Recipes Breakfast and Brunch Eggs Turkish Eggs (Cilbir) 4.9 (66) 56 Reviews 38 Photos These Turkish eggs were a delicious surprise for me! I feel like I've seen and done it all at my age, so you can only imagine my delight at finding a new way to prepare eggs. I would never have thought to pair yogurt with poached eggs and spicy red pepper butter, but it might be my new favorite breakfast. Serve with toasted crusty bread for dipping. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on March 27, 2024 Save Rate Print Share Add Photo 38 38 38 38 Prep Time: 25 mins Cook Time: 10 mins Total Time: 35 mins Servings: 2 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings Yogurt Spread: 1 cup Turkish or Greek yogurt, at room temperature 1 clove garlic ½ teaspoon freshly ground black pepper ¼ teaspoon salt, or to taste (Optional) 1 pinch cayenne pepper 2 ½ tablespoons finely chopped fresh dill, or to taste Aleppo Butter: ½ stick unsalted butter 1 tablespoon Aleppo chile flakes ½ teaspoon smoked paprika ¼ teaspoon ground cumin Parsley and Jalapeño Oil (optional): 1 tablespoon chopped fresh parsley 1 tablespoon diced jalapeno pepper 2 tablespoons olive oil (Optional) 1 pinch salt (Optional) Poached Eggs: 1 tablespoon white vinegar, or as needed 4 large eggs 1 pinch sea salt Directions To make yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature. To make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chile flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse. To make parsley and jalapeño oil: Grind parsley and jalapeño together in a mortar. Drizzle in olive oil and season with salt; stir to combine. To make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate. Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some jalapeño oil. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top. Chef's Notes You can use any chile flakes instead of the Aleppo variety. Fried eggs will also work in this recipe if you prefer. I Made It Print 66 home cooks made it! Nutrition Facts (per serving) 616 Calories 57g Fat 9g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 616 % Daily Value * Total Fat 57g 73% Saturated Fat 25g 123% Cholesterol 456mg 152% Sodium 743mg 32% Total Carbohydrate 9g 3% Dietary Fiber 2g 7% Total Sugars 5g Protein 20g 40% Vitamin C 11mg 12% Calcium 87mg 7% Iron 6mg 31% Potassium 306mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.