Turkish Eggs (Cilbir)

Elevate your everyday breakfast with my Turkish eggs recipe! Featuring perfectly poached eggs atop garlicky yogurt and a sweet paprika butter sauce, it’s SO easy! Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine Turkish

Prep Time 1

Cook Time 10

Total Time 11

Servings servings

Calories 347kcal

Author Arman Liew

Ingredients

1 1/2 cups Greek yogurt
2 cloves garlic minced
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vinegar
4 large eggs room temperature
2 tablespoons butter
1 teaspoon sweet paprika

Instructions

Combine the yogurt, garlic, salt, and pepper, and mix until combined.
Bring a large saucepan of water to a boil. Once it begins to boil, reduce the heat to low and add the vinegar.
Using a metallic spoon, give the water a stir in the center and, one at a time, break the eggs into them. Cook the eggs for 2-3 minutes, or until the whites are set. Using a large metal spoon, remove the eggs from the boiling water.
In a small saucepan, add the butter and once melted, add the sweet paprika and whisk until combined.
Divide the yogurt into two bowls, top with two eggs each, and drizzle the sweet paprika butter sauce over the top.

Video

Notes

TO STORE: I don’t recommend storing poached eggs as they’ll lose their runny yolks. Everything else can be stored in separate airtight containers in the fridge for up to one week.

TO REHEAT: The butter can be warmed on the stovetop or in the microwave. Eggs should be poached freshly to order.

Nutrition