Name: Turkish Eggs (Cilbir)
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: Greek yogurt, at room temperature - 1 cup; Garlic - 1 clove; Freshly ground black pepper - ½ teaspoon; Salt, or to taste (Optional) - ¼ teaspoon; Cayenne pepper - 1 pinch; Finely chopped fresh dill, or to taste - 2 ½ tablespoons; Unsalted butter - ½ stick; Aleppo chili flakes - 1 tablespoon; Smoked paprika - ½ teaspoon; Ground cumin - ¼ teaspoon; Chopped fresh parsley - 1 tablespoon; Diced jalapeno pepper - 1 tablespoon; Olive oil (Optional) - 2 tablespoons; Salt (Optional) - 1 pinch; White vinegar, or as needed - 1 tablespoon; Eggs - 4 large; Sea salt - 1 pinch

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Turkish Eggs (Cilbir)

1. Greek yogurt, at room temperature - 1 cup

2. Garlic - 1 clove

3. Freshly ground black pepper - ½ teaspoon

4. Salt, or to taste (Optional) - ¼ teaspoon

5. Cayenne pepper - 1 pinch

6. Finely chopped fresh dill, or to taste - 2 ½ tablespoons

7. Unsalted butter - ½ stick

8. Aleppo chili flakes - 1 tablespoon

9. Smoked paprika - ½ teaspoon

10. Ground cumin - ¼ teaspoon

11. Chopped fresh parsley - 1 tablespoon

12. Diced jalapeno pepper - 1 tablespoon

13. Olive oil (Optional) - 2 tablespoons

14. Salt (Optional) - 1 pinch

15. White vinegar, or as needed - 1 tablespoon

16. Eggs - 4 large

17. Sea salt - 1 pinch

How to cook deliciously - Turkish Eggs (Cilbir)

1. Stage

Make yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.

2. Stage

Make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chili flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.

3. Stage

Make parsley and jalapeño oil: Grind parsley and jalapeño together in a mortar. Drizzle in olive oil and season with salt; stir to combine.

4. Stage

Make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.

5. Stage

Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some jalapeño oil. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top.