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Turkish Eggs Recipe (Cilbir)
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Turkish Eggs Recipe with Dill Gremolata

This Turkish Eggs recipe combines garlic infused Greek yogurt with poached eggs, a smoky spiced butter drizzle, and fresh dill Gremolata for a rich and delicious breakfast.
Prep Time10 minutes
Cook Time3 minutes
Course: Breakfast
Keyword: eggs
Servings: 2

Ingredients

  • ½ cup Greek yogurt (full fat preferred)
  • 2 cloves garlic (minced, divided)
  • ¼ cup fresh dill, plus 1 tsp (finely chopped, divided)
  • ¼ teaspoon Kosher salt
  • freshly ground black pepper, to taste
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • ½ teaspoon smoked paprika
  • 1 teaspoon Aleppo pepper flakes
  • 4 eggs
  • 1 tablespoon white vinegar (optional)
  • bread or toast, for serving (optional)

Instructions

  • Make the dill Gremolata:
    In a small bowl, combine ¼ cup finely chopped dill, 1 minced garlic clove, 1 teaspoon lemon zest, and 1 tablespoon olive oil. Set aside.
    Make Aleppo butter:
    Melt butter in a saucepan over medium heat; heat until it melts and begins to bubble. Add Aleppo pepper flakes and smoked paprika,. Stir until color is uniform and spices are well incorporated. Turn off the heat and let spices infuse. Set aside.
    Poach the eggs:
    1. Add enough water to a large saucepan to cover the eggs, and add a pinch of salt, and a tablespoon of white vinegar. Bring to a boil. Once boiling, reduce heat to medium low, and bring to a gentle simmer.
    2. Crack the eggs over a fine mesh sieve over a bowl, and allow the excess whites to run through for about 10-20 seconds. Transfer to a small bowl or ramekin, and repeat with remaining eggs.
    3. Gently swirl the simmering water with a spoon or spatula to create a light vortex. Lower each egg bowl into the water gently, one at a time. Set a time for 2 minutes, Once egg white are set, and eggs jiggle slightly when lightly pressed, they are done.
    Assemble:
    1. While the eggs poach, line 2 plates with a smear of the greek yogurt sauce.
    2. Once cooked, remove the eggs one at a time with a slotted spoon, and blot with paper towels to dry.
    3. Transfer 2 eggs to each plate.
    4. Drizzle each plate with the infused butter, then top with dill Gremolata.
    Serve immediately, with bread or toast, if desired.