Turkish Eggs (Cilbir) with Poached Eggs, Garlicky Yogurt, and Spicy Butter Recipe
Turkish Eggs (Cilbir) is a vibrant and flavorful breakfast featuring creamy garlicky Greek yogurt topped with perfectly poached eggs, smoky bacon, and tangy pickled red onions. Enhanced with melted paprika butter and fresh herbs, this dish offers a delightful balance of textures and bold tastes in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Low Salt
Ingredients
Scale
Yogurt Base
- 1 cup Greek yogurt
- 2 garlic cloves (grated)
- 1/2 tsp salt
- 1/4 tsp black pepper
Poached Eggs
- 4 eggs
- 1 tbsp white vinegar (for poaching)
Pickled Red Onions
- 2 slices bacon
- 1/4 cup pickled red onion
- 1/4 cup white vinegar
- 1/4 cup water
- 1 tbsp cane sugar
- 1 tsp salt
Spiced Butter
- 2 tbsp butter
- 1/2 tsp paprika (regular or smoked)
Garnish
- 2 tbsp fresh dill (chopped)
- 2 tbsp chives (chopped)
Instructions
- Pickle the Onions: Slice the red onions and place them in a jar or bowl. Pour over 1/4 cup white vinegar, 1/4 cup water, 1 tablespoon cane sugar, and 1 teaspoon salt. Set aside to let the flavors develop while preparing the rest of the dish.
- Prepare the Yogurt: In a mixing bowl, add the Greek yogurt. Grate the garlic cloves directly into the yogurt and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir the mixture thoroughly and set aside.
- Cook the Bacon: Cook the two slices of bacon in a skillet until crispy. Remove and place on a plate lined with a paper towel to absorb excess grease and keep warm. Meanwhile, bring a large pot of water to a boil for the eggs.
- Poach the Eggs: Crack each egg into a small ramekin or bowl. Add 1 tablespoon white vinegar to the boiling water and stir quickly to create a whirlpool. Gently drop each egg one by one into the center of the whirlpool. Poach the eggs for 3 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and place on paper towels to drain.
- Make the Spiced Butter: In a small saucepan, melt 2 tablespoons of butter over medium heat. Once melted, add 1/2 teaspoon paprika (regular or smoked) and stir to combine. Remove from heat immediately to prevent burning.
- Assemble the Dish: Divide the garlicky yogurt evenly between two bowls. Place two poached eggs on top of each yogurt base, then add the cooked bacon slices. Drizzle the paprika-infused melted butter generously over the eggs and bacon. Garnish with pickled red onions, chopped fresh dill, and chopped chives. Add additional salt and pepper to taste. Serve immediately and enjoy!
Notes
- Use fresh eggs for best poaching results; older eggs tend to spread out more in the water.
- If you prefer, substitute turkey bacon or omit bacon for a vegetarian variation.
- For a smoky flavor, use smoked paprika in the butter.
- Pickled onions can be prepared in advance and stored in the refrigerator for up to a week.
- Serve with toasted bread to soak up the delicious yogurt and butter sauce.
Keywords: Turkish eggs, Cilbir, poached eggs, garlicky yogurt, pickled red onions, paprika butter, breakfast recipe, easy Turkish breakfast
