Çilbir (Spiced Turkish Eggs)

A wooden bowl with a poached egg sitting on a bed of yogurt doused with a chunky chili oil.

5 from 1 vote

In this lovely Turkish recipe for Çilbir, velvety poached eggs sit in a bed of creamy yogurt topped with a spiced chili oil.

Prep Time8

Cook Time12

Total Time20

Servings: servings

Calories: 266kcal

Author: Karishma Pradhan

Ingredients

1 cup Greek yogurt or labneh* homemade Greek yogurt would be divine here!
1 clove garlic finely grated
Salt to taste
1 tablespoon white distilled vinegar or apple cider vinegar
2 large eggs
2 tablespoons extra-virgin olive oil
¼ cup finely-chopped walnuts optional
2 teaspoons Maras chili flakes or Aleppo pepper
Flaky salt optional | for topping
Crusty bread for serving

Instructions

Make the Garlic Yogurt: In a small bowl, combine 1 cup Greek yogurt or labneh* with 1 clove garlic. Season with salt, to taste.
Divide the yogurt amongst two serving bowls, and set aside to come to room temperature while you prepare the rest of the dish.
Note: I typically like my yogurt to be well-seasoned, since the eggs don't have any salt!
Prepare the Eggs: Fill a small (1.5-quart) saucepan with 2 inches of water and 1 tablespoon white distilled vinegar. Bring to a bare simmer over medium-low heat, about 7 - 10 minutes. The pot will emanate wisps of steam (about 180°F), and the water will have very small bubbles, if any.
Note: If you have a cooking thermometer, you're looking for a temperature of 180℉/82℃.
Cook the Eggs: Meanwhile, crack 2 large eggs into separate small bowls. This will make the transfer process much smoother.
Once the water is ready, use a slotted spoon to stir the water and create a whirlpool in the center of the pot. Carefully drop the egg into the center of the whirpool, and poach for 3 minutes, or until the whites are nicely set.
Using the slotted spoon again, carefully scoop the egg out of the water and allow any excess liquid to drop back into the pot. Transfer the egg to a serving bowl, and repeat, poaching the other egg and setting it into the other bowl.
Make the oil: Just before serving, prepare the oil. In a very small pan, set 2 tablespoons extra-virgin olive oil over medium-low heat. Add the ¼ cup finely-chopped walnuts and a pinch of salt, and cook, stirring occasionally until the nuts are golden-brown, about 3 - 5 minutes.
Stir in 2 teaspoons Maras chili flakes, and cook until aromatic, about 15 - 30 seconds, swirling the pot occasionally to prevent burning. Immediately remove from the heat, and drizzle over the eggs. Top with Flaky salt if desired, and serve with Crusty bread for dipping. Enjoy!
Note: Keep a careful watch on the oil. Both the walnuts and the chili flakes are very susceptible to burning, so when in doubt, pull it off the heat!

Notes

Recipe adapted from Ozlem's Turkish Table.

Olive oil swap: For a richer flavor, use butter instead of oil.

Garlic: Sensitive to garlic? Start with less, and adjust as needed!

Chilies: If you can't find Maras Chile Flakes or Aleppo Pepper, you can substitute 1 teaspoon of sweet paprika and ¼ teaspoon of red pepper flakes.

Nutrition