Turkish Eggs (Cilbir)

Greek yogurt topped with poached eggs, pickled red onion and bacon

5 from 4 votes

Turkish Eggs (Cilbir) is the ultimate savory breakfast! Made with garlicky Greek yogurt, then topped with poached eggs, spicy butter and other fix-ins, it's an easy and delicious way to serve eggs!

Prep Time20

Cook Time5

Total Time25

Course: Breakfast

Cuisine: Turkish

Diet: Gluten Free

Keyword: turkish eggs

Servings:

Author: Erin Alvarez

Ingredients

for the yogurt:

1 cup Greek yogurt
2 garlic cloves grated
1/2 tsp salt
1/4 tsp black pepper

for the butter:

2 tbsp butter
1/2 tsp paprika regular or smoked

for the eggs:

4 eggs poached

toppings:

2 slices bacon
1/4 cup pickled red onion
2 tbsp fresh dill chopped
2 tbsp chives chopped

US Customary - Metric

Instructions

If you haven't done so already, start by pickling the onions: add the sliced onions to a jar or bowl, then top them with 1/4 cup white vinegar, 1/4 cup water, 1 tablespoon cane sugar and 1 teaspoon of salt. Let them sit while you prepare the rest of the breakfast.
Next, make the yogurt: add the yogurt to a bowl, then grate the garlic on top and add the salt and pepper; stir to combine, then set aside.
If you want to add the bacon, make it now. Cook the bacon, then transfer it to a plate and place a paper towel on top to keep it warm. While the bacon is cooking, bring a large pot of water to a boil.
Now, poach the eggs. Crack each egg into a small ramekin or bowl (1 egg per dish). Add 1 tablespoon of vinegar to the pot of boiling water, then use a spoon to quickly stir to create a whirlpool, then drop the eggs 1 at a time into the center of the swirled water. Cook the eggs for 3 minutes, then use a slotted spoon to remove them and place them on a paper towel.
Add the butter to a small saucepan. As soon as it melts, add the paprika and stir to combine, then remove the butter from the heat.
Last, assemble the bowls: divide the garlicky yogurt into 2 bowls, then add the poached eggs and bacon on top and drizzle everything with the spicy melted butter. Top each bowl with the pickled red onions and fresh dill/chives, along with more salt and pepper to taste. Enjoy!

Notes

*Calories are per serving and are an estimation

*To make this vegetarian: omit the bacon, or make my tempeh bacon instead

Nutrition