Also known as Çilbir, this popular Turkish dish consists of poached eggs served over a garlic yogurt base and drizzled with aromatic melted paprika butter and topped traditionally with Aleppo pepper. Serve this with crusty bread or a traditional pita triangle for a hearty and delicious breakfast. This recipe feeds 2 hungry people!

Turkish Eggs was trending on the internet a little while back and I was in love with the look of the red paprika butter and the gooey egg. With eggs & sriracha being my staple breakfast for the past (insert a large number of years here) I knew it was time to switch things up and try something new. This recipe is as traditional as it gets and has been around since the 15th century. When I made it, it was so unbelievably incredible, I knew I wanted to share it on my blog with all of you!

Turkish Eggs (Çilbir) Recipe:
3 eggs plus vinegar or lemon juice for poaching
1.5 cups greek yogurt, full-fat
2 cloves garlic grated
1/4 cup dill fresh chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter unsalted
1/2 tablespoon paprika regular, sweet, or smoked 
1 tablespoon olive oil extra virgin
1/2 teaspoon aleppo pepper or crushed red chili pepper

Step 1:
Choose your serving dish and combine the yogurt, dill, garlic, and salt and pepper in the center of the dish. Spread it out to cover your serving dish. Set aside to marinate in the fridge while you prepare the rest of the dish.

Step 2: Poach the eggs.

1. Bring water to a boil in a large pot and then lower the heat, so the water is gently bubbling. Add in 1 tablespoon of white vinegar or lemon juice.
2. Crack your eggs into small individual cups, so they’re ready to pour into the water. 
3. Using a spoon, begin stirring the water slowly in a large, circular motion to create a whirlpool in the center of the pot.
4. Add 1 egg at a time to the center of the whirlpool. Allow it to gently move to one side before adding the next egg. The motion of the water will wrap the egg white around itself so the egg stays together as it cooks.
5. Cook the eggs for 2 1/2 to 3 minutes, then remove with a slotted spoon. They’ll be firm on the outside, runny on the inside.

Step 3:
While you are poaching the eggs, prepare the paprika butter. In a small fry pan, melt the butter on medium heat, then add in the paprika and stir well for 20-30 seconds. Then top with crushed red chili flakes and remove from the heat.

Step 4:
Assemble the dish by removing the garlic yogurt mixture from the fridge and add your poached eggs. Then drizzle with olive oil, top with paprika butter and finally garnish with some fresh dill. Serve immediately with crusty toasted bread or pita to scoop up all that delicious Turkish Eggs goodness!

Pro Tip:
Serve with toasted Ciabatta bread. I prepared the bread by slicing 1 inch pieces, brushing with olive oil and broiling in the oven for 1 minute each side. Enjoy!