Clbr Turkish Eggs with is an incredible dish that has become a staple in my kitchen over the years. I remember the first time I tasted this delightful Turkish eggs recipe at a cozy café in Istanbul. The rich, creamy yogurt topped with perfectly poached eggs and drizzled with spiced butter was simply unforgettable. The combination of flavors and textures is a true delight for the senses. The warm, buttery sauce mingling with the tangy yogurt and runny yolk creates a satisfying dish that’s perfect for breakfast or brunch. I can’t wait to share this easy Turkish eggs recipe with you! Let’s get cooking!
Why You’ll Love This Clbr Turkish Eggs with
- Quick to prepare, ready in just 20 minutes!
- Deliciously creamy yogurt paired with spiced butter sauce.
- A unique twist on traditional breakfast options.
- Healthy Turkish breakfast option packed with protein.
- Perfect for family gatherings or leisurely brunches.
- You’ll impress your friends with this traditional Turkish egg dish!
- Can be customized with your favorite herbs and spices.
- Perfect for those looking to try Turkish eggs!
Ingredients for Clbr Turkish Eggs with
Here’s everything you need for this delightful dish:
- 1 cup (240g) whole milk Greek yogurt – the creamy base of our dish.
- 1 Tbsp (15ml) extra virgin olive oil – adds richness to the yogurt.
- 1 Tbsp fresh lemon juice – brightens the flavors.
- 1 clove garlic, peeled and grated – enhances the yogurt’s taste.
- 1 Tbsp fresh dill, finely chopped – adds a fresh herbal note.
- 2 tsp fresh mint, finely chopped – brings a refreshing flavor.
- ½ tsp kosher salt – enhances all the flavors.
- 4 large eggs (recommended 2 per person) – the star of the dish!
- 1 Tbsp distilled white vinegar – helps the eggs hold their shape while poaching.
- 3 Tbsp (42g) unsalted butter – rich and creamy for the sauce.
- 1 tsp Aleppo pepper – for a warm, spicy kick.
- Pita or crusty bread – for dipping and enjoying with the dish.
- Flaky sea salt – for finishing touches.
- Freshly ground black pepper – adds a bit of heat.
How to Make Clbr Turkish Eggs with
- Step 1: In a large mixing bowl, combine 1 cup Greek yogurt, 1 Tbsp olive oil, 1 Tbsp lemon juice, 1 grated garlic clove, 1 Tbsp chopped dill, 2 tsp chopped mint, and ½ tsp kosher salt. Whisk everything well until smooth and set aside to allow the flavors to meld.
- Step 2: Fill a medium saucepan with at least 3 inches of water and add 1 Tbsp distilled white vinegar. Bring the water to a gentle simmer over medium heat—avoid boiling. Crack each egg into a small ramekin or bowl. Carefully slide each egg one at a time into the simmering water. Poach for about 3 minutes, until the whites are completely set but yolks remain runny. It’s best to poach two eggs at a time for consistent cooking.
- Step 3: Using a slotted spoon, gently lift the poached eggs from the water and transfer them onto a plate lined with paper towels or a kitchen towel to absorb any excess moisture. Repeat with remaining eggs. Poached eggs can be made up to a day in advance and gently reheated.
- Step 4: In a small pan over medium heat, melt 3 Tbsp unsalted butter. Add 1 tsp Aleppo pepper and stir frequently for about 1 minute until fragrant but not browned.
- Step 5: Divide the herbed yogurt evenly between shallow serving bowls. Carefully place two poached eggs on top of the yogurt in each bowl. Drizzle the warm Aleppo pepper butter sauce over the eggs. Garnish with additional fresh dill or mint, and sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately alongside pita or crusty bread for dipping.
Pro Tips for the Best Clbr Turkish Eggs with
These tricks guarantee success every time:
- Always use fresh eggs for the best poaching results.
- Add the vinegar to the water to help the eggs hold their shape.
- Feel free to experiment with other herbs like parsley or chives.
