Authentic Turkish Eggs Recipe (Cilbir)

Ingredients

• 1 cup Greek yogurt, at room temperature
• 1 clove garlic
• 0.5 teaspoon freshly ground black pepper
• 0.25 teaspoon salt, or to taste
• 1 pinch cayenne pepper
• 2.5 tablespoons finely chopped fresh dill, or to taste
• 0.5 stick unsalted butter
• 1 tablespoon Aleppo chili flakes
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon ground cumin
• 1 tablespoon chopped fresh parsley
• 1 tablespoon diced jalapeno pepper
• 2 tablespoons olive oil
• 1 pinch salt
• 1 tablespoon white vinegar, or as needed
• 4 large eggs
• 1 pinch sea salt

Instructions

1. Create the yogurt base by combining yogurt and grated garlic in a bowl. Season generously with pepper, salt, and a pinch of cayenne for a subtle kick. Mix in fresh dill for a bright, herbaceous note. Set aside to allow the flavors to meld.
2. Prepare the Aleppo butter by melting butter in a saucepan over medium heat until it gently bubbles. Add Aleppo pepper flakes, paprika, and cumin for a warm, smoky flavor. Stir until the spices are evenly distributed, then remove from heat and let the flavors infuse.
3. For the parsley and jalapeño oil, finely grind fresh parsley and jalapeño in a mortar. Slowly drizzle in olive oil, seasoning with salt to taste. Stir to combine the vibrant green oil.
4. Poach the eggs by filling a large saucepan with 2-3 inches of water and bringing it to a boil. Reduce the heat to a gentle simmer, add a splash of vinegar to help the eggs hold their shape. Crack each egg into a separate small bowl, then gently slide them into the simmering water. Cook for 2 ½ to 3 minutes, or until the egg whites are set and the yolks are still runny. Remove the poached eggs with a slotted spoon, gently pat them dry with a kitchen towel, and place them on a warm plate.
5. To assemble the Turkish eggs, dollop the garlicky yogurt mixture onto serving plates. Use the back of a spoon to create shallow ridges in the yogurt, perfect for catching the flavorful oils. Drizzle generously with the jalapeño oil, then carefully place the poached eggs on top. Finish with a spoonful or two of the aromatic Aleppo butter and a sprinkle of sea salt.

Nutrition

• Calories: 433 kcal
• Fat Content: 34 g
• Fiber Content: 2 g
• Sugar Content: 5 g
• Sodium Content: 259 mg
• Protein Content: 25 g
• Cholesterol Content: 438 mg
• Carbohydrate Content: 9 g
• Saturated Fat Content: 18 g
• Unsaturated Fat Content: 0 g