Here’s a totally new way to enjoy poached eggs–creamy, smooth, buttery, and absolutely luscious Turkish Poached Eggs over Yogurt. Also known as Cilbir, this is a classic Turkish breakfast dating back to the 15th century that will tantalize your palate!
Hey lovely SoFabFood readers! Mahy here, the diehard foodie from Two Purple Figs food blog. I’m always ecstatic to share one of my recipes with you, and today I’m sharing one of my absolute favorite recipes…ever! These Turkish Poached Eggs over Yogurt are pure comfort to me; something my Turkish grandma made all the time. It’s also one of the first things you taste when you visit Turkey, and I can not wait for you to try it!
We’re probably all used to poached eggs with a creamy Hollandaise sauce, but if you switch that to a fresher, lighter, and tangier yogurt sauce, you’ll notice it beautifully contrasts the richness of the eggs. If you visit Turkey (which I strongly urge you to do!), your eyes will open up to a world of beauty very different than what you’re used to. An amazing blend of Asian, Middle Eastern, and European cultures with gorgeous beaches, beautiful nature, and seriously great food! Imagine, for example, if you love kebabs and baklava, once you taste the Turkish version of that, you’ll realize it’s the best you’ve ever had.
Every time I visit, I’m always mesmerized by how good the food tastes. Honestly, I think part of it is the quality of ingredients rather than the recipe itself. First of all, the produce tastes much richer and sweeter, the dairy products are creamier, and don’t get me started on Turkish pistachios! So certainly when you go visit, you’ll taste new and delicious food!
Turkish Poached Eggs over Yogurt Breakfast
Assembling the Recipe
Back to this classic Turkish poached eggs recipe. It’s known to be one of the oldest breakfasts in Turkey, served only for royalty dating back to the 15th century. Now it’s served in every corner of the country and with so many different variations. Almost all varieties have to start with the garlicky yogurt. Use thick Greek type yogurt because it’s the closest one to the Turkish yogurt. When it comes to the garlic, go as little or crazy as your heart desires! I love just one small clove of garlic per cup of yogurt.
Classically, the yogurt is just plain with garlic, but nowadays herbs are making their way to the yogurt which I love! I use a combo of minced fresh mint and parsley (equal parts), but feel free to use just one, something like only dill, or a combo of all. The perfectly-poached egg is placed right over the yogurt and another layer of magic goes over that to boost up the flavor tremendously. That magic layer is simply melted butter infused with chili flakes and paprika. Another option here is to microwave the butter with chili flakes (more or less to your taste) and paprika instead of sautéing it.
Also, I’ve seen herbs being added to this butter sauce, sometimes crushed nuts and other spices. Totally up to your taste. You basically can’t go wrong with what you chose to add either to the yogurt or the butter sauce. Another thing I need to mention is the poached egg.
If you haven’t poached eggs before, I’ll share a few tips and you can certainly watch a video or two to get more confidence. Basically you’ll simmer some water with a touch of vinegar and no salt (this is crucial). Break one egg at a time in a small ramekin, don’t try to break the egg directly into the boiling water–this is equally crucial.
Then stir the simmering water-vinegar mixture with a spoon to create a whirlpool-like motion in the water and drop in the egg right away (egg whites first). Now watch the egg whites wrap themselves around the yolk (thanks to the circular motion you created in the water!) and wait for three minutes. Remove the eggs and they’re ready. Simple and easy! The more you poach, the better you’ll get at it. Don’t be intimidated to try poaching, and above all, don’t be reluctant to combine a poached egg with a creamy garlicky yogurt sauce and chili butter!
Finally before I let you get to the recipe, I wanted to share a few more of my favorite Turkish recipes for you to try. This Turkish Pizza Lahmacun is such a fun twist on pizza and best eaten rolled up like a wrap! For a quick chicken dinner, try these Turkish-Style Chicken Skewers. For another perfect weekday dinner, these Juicy Spicy Turkish Meatballs is a must make! Don’t forget to start your day with these Turkish Poached Eggs with Yogurt Breakfast and enjoy!
- 1 cup of Greek yogurt
- 1 small clove of garlic, minced
- 2 Tablespoons of fresh herbs minced (mint and parsley, or your favorite)
- 1/4 teaspoon of salt
- 2 eggs, poached
- 3 tablespoons of salted butter
- 1/2 teaspoon of chili flakes
- 1/4 teaspoon of paprika
- Optional: Minced herbs, crushed walnuts, more spice
- Mix all the ingredients in a bowl and lace at the bottom of your serving plate.
- Bring 2 cups of water to a simmer and add 1 teaspoon of vinegar.
- Break one egg at a time into a ramekin.
- Use a spoon, stir to create a circular whirlpool movement to the water and immediately drop the egg (egg whites first).
- Wait for 3 minutes and remove the poached egg to drain on a paper towel.
- Melt the butter with all remaining ingredients in a skillet or in a microwave-safe bowl.
- Place the yogurt at the bottom of the plate, top with the poached eggs, and drizzle the butter sauce over the top.
- Serve right away and enjoy!
Home Chef Tip: Alternatively, microwave the butter with chili flakes (more or less to your taste) and paprika instead of sautéing it.
We hope you enjoy this Turkish Poached Eggs over Yogurt Breakfast from SoFabFood Home Chef, Mahy from Two Purple Figs, as much as we do. If you love this recipe, be sure to check out our other Breakfast recipes for more simple ways to start your day. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!