Description
This Turkish Eggs recipe (Çılbır) features garlicky, herbed yogurt, soft-poached eggs, and warm Aleppo butter for a bold-flavored, low-carb, healthy savory breakfast or brunch.
Ingredients
Units
Scale
Herbed yogurt
- 1 cup Greek yogurt, room temp
- 1 garlic clove, grated
- 3 tablespoons fresh dill, chopped (divided)
- 3 tablespoons flat-leaf parsley, chopped (divided)
- Salt and pepper to taste
Poached Eggs
- 4 eggs
- 1 tablespoon white vinegar
Aleppo Butter (we use half olive oil to lighten it up- feel free to use all buter)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons Aleppo Chili flakes
- 1 teaspoon sweet paprika
- 1/4 teaspoon cumin
Flaky sea salt
Instructions
- Herby Yogurt Sauce. In a small bowl, whisk the Greek yogurt with the garlic, half of the herbs, and season with salt and pepper. Keep at room temp. Save the remaining herbs for garnish.
- Eggs. Strain each egg in a fine-mesh sieve, swirling it around a bit (letting the watery whites drain), then place each one in a ramekin.
- Poach. Heat 2-3 inches of water in a large saucepan, bring to a boil, then lower the heat to the gentlest of simmers. Stir in the vinegar. Stir the water, then carefully tip each egg (holding the ramekin close to the water) one by one into the pan. Cook until whites are solid and yolks have thickened, about 3 minutes (or to desired doneness. Spoon them out with a slotted spoon and place them on a paper towel-lined plate. The paper towel helps absorb some of the moisture here.
- Aleppo Butter. Heat the butter and olive oil in a small saucepan over medium heat. Stir in the spices, then turn off the heat.
- Assemble. In two warmed, wide, shallow bowls, divide the herby yogurt to create the base for the eggs spreading it out. ( You can do this while the eggs are poaching). Top with two poached eggs, then spoon the warm Aleppo Butter over the top.
- Garnish. Sprinkle flaky sea salt, and the fresh herbs. Serve immediately.
Notes
Serving Tip: Warm the serving bowls (I just put them in my oven, set to 150F) and make sure the yogurt is at room temperature. Cold yogurt dulls flavor and can seize when topped with hot butter. Let it sit out 20 minutes—or warm gently by setting the bowl over warm water and stirring until loose and creamy.
The yogurt can be made up to 2 days ahead, stored in an airtight container in the fridge, but bring to room temperature before using.
Nutrition
- Serving Size: 2 eggs with ½ cup herbed yogurt
- Calories: 519
- Sugar: 6.5 g
- Sodium: 552.9 mg
- Fat: 42.7 g
- Saturated Fat: 15.8 g
- Carbohydrates: 9 g
- Fiber: 1.1 g
- Protein: 26.2 g
- Cholesterol: 421.1 mg
