Turkish Eggs (Cilbir)

February 16, 2021 Comments Off on Turkish Eggs (Cilbir)
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Turkish Eggs (Cilbir)

Creamy and garlicky herbed yogurt provides a backdrop for poached eggs covered in flavorful and delicious spiced oils for an unusual and amazingly delicious Turkish breakfast dish. This recipe is adapted from Chef Johnā€™s take on Cilbir, or Turkish Eggs.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Middle Eastern, Turkish
Keyword: breakfast, cilbir, dairy-free, eggs, Middle Eastern, nut-free, poached eggs, Turkish, vegetarian, yogurt
Servings: 2
Calories: 519kcal
Author: Jenny Ross

Ingredients

Yogurt

  • 1 cup Greek yogurt full fat, or or coconut yogurt for dairy-free
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper freshly ground
  • 2ā€‰ tablespoons parsley finely chopped, or dill, mint, or a combination

Smoky Butter

  • 4 tablespoons butter at room temperature, or butter flavored coconut oil for dairy-free
  • 1/4 teaspoon cumin ground
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon Aleppo chili flakes or Harissa paste, or a combination of the two

JalapeƱo and Parsley Oil

  • 2 tablespoons parsley
  • 1 jalapeƱo pepper
  • 1 pinch salt
  • 2 tablespoons avocado oil

To Finish

  • 4 eggs

Instructions

  • Bring a large pot of water seasoned generously with salt to a boil over high heat. Crack all 4 eggs into a fine mesh strainer set in the sink and set aside. While the water is heating, prepare the rest of the dish.
  • Combine all yogurt ingredients in a bowl. Taste and adjust salt to taste, set aside at room temperature.
  • Combine all the butter ingredients in a small pan and heat until bubbling. Remove from heat and set aside.
  • Combine the parsley and jalapeƱo in a small blender. Puree until completely smooth. Stir in oil and set aside.
  • Poach the eggs. Reduce the water to a bare simmer. Stir with a large spoon so that the water continues to swirl when you remove the spoon. Tip the eggs from the fine mesh strainer directly into the swirling water. Let cook for 4 minutes, uncovered. Using a slotted spoon, remove the eggs from the water and set onto a paper towel lined plate.
  • Spread yogurt on a plate, place eggs on top then drizzle with the butter mixture and jalapeƱo oil. Garnish with extra parsley, if desired.

Notes

I like to double this, including the eggs. You can actually poach up a bunch of eggs and then reheat them as desired. To do so, place them in a mug with a cup or two of just boiled water as you would for tea and let stand for about 5 minutes to warm through. To complete this dish, just re-melt the smoky butter as well, either on the stovetop or in a microwave.
Nutrition Facts
Turkish Eggs (Cilbir)
Amount per Serving
Calories
519
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Cholesterol
 
332
mg
111
%
Sodium
 
741
mg
32
%
Potassium
 
355
mg
10
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
22
g
44
%
Vitamin A
 
2358
IU
47
%
Vitamin C
 
19
mg
23
%
Calcium
 
186
mg
19
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!

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