Description
Cilbir is a traditional Turkish breakfast dish featuring perfectly poached eggs served over a creamy layer of seasoned Greek yogurt, topped with a spiced melted butter sauce made with Aleppo pepper, paprika, and cumin. This flavorful and simple dish pairs wonderfully with toasted pita or bread and offers a delightful balance of creamy, spicy, and savory flavors.
Ingredients
Scale
Yogurt Mixture
- 1 cup low-fat Greek yogurt
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried mint
- 1 teaspoon granulated garlic
- 1/2 teaspoon sea salt
Poached Eggs
- 4 eggs
- 1 tablespoon vinegar
Butter Sauce
- 1/4 cup butter
- 2 teaspoons Aleppo pepper flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
Garnish
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried mint
- 1/2 teaspoon sea salt
To Serve
- Pita bread or toast
Instructions
- Prepare the Yogurt Base: In a bowl, mix the Greek yogurt with 1 tablespoon of chopped fresh parsley, 1/2 teaspoon of dried mint, 1 teaspoon of granulated garlic, and 1/2 teaspoon of sea salt until well combined.
- Spread Yogurt on Serving Plate: Evenly spread the seasoned yogurt mixture across a large serving plate and allow it to rest at room temperature to enhance the flavors.
- Make Spiced Butter Sauce: In a small saucepan, melt the butter over medium-high heat. Once melted, add Aleppo pepper flakes, paprika, and cumin. Stir to combine and then remove from heat. Set aside to keep warm.
- Poach the Eggs: Bring a pot of water to a boil, ensuring the water is at least 3 inches deep. Add 1 tablespoon of vinegar to the water and reduce to a gentle simmer. Crack each egg into a small bowl, then gently slide into the simmering water. Poach the eggs for 2 1/2 to 3 minutes until the whites are set and yolks remain runny.
- Place Eggs on Yogurt: Using a slotted spoon, carefully remove the poached eggs from the water and place them gently on top of the prepared yogurt bed.
- Top with Butter Sauce and Garnish: Drizzle the spiced melted butter over the eggs and yogurt. Sprinkle with the remaining chopped fresh parsley, dried mint, and sea salt to finish.
- Serve: Serve immediately with toasted pita bread or your choice of toast to scoop up the creamy yogurt and runny eggs.
Notes
- Use fresh eggs for best poaching results and more intact whites.
- Adjust the amount of Aleppo pepper flakes to control the spice level.
- Serve immediately to enjoy the contrast of warm eggs and cool yogurt.
- Low-fat Greek yogurt keeps the dish light without compromising creaminess.
- Substitute paprika with smoked paprika for a smoky flavor variation.
- Vinegar in poaching water helps egg whites coagulate quickly, resulting in neater poached eggs.
