Turkish Inspired Eggs – Cilbir
You haven’t brunched right until you’ve tried Cilbir! This Turkish inspired breakfast features perfectly poached eggs nesting in a creamy yogurt base with the most incredible chili oil on top. All you need is some crispy bread to enjoy this ultimate comfort dish!
Servings to 4
Ingredients
CHILI OIL
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon Aleppo pepper
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
YOGURT
- 16 ounces Greek yogurt
- 1 to 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 teaspoons chopped dill
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
OTHER
- 4 large eggs
- 1 tablespoon distilled white vinegar
- mint, chopped
- chives, chopped
Instructions
- To a small pan over medium-low heat, add the butter, olive oil, garlic, Aleppo pepper, red pepper flakes, salt, coriander, and cumin. Combine together and cook for 2 to 3 minutes until you have a deep orange/red color. Take off the heat and set aside.
- To a bowl, combine the yogurt with olive oil, lemon zest, dill, black pepper, and salt until creamy and thick. Set aside.
- Heat a pot with water over medium heat until it starts to simmer. You don't want it to be boiling and big bubbles, just small bubbles along the edges.
- Add the vinegar to the water.
- Crack one egg into a small bowl. Bring the bowl as close to the water as possible and slowly drop the egg into the water.
- Cook for 2 to 3 minutes until the whites have set, 2 minutes for the extra runny yolk. Take out of the water with a large slotted spoon gently. Repeat with the rest of the eggs.
- To assemble, add some yogurt to the bottom of a plate or bowl and spread. Add the poached eggs on top, I like to do two per plate.
- Drizzle the chili oil all along the top and finish off with mint and chives on top to enjoy!
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!