Why Make This Recipe
Turkish Eggs with Herbed Yogurt, also known as Çılbır, is a delightful dish that combines the richness of poached eggs with the creaminess of seasoned yogurt. This recipe is perfect for breakfast, brunch, or a light dinner. The unique combination of flavors and textures, along with fresh herbs, makes it a beautifully satisfying meal. Plus, it’s easy to make and can be served with crusty bread for a complete experience.
How to Make Turkish Eggs with Herbed Yogurt
Ingredients:
- 2 large eggs
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon red pepper flakes
- Fresh herbs (like dill or mint), chopped
- Salt and pepper to taste
- Crusty bread for serving
Directions:
- In a small bowl, mix the Greek yogurt with minced garlic, salt, and chopped herbs. Set aside.
- Bring a pot of water to a gentle simmer and poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny.
- In a separate pan, melt the butter and olive oil together over medium heat. Add red pepper flakes and cook for about a minute until fragrant.
- To serve, spoon the herbed yogurt onto a plate, place the poached eggs on top, and drizzle with the spiced butter.
- Serve warm with crusty bread for scooping.
How to Serve Turkish Eggs with Herbed Yogurt
Serve Turkish Eggs with Herbed Yogurt on a warm plate. Place the herbed yogurt at the bottom, lay the poached eggs on top, and generously drizzle the spiced butter over everything. Offer slices of crusty bread on the side for dipping. Enjoy the delightful combination of flavors together.
How to Store Turkish Eggs with Herbed Yogurt
If you have leftovers, store the herbed yogurt and poached eggs separately in airtight containers in the refrigerator. It is best to eat the dish fresh, but you can keep the yogurt for up to 2 days and poached eggs for up to 1 day. Reheat the eggs gently if needed before serving.
Tips to Make Turkish Eggs with Herbed Yogurt
- Use the freshest eggs for the best texture.
- Don’t overcook the eggs; aim for a runny yolk for a creamy addition to the dish.
- Experiment with different herbs to find your favorite flavor.
- If you want extra creaminess, add a little more yogurt.
Variation
You can add other toppings like sautéed spinach or roasted vegetables for added nutrition. Some people enjoy adding a sprinkle of feta cheese on top for an extra salty flavor.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, you can use regular yogurt, but Greek yogurt gives a richer, creamier texture.
Can I prepare the yogurt mixture in advance?
Absolutely! You can prepare the herbed yogurt mixture a day ahead and store it in the fridge until you’re ready to use it.
How do I make sure my poached eggs turn out perfectly?
Use fresh eggs, simmer the water gently, and create a gentle swirl in the water before adding the eggs. This helps them hold their shape!
Çılbır
Ingredients
For the herbed yogurt
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- Fresh herbs (like dill or mint), chopped use according to preference
For the poached eggs
- 2 large eggs use the freshest eggs for best texture
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon red pepper flakes
Instructions
Prepare Herbed Yogurt
- In a small bowl, mix the Greek yogurt with minced garlic, salt, and chopped herbs. Set aside.
Poach Eggs
- Bring a pot of water to a gentle simmer and poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny.
Prepare Spiced Butter
- In a separate pan, melt the butter and olive oil together over medium heat. Add red pepper flakes and cook for about a minute until fragrant.
Serve
- Spoon the herbed yogurt onto a plate, place the poached eggs on top, and drizzle with the spiced butter. Serve warm with crusty bread for scooping.