Turkish Eggs (Cilbir)
- 15 min
- Serves 2
- 9 ingredients
5 minutes to prep, 10 to cook. A classic Turkish breakfast of poached eggs served over a warm, garlicky yogurt sauce spiced with paprika. The silky yolks mingle with the tangy, herb‑bright yogurt, creating a comforting and protein‑rich start to the day.
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Method
Gather all ingredients and have a small saucepan, a skillet for poaching, and a bowl of ice water ready.
Place the small saucepan over medium heat and add 1 tbsp butter; melt it completely.
Add the minced garlic to the melted butter and sauté for about 30 seconds until fragrant, being careful not to brown it.
Kitchen notes · Added by ReelsMeals: Garlic is fragrant but not browned. Stir briefly to keep it from turning bitter.
Stir in 1 tsp paprika and cook for an additional 10 seconds to release its aroma.
Lower the heat, then whisk in the 200 g plain yogurt, stirring continuously until the mixture is smooth and warmed through; keep the sauce on low heat, covered, to stay warm.
Kitchen notes · Added by ReelsMeals: Yogurt sauce is smooth and warmed through. Whisk continuously over low heat to keep it from splitting.
Meanwhile, fill a skillet with water and bring it to a gentle boil; reduce to a simmer.
Create a gentle whirlpool in the water and carefully slide each egg in; poach for exactly 3 minutes for soft‑boiled yolks.
Kitchen notes · Added by ReelsMeals: Eggs poach gently with the whites set and yolks soft. Lower them into a gentle simmer rather than a hard boil.
Using a slotted spoon, transfer the eggs immediately to the bowl of ice water; let them sit for 30 seconds, then gently pat dry with paper towels.
Kitchen notes · Added by ReelsMeals: Eggs transfer intact to the ice water. Use a slotted spoon and handle them carefully.
Slide each poached egg into the warm yogurt sauce, keeping the yolks intact, and let them sit for a minute to absorb flavor.
Drizzle 1 tbsp olive oil over the eggs, then season with salt and black pepper to taste.
Finish with a sprinkle of chopped parsley for color and freshness.
Serve the Turkish eggs immediately with crusty olive loaf or fresh bread on the side.
Tips while you cook
- Melt butter before garlic
- Melt the butter fully, then add the minced garlic and sauté briefly.
- Ice‑water stop
- Transfer poached eggs to ice water for 30 seconds to halt cooking before drying.
- Keep yogurt sauce warm
- After whisking in the yogurt, keep the sauce on low heat, covered, while poaching the eggs.
- Rest eggs in sauce
- Allow the poached eggs to sit in the warm yogurt sauce for a minute before adding oil and seasoning.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Jack Munn’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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