Turkish Eggs (Cilbir)

I was not expecting this recipe for Turkish eggs. You can only imagine my surprise at discovering a new method for preparing eggs, given my age-related sense of having seen and done it all. Though it may become my new favorite meal, I never would have thought to combine yogurt with poached eggs and hot red pepper butter. Any way you prefer them, fried eggs also work well in this. Accompany with toasted, crusty bread for dunks.


Yogurt Spread:

  • 1 cup Greek yogurt, at room temperature
  • 1 clove garlic
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt, or to taste (Optional)
  • 1 pinch cayenne pepper
  • 2 ½ tablespoons finely chopped fresh dill, or to taste

Aleppo Butter:

  • ½ stick unsalted butter
  • 1 tablespoon Aleppo chile flakes
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
    Parsley and Jalapeño Oil (optional):
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon diced jalapeno pepper
  • 2 tablespoons olive oil (Optional)
  • 1 pinch salt (Optional)
    Poached Eggs:
  • 1 tablespoon white vinegar, or as needed
  • 4 large eggs
  • 1 pinch sea salt


Step 1.

To make yogurt spread, grate the garlic into a medium-sized dish of yogurt and stir to incorporate. Add pepper, salt, and cayenne for seasoning. Stir in dill well. Let it rest at room temp.

Step 2.

To make Aleppo butter, melt the butter in a pot over medium heat, stirring until the bubbles start to pop. Incorporate cumin, paprika, and chili flakes. Continue stirring until the color is consistent. After turning off the heat, let the spices to absorb.

Step 3.

To make the jalapeño and parsley oil: In a mortar, grind the jalapeño and parsley together. Pour in a little olive oil, season with salt, and mix everything together.

Step 4.

To prepare poached eggs, add two to three inches of water to a big saucepan and heat it until it boils. Simmer the water gently while lowering the heat to medium-low and adding vinegar. Crack an egg into a tiny bowl, hold the bowl slightly over the water’s surface, and carefully slip the egg into the bowl. Continue with the remaining eggs. Cook for 2 1/2 to 3 minutes, or until the whites are set and the yolks are thickened but not set. Using a slotted spoon, remove, and then transfer to a warm dish after patting dry with a kitchen towel.

Step 5.

Onto serving dishes, spoon yogurt mixture. Make indentations on the top of the yogurt with the back of a spoon to collect oil as you spread it. Pour some jalapeño oil on it. Add a dollop or two of Aleppo butter and eggs on top. Top with a dusting of sea salt.


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