but you could swap it or add chili crunch to add more spice. 

  • Not enough protein? This would be great with mini lamb meatballs!

turkish-eggs-cilbir.jpg

Ingredients

  • 1 cup plain yogurt, room temperature

  • 1 garlic clove, grated or minced

  • 2 tablespoons fresh mint, chopped, plus more for garnish

  • 1 small lemon, zested

  • ¼ teaspoon kosher salt

  • 4 large eggs, cold

  • 2 tablespoons olive oil

  • 2 tablespoons ghee

  • 2 teaspoons aleppo pepper

  • ¼ teaspoon ground cumin, optional

  • 1 pinch flaky salt

  • Fresh cracked black pepper

  • Sourdough bread for serving (optional)

Instructions

  1. Fill a saucepan with 3 to 4 inches of water and place on high heat to bring it to a boil. Once it boils, reduce heat to a simmer.

  2. In the meantime, combine yogurt, garlic, mint, lemon zest, and salt in a small bowl, and whisk until smooth. Spread it equally between two plates then set it aside at room temperature.

  3. Once the water is at a steady simmer, crack the eggs into small bowls or ramekins, then gently slide them into the water one at a time. Wait about 15 seconds between each egg. For firm whites and a runny yolk, set a 3-4 minute timer from the moment you drop the egg in (do not go longer!).

  4. While the eggs are poaching, place the olive oil and ghee in a small saucepan over medium heat. Once the ghee melts, add the aleppo pepper and a pinch of cumin, and stir it or swirl the pan for a few seconds. Turn off the heat and set the pan aside.

  5. Once the eggs are cooked to your liking, remove them with a slotted spoon onto paper towels. Then place two eggs on each plate, pour the spicy oil over the eggs along with yogurt. Garnish with more fresh mint, flaky salt, and fresh cracked pepper. Serve immediately (with or without bread).

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