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çibir: Turkish poached eggs on a blue and white china plate
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5 from 1 vote

Çilbir: Turkish poached eggs

Çilbir: Turkish poached eggs is the perfect breakfast and ready faster than you can imagine. Follow the recipe video for instructions!
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Breakfast
Cuisine: Turkish
Servings: 4 servings
Calories: 40kcal

Ingredients

  • 1  cup plain Greek yogurt  made with whole milk, at room temperature
  • 1 Clove Garlic you can use 2-3 if you'd like, finely minced
  • 2 Large Eggs
  • 3  tablespoons Extra Virgin Olive Oil or unsalted butter
  • 1 tablespoon Vinegar
  • 2  teaspoons Aleppo Pepper or Crushed Red Pepper Flakes
  • Fresh Dill for garnish
  • Chopped Mint for garnish
  • 1 teaspoon lemon juice optional
  • Toasted Bread optional
  • Sea Salt to taste

Instructions

  • First and foremost, make sure that the yogurt is room temperature. So, if you plan to make this, take your yogurt out of the fridge at least an hour before you make the yogurt mixture.
  • To make the yogurt mixture, take the room temperature Greek yogurt and stir with the minced garlic and salt. Take the dish and set aside. Once it it set aside, make the poached eggs.

To poach the eggs:

  • Fill your pot up with water and bring it to a boil. Once the water is boiled, add the tablespoon of vinegar.
  • Crack your egg over a fine mesh sieve. Eggs have water in them and by doing this, you eliminate the water which gives the poached eggs a much nicer finish. Let it sit in the sieve for 1-2 minutes. Then transfer to a ramekin.
  • Take a spoon and stir the pot of water until a whirlpool forms. Stop stirring (the water will still be moving), slide the egg into the middle of the whirlpool into the simmering water. The cook time for the egg is 3 minutes.
  • Gently lift the egg out of the simmering water and gently place on your food or on a paper towel while you cook the rest of your meal.
  • While the eggs are cooking, make your sauce to cover the eggs. In a medium saucepan, melt your butter or heat the extra virgin olive oil on a medium heat and place the pepper flakes or aleppo pepper into the pot. Make sure it does not get too hot, you do not want to burn the spice.
  • Once the eggs are poached, place the poached eggs on the yogurt and cover with spiced sauce. Top with the chopped dill and mint. Serve immediately. Voila! Your Turkish poached eggs recipe is complete.

Video

Notes

*The prep time for this meal is little but as stated above, the yogurt needs to be room temperature, so take that into consideration.
*If you are serving with toasted bread then add it on the plate as you place the poached egg on the yogurt. It looks so nice on the side!

Nutrition

Calories: 40kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 32mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg