Turkish Eggs (Cilbir) Breakfast

A great fancy breakfast choice, Turkish Eggs (Cilbir) has a layer of creamy yogurt and herbs, a layer of poached eggs, and drizzled with butter and spices.

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Step 1

Mix the Greek yogurt, dried or fresh mint, salt, and black pepper in a small bowl. Then, spread it onto a serving plate.

Step 2

Place a small saucepan on medium heat. Then, add the butter until melted.

Step 3

Add the minced garlic, smoked paprika, and crushed red pepper flakes for about 1 minute.

Step 4

Remove the pan from the heat. You will need to slightly reheat once ready to pour.

Step 5

To make the poached eggs, boil water. Then, lower heat to medium-high. Put one tablespoon of vinegar.

Step 6

Crack 1 egg at a time into the water. Keep your hand near water and quickly drop in the egg for one minute max to make runny eggs.

Step 7

Use a spoon to gently remove the egg out of the water. Tilt the spoon to remove any excess water.

Step 8

Place the eggs on top of the Greek yogurt spread. Then, drizzle the heated butter and spices all over.

Step 9

Garnish your dish with dill and paprika.

Step 10

Serve and enjoy immediately with pita bread.

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