Cilbir Turkish Breakfast Dish (Print View)

Silky poached eggs on garlicky yogurt, drizzled with spiced brown butter for a vibrant Turkish dish.

# Components:

→ Yogurt Base

01 - 1 cup plain full-fat Greek yogurt (240 g)
02 - 1 small clove garlic, finely minced
03 - 1/4 teaspoon sea salt

→ Eggs

04 - 4 large eggs
05 - 1 tablespoon white vinegar
06 - Pinch of salt

→ Spiced Brown Butter

07 - 3 tablespoons unsalted butter (45 g)
08 - 1 teaspoon Aleppo pepper
09 - 1/2 teaspoon ground cumin (optional)

→ To Serve

10 - 1 tablespoon fresh dill, chopped
11 - 2 slices crusty bread or pide (optional)

# Directions:

01 - Combine Greek yogurt, minced garlic, and sea salt in a bowl until smooth. Evenly spread over two shallow serving plates and set aside at room temperature.
02 - Fill a medium saucepan with 7.5 cm of water. Add vinegar and pinch of salt, then bring to a gentle simmer without boiling.
03 - Crack each egg into a small bowl. Create a gentle vortex in simmering water with a spoon, then carefully slide eggs in one at a time. Poach for 2 to 3 minutes until whites are set and yolks remain runny. Remove with a slotted spoon and drain on paper towels.
04 - Melt butter in a small saucepan over medium heat. Cook until foaming and golden brown with a nutty aroma, about 2 to 3 minutes. Remove from heat, then stir in Aleppo pepper and cumin if using.
05 - Place two poached eggs on each plate over the yogurt base. Drizzle generously with the spiced brown butter, garnish with chopped fresh dill, and serve immediately with optional crusty bread.

# Expert Advice:

01 -
  • It tastes like you've spent hours in the kitchen when it actually takes 20 minutes flat.
  • The temperature contrast—cool tangy yogurt against warm silky eggs and nutty butter—feels like a small revelation every single time.
  • You can make it for breakfast, lunch, or a lazy Sunday dinner and it feels equally right.
02 -
  • The moment the brown butter touches the yogurt, the whole texture changes—the yogurt stays creamy instead of separating—so don't make the butter and then wait around.
  • Aleppo pepper is worth ordering online if your grocery store doesn't stock it; the substitute blend is fine but tastes distinctly different, so know what you're working with.
03 -
  • Fresh eggs poach more beautifully than older ones—if you can, buy eggs that were laid within the last week or so.
  • The vinegar in the poaching water is essential for good results; don't skip it or substitute it with lemon juice, which changes the pH differently.
Return