Turkish Eggs with Greek Yogurt: A Vibrant, Protein-Packed Breakfast
Discover how to make Turkish eggs (cilbir)—a simple, flavorful, and nutritious dish combining runny eggs, Greek yogurt, fresh herbs, and spiced oil.
Turkish Eggs with Greek Yogurt: Cilbir for a Nutritious Start
Turkish eggs, known as Cilbir, is a centuries-old breakfast favorite that delivers a dynamic blend of flavors, textures, and nutrients. This simple yet impressive recipe features creamy Greek yogurt infused with fresh herbs and garlic, topped with softly cooked eggs and drizzled in aromatic, spiced olive oil. Perfect for breakfast, brunch, or even a protein-rich lunch, Turkish eggs with Greek yogurt are both satisfying and easy to assemble at home.
What Are Turkish Eggs (Cilbir)?
Turkish eggs, or Çılbır, is a traditional dish that marries perfectly poached or softly fried eggs with a base of garlicky Greek yogurt. The dish is punctuated by a fragrant oil—often olive oil or butter—perfumed with Aleppo pepper, cumin, and fresh dill. While this combination might sound unusual to some, it provides an exceptional contrast: rich eggs, cool and tangy yogurt, and a spicy, warm oil meld for an unforgettable taste experience.
- Protein-rich: The combination of eggs and yogurt provides a high-protein meal for sustained energy.
- Flavorful herbs and spices: Dill, Aleppo pepper, cumin seeds, and garlic elevate the dish.
- Customizable: Easily adaptable for vegetarians, with plenty of room for variations.
Ingredients for Turkish Eggs with Greek Yogurt
| Ingredient | Amount | Notes |
|---|---|---|
| Greek yogurt (whole milk recommended) | 3/4 cup | At room temperature for best results |
| Fresh dill | 1/4 cup, chopped | Plus extra for garnish |
| Garlic | 1/2 tsp, grated | Or 1 clove, finely minced |
| Kosher salt | to taste | |
| Olive oil | 1 Tbsp | Extra-virgin preferred |
| Aleppo pepper | 1 1/4 tsp | Or red pepper flakes (see substitutions) |
| Cumin seeds | 1/4 tsp | |
| Eggs | 2, large | Freshest possible |
| Flaked sea salt | to serve | |
| Rustic bread or toast | to serve | Optional, for dipping |
Step-by-Step Directions
- Prepare the yogurt base:
- In a small bowl, stir together the room-temperature Greek yogurt, chopped dill, grated garlic, and 1/4 teaspoon kosher salt. Set aside.
- Infuse the olive oil:
- Heat the olive oil in a medium nonstick skillet over medium heat until warm but not smoking. Remove from the heat and add Aleppo pepper and cumin seeds, swirling to combine. Allow to sit for 4 minutes to fully infuse the oil’s flavor. Spoon off half the oil into a small bowl and reserve for topping.
- Cook the eggs:
- Return the skillet with the remaining oil to medium heat. Crack eggs directly into the pan (for fried eggs), or gently lower poached eggs (details below) into simmering water. Cook for about 2 minutes for runny yolks, or until desired doneness is reached.
- Plate the yogurt and eggs:
- Divide the yogurt mixture between two plates or wide bowls, spreading it out in a thick layer. Top each with a cooked egg, a drizzle of the reserved flavored oil, additional dill, Aleppo pepper, and flaked salt to taste.
- Serve:
- Enjoy immediately, ideally with slices of rustic bread or toast for dipping into the eggs and sauce.
Nutritional Benefits (Per Serving)
- Calories: 230
- Protein: 15g
- Carbohydrates: 5g
- Fiber: 0g
- Sugars: 4g (with 0g added sugars)
- Fat: 16.5g (5g saturated)
- Cholesterol: 198mg
- Sodium: 346mg
Tips for Success: Perfecting Your Turkish Eggs
- Use thick, room-temperature yogurt: Thick yogurt like Greek or strained yogurt holds up best to the eggs and oil. If the yogurt is cold from the fridge, it can cool the eggs too quickly, affecting the final texture and temperature of the dish.
- Buy the freshest eggs possible: Fresh eggs have tighter whites, making them ideal for poaching and yielding the perfect runny yolk.
- Don’t overheat the oil: Warming the oil and spices creates a fragrant drizzle but overheating can burn the spices, causing bitterness. Remove from heat as soon as you smell the aromas and let the spices infuse off the stove.
- Work quickly: To keep the dish warm, plate and serve immediately after assembling. Prepare all components in advance so you can move from cooking to serving with minimal delay.
- Customize with toppings: Additional herbs such as parsley or mint, a dusting of smoked paprika, or even a spoonful of chili crunch add flavor twists.
Substitutions and Variations
- Plant-Based Option: Swap Greek yogurt for a plant-based alternative for a dairy-free, vegetarian dish.
- Herb Flexibility: Dill is classic, but parsley, chives, or mint work beautifully.
- Spice Alternatives: Aleppo pepper offers a subtle, citrusy heat. No Aleppo? Use a blend of sweet paprika and a pinch of cayenne, or smoked paprika with crushed red pepper flakes for a smoky spin.
- Egg Cooking Styles: Not a fan of poached or sunny-side-up eggs? Soft-boiled or hard-boiled can be used, but runny yolks provide the best flavor and texture.
What others are reading
Serving Suggestions
Turkish eggs are ideal for breakfast or brunch, but their hearty protein content makes them suitable for lunch or a light dinner. Pair the dish with:
- Hearty or rustic bread: Such as sourdough or a seeded loaf, toasted for dipping.
- Fresh greens salad: Arugula, chopped cucumbers, and tomatoes lightly dressed with lemon and olive oil complement the rich eggs and yogurt.
- Olives and sliced radishes: For a Mediterranean spread, add briny olives or crisp, peppery radishes to the plate.
Why Try Turkish Eggs with Greek Yogurt?
- Quick and easy: Ready in under 15 minutes; no complicated techniques required.
- Versatile: Adaptable for various dietary needs and tastes.
- Balanced meal: Healthy fats, complex flavors, and plenty of complete protein keep you full and energized.
- Beautiful presentation: The contrast of colors and textures makes this dish an eye-catcher on any table.
Frequently Asked Questions (FAQs)
What is Cilbir?
Cilbir is a classic Turkish dish consisting of poached or softly cooked eggs served over a bed of garlicky yogurt, finished with hot spiced oil and fresh herbs.
Can I make Turkish eggs ahead of time?
While yogurt and herbed oil can be made a few hours ahead, assemble the dish just before serving for optimal egg texture and warmth.
What if I don’t have Aleppo pepper?
A 1:1 mix of sweet paprika with a pinch of cayenne or a blend of smoked paprika and crushed red pepper makes a good substitute.
Can I use other types of yogurt?
Greek yogurt is traditional for its thickness, but other thick, strained yogurts (including dairy-free) also work.
How do I poach eggs the easy way?
Poach eggs in gently simmering water with a splash of vinegar for 2-3 minutes until the whites are just set but yolks remain runny. A fine mesh sieve can help achieve tidy egg whites.
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Inspiration: The Mediterranean Influence
Cilbir celebrates the Mediterranean approach to food: fresh ingredients, bold flavors, and nourishing combinations. This dish epitomizes how simple seasonings and familiar staples (eggs, yogurt, olive oil) can deliver a memorable, restaurant-worthy meal at home. Whether you’re new to Turkish cuisine or seeking a new way to enjoy everyday ingredients, Turkish eggs with Greek yogurt is sure to become a favorite in your kitchen.
References
- https://www.prevention.com/food-nutrition/recipes/a41002086/turkish-eggs-with-greek-yogurt-recipe/
- https://www.themediterraneandish.com/cilbir-turkish-poached-eggs/
- https://forksandfoliage.com/turkish-eggs-cilbir/
- https://www.hermodernkitchen.com/turkish-eggs-with-yogurt/
- https://www.youtube.com/watch?v=w-8EpEaZMWQ
- https://danchurchill.com/high-protein-turkish-eggs/
- https://thishealthytable.com/blog/cilbir/
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