Description
Cilbir is a traditional Turkish breakfast dish featuring delicately poached eggs served over a creamy, garlicky yogurt sauce, topped with a fragrant Aleppo pepper-infused olive oil drizzle. This simple yet flavorful dish combines soft textures and vibrant spices, making it a perfect hearty and healthy breakfast or brunch option.
Ingredients
Scale
Yogurt Sauce
- 1 cup plain Greek yogurt (made with whole milk, at room temperature)
- 1 to 2 garlic cloves (finely minced)
- Pinch of kosher salt
Poached Eggs
- 2 eggs
- 1 to 2 tablespoons vinegar (optional)
Olive Oil Sauce
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Aleppo pepper (or red pepper flakes)
Instructions
- Prepare the Yogurt Sauce: In a small mixing bowl, combine the room-temperature Greek yogurt with the finely minced garlic and a good pinch of kosher salt. Whisk well until smooth and creamy. Divide the yogurt mixture evenly between two serving bowls and set aside.
- Boil Water for Poaching: Fill a medium saucepan with water and bring it to a boil. Once boiling, stir in the vinegar, which helps the egg whites coagulate.
- Prepare the Eggs: Crack one egg into a small fine mesh sieve held over a bowl. Gently swirl the egg in the sieve to drain the thinner part of the egg whites, which results in a tidier poached egg. Transfer the egg to a ramekin for easy handling.
- Poach the Eggs: Create a gentle vortex in the boiling water with a wooden spoon. Quickly slide the egg from the ramekin into the center of the vortex. Poach the egg for 2 to 3 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the egg and place it on a parchment-lined plate.
- Repeat for Second Egg: Repeat the preparation and poaching steps with the second egg, ensuring it cooks to the same consistency.
- Make the Aleppo Pepper Olive Oil Sauce: While the second egg cooks, heat the extra virgin olive oil in a small skillet over medium heat. Add the Aleppo pepper and warm gently, allowing the flavors to infuse the oil without burning the spice.
- Assemble the Dish: Place each poached egg carefully on top of the yogurt mixture in the serving bowls. Drizzle the warm Aleppo pepper olive oil sauce over the eggs and yogurt.
- Serve: Serve the Cilbir immediately with rustic bread for dipping and enjoying the creamy, garlicky, and spiced flavors together.
Notes
- Using room-temperature yogurt ensures a smooth sauce without clumps.
- The vinegar in the poaching water helps the egg whites set quickly and maintain shape.
- Draining the liquidy part of the egg whites produces a neater, cleaner poached egg.
- Aleppo pepper adds a mild, fruity heat; substitute with red pepper flakes if unavailable.
- Serve immediately for best texture, as the poached eggs can overcook and the yogurt sauce coldens.
