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Turkish Eggs (Çılbır)

Turkish eggs, or Çılbır, feature gently poached eggs served atop creamy, seasoned yogurt, finished with smoky paprika and chili flakes. The dish combines runny yolks, velvety yogurt, and aromatic spices to create a comforting, visually appealing breakfast with a rich, silky texture. It’s a meditative process that emphasizes slow, deliberate steps, turning breakfast into a sensory ritual.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Turkish
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup Greek yogurt full-fat for richness
  • 2 large eggs preferably fresh
  • 1 tsp smoked paprika for smoky flavor and color
  • 1 tbsp butter for cooking eggs
  • ½ tsp chili flakes optional, for heat
  • 1 lemon lemon for squeezing
  • to taste salt for yogurt and eggs
  • to taste pepper freshly ground, for seasoning

Equipment

  • Small saucepan
  • Whisk or fork
  • Spoon
  • Bowl for serving

Method
 

  1. Whisk the Greek yogurt in a bowl with a pinch of salt and a squeeze of lemon until smooth and creamy, creating a tangy base.
  2. Fill the small saucepan with about 2 inches of water and bring to a gentle simmer over medium heat, just enough to create small bubbling waves.
  3. Crack each egg into a small cup or ramekin to prevent shells and make gentle handling easier.
  4. Once the water is simmering, create a gentle whirlpool by stirring with a spoon, then carefully slide in the eggs one at a time into the center of the whirlpool.
  5. Cover the pan and cook for 3 to 4 minutes, until the whites are set but the yolks remain runny, producing tender whites and luscious yolks.
  6. Meanwhile, melt the butter in a small skillet over low heat until fragrant, then gently slide the poached eggs into the skillet to warm slightly, about 30 seconds.
  7. Use a slotted spoon to lift each egg out of the water, letting excess water drip off, then gently place them on top of the seasoned yogurt in a serving bowl.
  8. Drizzle the melted butter over the eggs, then sprinkle generously with smoked paprika and chili flakes for smoky warmth and a bit of heat. Finish with freshly ground pepper and a squeeze of lemon for brightness.
  9. Garnish with extra chili flakes or paprika if desired, then serve immediately with crusty bread or flatbread for dipping into the yolk and yogurt.

Notes

For the best results, use fresh eggs and serve immediately to enjoy the runny yolks and silky yogurt. The dish is perfect for a calm, mindful breakfast or slow weekend brunch.