Breakfast · 25 min · turkish

Cilbir (Poached Eggs over Yogurt)

Weeknight-friendly Turkish cooking: Cilbir (Poached Eggs over Yogurt) comes together in 25 minutes with eggs, greek yogurt, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 4 Eggs
• 2 cups Greek yogurt
• 2 cloves Garlic
• 4 tbsp Butter
• 2 tsp Paprika
• 1 tsp Red pepper flakes
• 2 tbsp Dill
• 1 tsp Salt
• 1 tbsp Vinegar

Steps

1. Stir the grated garlic and salt into the yogurt and let it sit at room temperature — cold yogurt against hot eggs is the whole point, but ice-cold yogurt dulls the flavor.
2. Bring a wide pan of water to the barest simmer and add the vinegar. Swirl the water, slip in the eggs one at a time, and poach 3 minutes for set whites and runny yolks.
3. Melt the butter until foaming, then stir in the paprika and pepper flakes off the heat. It will turn a spectacular brick red and smell incredible — this is the soul of the dish.
4. Spread the garlicky yogurt in warm shallow bowls. Lift the poached eggs out with a slotted spoon, letting them drain well, and nestle two into each bowl.
5. Spoon the sizzling spiced butter over everything, letting it pool in the yogurt. Scatter dill over the top.
6. Serve immediately with crusty bread for swiping through the layers of cool yogurt, runny yolk, and spiced butter.

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