Turkish Eggs (Cilbir)

This easy to make recipe is a household favorite, and after trying the chili oil
you'll quickly see why. Turkish eggs, or cilbir, or simple poached eggs on a bed
of garlicky yogurt and drizzled with delicious Aleppo Butter (or Oil in my
case).

Servings: 1 person

Author:

Prep Time
5 minutes

Cook Time
3 minutes

Total Time
8 minutes

Course:

Breakfast

Cuisine:

Mediterranean Turkish Levantine

Keywords:

spicy eggs chili oil

🧂 Ingredients

250 ml Greek Yogurt

1 cup – also known as strained yogurt, this is a thicker yogurt with the whey removed
1 bulb Garlic

This was about 6-7 cloves finely minced. You can make it as garlicky as you want.
2 Eggs

Poached
1 tsp Aleppo Chili Flakes

Or to taste
Salt

To taste
2 tbsp Aleppo butter

Or to taste. The instructions for Aleppo butter are posted above, but I actually prefer making an Aleppo oil instead
Cilantro

For garnish.

Instructions

1 In a bowl combine the yogurt, minced garlic, and salt. Spread the mix on your
serving plate.
2 Break your eggs into small dishes taking care not to break the yolk. Swirl a pot
of boiling water a gently drop an egg into the vortex. In about a minute you
should have a perfectly poached egg, so remove it with a slotted spoon or
strainer and place the egg directly on top of the yogurt. Repeat with your
second egg.
3 Sprinkle over chili flakes and your Aleppo butter (or oil) and garnish with some
ripped cilantro. Serve with some soft bread and black tea.