What’s the secret to perfect Clbr Turkish Eggs with?
The secret lies in the delicate balance of flavors in the yogurt and the poaching technique. Using fresh ingredients elevates the dish to a whole new level, enhancing the overall experience.
Can I make Clbr Turkish Eggs with ahead of time?
Yes! You can prepare the yogurt mixture and poach the eggs a day in advance. Just reheat the eggs gently in warm water before serving.
How do I avoid common mistakes with Clbr Turkish Eggs with?
Avoid overcooking the eggs, as you want them to stay runny inside. Also, ensure the water is at a gentle simmer, not a rolling boil, to keep the eggs intact.
Best Ways to Serve Clbr Turkish Eggs with
Serve these delightful Turkish breakfast eggs with warm pita or crusty bread for dipping. You can also add a side salad for a refreshing contrast. For a more substantial meal, consider pairing with roasted vegetables or a light soup.
Nutrition Facts for Clbr Turkish Eggs with
Per serving (recipe makes 2 servings):
- Calories: 400
- Protein: 20g
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 5g
- Sodium: 600mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Clbr Turkish Eggs with
To store, let the yogurt and poached eggs cool completely, then place them in airtight containers. They can be kept in the fridge for about 3-4 days or frozen for up to 3 months. To reheat, gently warm the yogurt and poached eggs in a microwave or on the stove with a splash of water.
Frequently Asked Questions About Clbr Turkish Eggs with
Can I find Clbr Turkish Eggs with in restaurants?
Yes! Many Turkish restaurants serve this traditional dish, often with their unique twists.
What is Çılbır?
Çılbır is the Turkish name for poached eggs served over yogurt, often drizzled with spicy butter, making it a beloved breakfast option.
Why are Turkish eggs popular?
Turkish eggs are popular for their rich flavors, health benefits, and unique combination of textures, making them a delightful breakfast choice.
How do I make Turkish eggs with paprika?
To make Turkish eggs with paprika, simply sprinkle some paprika over the finished dish before serving for added flavor and color.
Variations of Clbr Turkish Eggs with You Can Try
Feel free to experiment with your Turkish eggs. You can add toppings like feta cheese, sautéed spinach, or even avocado for a twist. Additionally, try using different herbs like parsley or thyme for unique flavors. For more delicious recipes, check out our site. If you’re looking for something different, perhaps try our turkey meatloaf recipe.
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Clbr Turkish Eggs with Spiced Yogurt and Butter Sauce
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Çılbır is a classic Turkish dish featuring delicate poached eggs served over creamy, herbed Greek yogurt and drizzled with a warm, spicy butter sauce.
Ingredients
- 1 cup (240g) whole milk Greek yogurt
- 1 Tbsp (15ml) extra virgin olive oil
- 1 Tbsp fresh lemon juice (about ½ a small lemon)
- 1 clove garlic, peeled and grated or minced
- 1 Tbsp fresh dill, finely chopped, plus more for garnish
- 2 tsp fresh mint, finely chopped
- ½ tsp kosher salt
- 4 large eggs (recommended 2 per person)
- 1 Tbsp distilled white vinegar
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
Instructions
- In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, chopped mint, and kosher salt. Whisk until smooth and set aside.
- Fill a medium saucepan with at least 3 inches of water and add distilled white vinegar. Bring to a gentle simmer. Crack each egg into a small ramekin. Slide each egg into the simmering water and poach for about 3 minutes.
- Using a slotted spoon, lift the poached eggs and transfer them to a plate lined with paper towels to absorb moisture. Repeat with remaining eggs.
- In a small pan over medium heat, melt unsalted butter. Add Aleppo pepper and stir for about 1 minute.
- Divide the herbed yogurt between serving bowls. Place two poached eggs on top of the yogurt in each bowl. Drizzle with Aleppo pepper butter sauce. Garnish with dill or mint, and sprinkle with sea salt and black pepper. Serve immediately with pita or crusty bread.
Notes
- Poached eggs can be made a day in advance and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg
