Description
Cilbir is a traditional Turkish breakfast dish featuring perfectly poached eggs served over a garlicky, creamy Greek yogurt sauce, topped with spicy Aleppo pepper-infused olive oil. This simple yet flavorful recipe combines silky yogurt, tender poached eggs, and a warm, aromatic drizzle of chili oil for a comforting and elegant start to your day.
Ingredients
Yogurt Sauce
- 1 cup plain Greek yogurt (made with whole milk, at room temperature)
- 1 to 2 garlic cloves (finely minced)
- Pinch of kosher salt
Eggs
- 2 large eggs
- 1 to 2 tablespoons vinegar (optional, for poaching water)
Spiced Olive Oil
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Aleppo pepper (or red pepper flakes)
Instructions
- Prepare the yogurt sauce: In a small mixing bowl, combine the room-temperature Greek yogurt, finely minced garlic, and a good pinch of kosher salt. Whisk together until smooth and well blended. Divide the mixture evenly between two serving bowls and set aside.
- Heat the poaching water: Fill a medium saucepan with water and bring it to a gentle boil. Add 1 to 2 tablespoons of vinegar to the water to help the eggs coagulate better while poaching.
- Prepare the eggs for poaching: Crack each egg individually into a small fine mesh sieve held over a bowl. Gently swirl the eggs in the sieve to drain off the more liquidy parts of the whites, which helps achieve a tidier poached egg. Then transfer each egg to a small ramekin or bowl for easy addition to the water.
- Poach the eggs: Once the water is boiling, use a wooden spoon to stir the water and create a gentle vortex. Carefully slide one egg into the center of the vortex and cook for 2 to 3 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the egg and place it on a parchment-lined plate. Repeat with the second egg.
- Make the spiced olive oil: While the second egg cooks, heat the extra virgin olive oil in a small skillet over medium heat. Add the Aleppo pepper (or red pepper flakes) and warm gently until fragrant, about 1 to 2 minutes. Be careful not to burn the spices.
- Assemble the dish: Place the poached eggs carefully on top of the prepared garlic yogurt in each serving bowl. Drizzle the warm, spiced olive oil evenly over the eggs and yogurt.
- Serve immediately: Serve the Cilbir immediately while warm, ideally with rustic bread to scoop up the creamy yogurt and runny egg yolk.
Notes
- You can adjust the amount of garlic to your taste; some prefer a stronger garlic flavor.
- Adding vinegar to the poaching water helps egg whites coagulate better but is optional.
- Aleppo pepper is traditional and has a mildly spicy and fruity flavor; if unavailable, red pepper flakes work as a substitute.
- Serve immediately for best texture; the yogurt and eggs are best enjoyed warm and fresh.
- Rustic bread or crusty sourdough is perfect to accompany this dish for dipping.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
