Turkish Eggs with Herbed Yogurt (Çılbır)
A stunning dish of poached eggs on herbed yogurt, drizzled with spiced butter, perfect for brunch or a cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Brunch
- Method: Poaching, Mixing
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- In a bowl, combine the yogurt with minced garlic, dill, mint, and a pinch of salt. Mix well and set aside.
- Bring a pot of water to a gentle simmer. Crack the eggs into the simmering water, one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
- While the eggs cook, melt the butter in a small pan over low heat. Add paprika and cook until fragrant, being careful not to let it burn.
- To serve, spoon a generous dollop of the herbed yogurt onto a plate. Carefully place the poached eggs on top, then drizzle with the spiced butter. Season with salt and pepper to taste.
- Serve immediately with warm, crusty bread for dipping.
Notes
This dish is best enjoyed fresh. Consider adding feta cheese or a drizzle of olive oil for richness. Can be stored for up to two days in the refrigerator, but poached eggs should be consumed immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg