Çilbir (Turkish Eggs)
Turkish eggs, or Çılbır, combine perfectly poached eggs over a zesty yogurt spread, finished with a rich, spiced brown butter.
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Instructions
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Start boiling a large pot of water for poaching; add vinegar and reduce to a simmer.
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Combine yogurt, grated garlic, lemon zest, lemon juice, dill, salt, and pepper to create the yogurt spread; mix well and set aside.
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Melt butter in a small saucepan over medium-low heat, browning it until it smells nutty and turns a light hazelnut color (about 5 minutes); remove from heat and stir in Aleppo pepper and cumin.
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Gently lower individual cracked eggs into the simmering water; poach each for 2 to 3 minutes until whites are firm and yolks are soft.
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Remove poached eggs with a slotted spoon, drain on paper towels, and repeat for all eggs.
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Divide the yogurt spread into two shallow bowls, create a well, and place two poached eggs in each; top generously with the spiced butter sauce, fresh herbs, and flaky sea salt; serve immediately with bread.