Turkish Eggs with Herbed Yogurt (Cilbir)
Perfect poached eggs are served on top of a garlicky, herbed yogurt with a spicy melted butter + 'nduja sauce. Serve with pita or crusty baguette. Simple, yet overwhelmingly satisfying!
Servings: 4 servings
For the herbed yogurt
- 1 ½ cups whole milk Greek yogurt
- ⅓ cup ricotta
- 2 Tbsp chopped dill plus more for garnish
- 1 garlic clove finely chopped
For the spicy sauce
- 3 Tbsp unsalted butter
- 2 Tbsp 'nduja see notes below for substitutions
- 4-8 poached eggs recommended 2 per person -- instructions included below
- 1 tsp distilled white vinegar
- crusty baguette or pita
- maldon sea salt
- freshly ground black pepper
- mortar and pestle but not a necessity!
Make herbed yogurt
In a large bowl, combine yogurt, ricotta, and dill.
Place garlic clove in mortar, if using, then crush with pestle into a paste. Alternatively, you can place chopped garlic on a cutting board, add a ½ tsp kosher salt, and push down into the garlic + salt with the blade of a knife. Do this repeatedly, smushing it down until the salt breaks the garlic down into a paste-like consistency.
Add garlic to yogurt, then whisk until smooth. Set aside.
Make spicy sauce:
Place butter and 'nduja (or substitute, see note below) in a pan over medium-high heat. Cook, stirring often to break down 'nduja, until melted and fragrant, about 2-3 minutes. Transfer sauce to a serve bowl and set aside.
Bring a large pot of water to a gentle simmer - not boil! Add 1 tsp distilled white vinegar.
When hot, use the back of a wooden spoon to swirl the water into a whirlpool. Let settle, then add additional eggs, making sure not to overcrowd the pot. You can do this in batches if cooking more than 4-6 eggs.
Allow eggs to cook for 3-4 minutes for a runny yolk. Carefully transfer with a slotted spoon to a paper towel-lined plate to dry, then serve immediately. See note below to make eggs a few days ahead!
Divide yogurt evenly between bowls. Top each with two poached eggs, then spoon 'nduja sauce on top. Garnish with additional fresh dill, then sprinkle a pinch of flaky sea salt on top of each egg. Serve immediately with pita or crusty baguette.
If you can't find 'nduja, substitute with 1 tsp of Aleppo pepper (traditional in cilbir) or use 1 tsp smoked paprika + 1 tsp red pepper flakes to get that heat.
You can poach eggs up to 3 days in advance. Follow instructions above, then when finished cooking, transfer eggs to an ice bath. Store in a sealed container in the refrigerator with cold water for up to 3 days. To reheat, bring a large pot of water to a gentle simmer. Place eggs in water and allow to reheat for 2 minutes. Drain with a slotted spoon and serve immediately.
Nutrition facts do not include pita or baguette.
Serving: 2eggs + ¼ yogurt + ¼ sauce | Calories: 339kcal | Carbohydrates: 6g | Protein: 24g | Fat: 24.9g | Saturated Fat: 12.5g | Cholesterol: 414mg | Sodium: 387mg | Fiber: 0.2g | Sugar: 3.9g