Turkish Eggs

Step up your brunch game with Turkish Eggs (aka Çilbir)! This crowd-pleasing recipe features creamy yogurt with dill, perfectly poached eggs, and spiced buttery goodness, all topped off with chimichurri for a kick of heat. Serve it with crusty bread to soak up every last bit!

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Why This Recipe Works

I tried Turkish eggs for the first time at a local Portland cafe, and it was love at first bite. Poached eggs nestled in a yogurt-dill mixture and drizzled with spiced butter? Sign me up!

So, I decided to recreate this masterpiece, putting my own spin on it with some spicy, briny chimichurri sauce (and the flavor combination is out of this world!). The great thing about this dish is you can make the yogurt mixture, butter, and chimichurri the day before.

Then, in the morning, all you need to do is toast the bread and poach those eggs! This recipe makes a show-stopping brunch spread, especially when entertaining friends. (Let your guests travel to Turkey right in your dining room!)

Ingredients

• Greek Yogurt: Greek yogurt forms the base of the sauce. Its refreshing tanginess helps balance the richness of the butter and the poached eggs. Use full-fat for extra creaminess!
• Dill: Adds a burst of herby, citrus-like brightness that pairs beautifully with yogurt.
• Garlic: Fresh garlic cloves give the yogurt sauce and chimichurri a savory, zesty kick.
• Butter: This golden magic is the foundation of the spiced butter component. To prevent an overly salty dish, use unsalted butter (this way, you can control the salt).
• Spices: Smoked paprika adds deep, smoky warmth to the butter. Turmeric provides a subtle earthy flavor, a pop of color, and an anti-inflammatory boost.
• Shallots: With a milder flavor than regular onions, shallots provide a sweet, delicate sharpness to the chimichurri sauce.
• Parsley & Mint: Parsley brightens up the chimichurri with fresh, slightly peppery notes, while mint adds a cool, refreshing contrast.
• Jalapeño: For a touch of heat without overpowering the chimichurri. Adjust the jalapeños up or down, depending on how much spice you prefer.
• Lemon: Freshly squeezed lemon juice brightens the chimichurri, cutting through the richness with its sweet acidity. You’ll also need lemon zest to add a floral, citrusy aroma.
• Olive Oil: Use extra-virgin olive oil to bring all the chimichurri ingredients together.
• Eggs: Poached eggs provide a creamy, rich protein that perfectly complements the herbed yogurt and chimichurri. Their luxuriously creamy texture ties the entire dish together.
• White Vinegar: My secret weapon for perfectly poached eggs—this helps the egg whites firm up without spreading.

Instructions

1. Mix the Yogurt: In a medium bowl, combine the Greek yogurt, chopped dill, minced garlic, and kosher salt until well combined. Cover the bowl and refrigerate for 1 hour.
2. Flavor the Butter: Melt the unsalted butter in a small saucepan over medium-low heat. Stir in the smoked paprika and turmeric, and cook for about 1 minute.
3. Make the Chimichurri: Finely chop the shallot, parsley, mint, and jalapeño, then mince the garlic. In a small bowl, mix the chopped ingredients with salt, lemon juice, lemon zest, and extra virgin olive oil. Stir well to combine and set aside.
4. Prepare the Water: Add 2 inches of water and a tablespoon of vinegar in a deep pan. Bring the water to a gentle boil, then reduce the heat to a simmer.
5. Strain the Eggs: Carefully crack an egg into a fine mesh strainer to remove any imperfections, then transfer the egg to a small ramekin.
6. Poach the Eggs: Gently slide the egg into the simmering water and repeat with the remaining eggs. Poach the eggs for 4-6 minutes, depending on how runny you prefer the yolk. Remove each egg with a slotted spoon and place on a paper towel-lined plate.
7. Assemble & Serve: Spread the herbed Greek yogurt on a serving platter. Place the poached eggs on the yogurt, then drizzle the spiced butter over the eggs. Spoon some spicy chimichurri over your Turkish eggs, and enjoy them with crusty bread!

Substitutions & Variations

• Greek Yogurt: If you want a slightly lighter consistency, swap Greek yogurt for regular plain yogurt.
• Fresh Herbs: You can substitute dill with fresh cilantro or basil for a different yogurt flavor profile. And feel free to mix up the herbs in the chimichurri—cilantro or even a bit of oregano would be delicious!
• Spices: If you don’t have smoked paprika, regular paprika or even cayenne (if you like it spicier) will work in a pinch. Ground cumin can also work instead of turmeric.
• Shallots: If you don’t mind a more pungent flavor, you can swap shallots with red onions.
• Lemon: Lime juice also works well as the acid component of the chimichurri.
• Jalapeño: Swap out jalapeño for red chili flakes or serrano peppers if you want more of a spicy kick.
• Olive Oil: If you prefer a milder flavor, substitute olive oil with avocado oil.
• White Vinegar: If you don’t have vinegar, lemon juice is the best alternative for poaching eggs (it helps the egg whites firm up without altering the flavor too much).
• Dairy-Free: For a dairy-free option, swap regular butter and Greek yogurt with your favorite vegan butter and vegan yogurt variety.

Storing & Reheating

Great news! Turkish eggs can be stored and reheated quite easily using these guidelines:

• Fridge: Keep the herbed yogurt, chimichurri, spiced butter, and poached eggs separately in airtight containers in the fridge for up to 3 days.
• Freezer: I don’t recommend freezing eggs, as they can become rubbery. However, the chimichurri can be frozen in an airtight container for up to 1 month.
• Reheating: Gently reheat the poached eggs by placing them in warm water for 1-2 minutes. Heat the butter in the microwave or a small saucepan over low heat, then serve everything as usual with yogurt and chimichurri.

Expert Tips

• Chill the Yogurt: Let the yogurt sit in the fridge for at least an hour (or overnight) to help the flavors meld and create a thicker, creamier texture.
• Proper Pot Setup: Use a wide, deep pan to give the eggs plenty of space to poach without bumping into each other.
• Poaching Temperature: Maintain a gentle simmer, not a rolling boil, when poaching eggs. Too much movement in the water can cause the whites to break apart.

FAQs

Related Recipes

If you enjoyed these Turkish eggs, be sure to check out some more brunch favorites like these:

• Puff Pastry Quiche Recipe
• Spicy Shakshuka with Harissa
• Bacon Pancakes
• Sausage and Cabbage Skillet

If you try this Turkish Eggs recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!