Turkish Eggs Cilbir: 15-Min Recipe

The runaway popular Turkish Eggs or Çılbır, which is made umpteen ways in Turkiye, is a simple breakfast item of poached eggs over a bed of garlicky yogurt, drizzled with a spiced butter sauce and garnished with herbs.

For the longest time, the idea of pairing eggs with curd felt odd to me. But curiosity won.
I finally decided to give it a shot. Let me tell you I had it for breakfast 3 days in a row.
It's rich, creamy, and so satisfying... you might just end up skipping lunch, says Hitesh Harisinghani.

Ingredients

• 2 eggs
• 200 gm hung curd
• 2 tbsp extra virgin olive oil
• 1 pod garlic, crushed or grated
• 20 gm or 1½ tbsp butter

Ingredients, continued

• 1 tsp paprika
• 1 tbsp vinegar
• Water
• ½ tsp black pepper powder
• Handful sua or shepu or dill leaves, chopped
• Salt to taste, about 1 tsp

Method

• In a bowl, whisk the curd until it's smooth and creamy.
  Add the grated/crushed garlic, pinch salt, black pepper powder.
  Mix well and keep it aside.

Method, continued

• In a saucepan, heat 2 cups water over medium heat, until it reaches a gentle simmer and turn the heat down.
  Add a pinch salt and also add the vinegar (it helps to keep the eggs intact).
  Crack the first egg in a bowl and slide into the simmering water in the saucepan.
  Let it cook for about 2-3 minutes, if you like a runny yolk, or 4-5 minutes for a firmer yolk.
• Repeat process for the second egg and keep both poached eggs aside, covered so they remain warm.

Method, continued

• In another small frying pan, heat the olive oil, butter, paprika, mixed together, over low heat for a few minutes.
  Make sure it doesn't burn and take off heat.

Method, continued

For the plating:

• While the eggs are warm, quickly assemble.
  On a plate, spread the curd mixture keeping some space in the middle for the eggs.
  Place the poached eggs in the centre.
  Using a teaspoon pour the olive oil and paprika mix over the poached eggs and the curd.
  Add a little salt and the black pepper powder.
• Garnish with lots of dill leaves and serve; serves one.
• It is best enjoyed with a toasted sourdough bread.

Tips
You may consider adding a little chilly flakes, ground cumin, in addition to paprika for extra zing.
Some like to add a little chopped mint for the garnish with the dill.
Some like to add a little jalapeno and parsley to the butter and oil mixture while it is sauteeing.
Çılbır  can be served with pita too.