How To Make Cilbir (Turkish Eggs)

If you are looking to try something new for breakfast, this Turkish breakfast dish remain one of the best options.

Course Breakfast

Cuisine Turkish

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 444kcal

Start to boil the water. Add the vinegar. Then reduce the heat to low.
Strain the eggs in a sieve to drain liquid. Create a vortex in the water.
Add the egg one at a time in the water and poach it for 2-3 minutes, or until desired doneness. Remove the eggs from the water gently and place the eggs on a plate while you prepare the sauce.
Whisk the yoghurt with salt and minced garlic. Sit aside. Chop parsley and add it into yoghurt sauce.
For the butter, heat the butter on medium low heat in a skillet. Add the sliced bell pepper. Sautee for a couple minutes. Add chili flakes and smoked paprika powder. Mix well then remove from heat.
For plating, put the yoghurt sauce on the bottom first, then put poached eggs and serve it with brown butter on top. Add white bread slices if desire.

For making poached eggs, whisk the water mixture first, then put the egg on the middle of the circle.

Add Chili Flakes at the end to not make the butter so spicy.

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**** Calories are estimated per serving.