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Delish Turkish Eggs Recipe

Delish Turkish Eggs Recipe

Classic Turkish çılbır: cool garlicky yogurt topped with soft-poached eggs and a sizzling Aleppo-chili butter, finished with fresh herbs and crusty bread. Ready in 20 minutes.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 cup plain Greek yogurt, full-fat room temperature
  • 1 clove garlic grated or finely minced
  • 0.75 teaspoon kosher salt
  • 4 large eggs use the freshest eggs you can
  • 1 tablespoon distilled white vinegar for poaching water
  • 2 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil optional, for richness
  • 1 teaspoon Aleppo pepper or use 0.5 teaspoon red pepper flakes
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh parsley chopped
  • 0.25 teaspoon black pepper freshly ground
  • 4 slice crusty bread toasted, for serving

Instructions

Preparation Steps

  • In a bowl, stir yogurt with garlic and 0.25 teaspoon salt until smooth and creamy. Spread the yogurt onto two shallow serving bowls; set aside.
  • Make the chili butter: In a small skillet over medium heat, melt the butter with the olive oil until foamy and just beginning to turn golden. Stir in Aleppo pepper and a pinch of salt, then remove from heat to infuse.
  • Poach the eggs: Bring a medium saucepan of water (about 3 inches deep) to a bare simmer. Add vinegar and 0.5 teaspoon salt. Crack each egg into a small cup, swirl the water, and gently slide in the eggs. Poach until the whites are set and yolks are still runny, about 3 to 4 minutes. Transfer to a paper towel with a slotted spoon.
  • Assemble: Place two poached eggs on each bowl of garlicky yogurt. Spoon the warm Aleppo-chili butter over the eggs and yogurt.
  • Finish and serve: Sprinkle with black pepper, remaining pinch of salt if needed, and the chopped dill and parsley. Serve immediately with toasted crusty bread for dipping.

Notes

For the creamiest texture, let the yogurt sit at room temperature for a few minutes before serving. Keep the poaching water at a gentle simmer, not a rolling boil, for neat, tender eggs. Aleppo pepper delivers a warm, fruity heat; if substituting red pepper flakes, start with less and adjust to taste.