Cilbir (Turkish Eggs)


Cilbir is a delicious Turkish dish of poached eggs with garlicky skyr, This dish can be served as a hot mezze or weekend breakfast and is often topped with a spiced oil. I love the taste of the tangy skyr paired with creamy, soft, yolks and a hint of spice. As I was searching for a recipe, I found the perfect one by Ozlem (@ozlems_turkish_table), who was born and raised in Turkey. The dish comes together quickly, so you can even make it on a weekday morning before you start your day.

A couple of tips: Chili flakes can vary widely in terms of heat, so start with a little bit and adjust as needed to infuse the oil. Make sure to scoop up the creamy yogurt with some pide or crusty bread. A garnish of chopped herbs keeps the dish fresh and bright.

Recipe: Turkish Eggs (Cilbir) from @ozlems_turkish_table used with permission. Adapted by @homecookingcollective.

Small Garlic Clove
1 cup
Icelandic Provisions Traditional Plain Skyr
Large Free Range Eggs
2 tbsp
Olive Oil
2 tbsp
White Wine Vinegar
2 tsp
Turkish Pul Biber, Red Pepper Flakes, or Chili Flakes
Salt and Freshly Ground Black Pepper
to taste
Turkish Pide Bread or Any Crusty Bread
to serve
Step 1:
Prepare the garlic skyr first – about 10, 15 minutes before poaching the eggs – and bring to room temperature.In a small bowl, beat the skyr with garlic and seasoning. Spoon this into two serving plates, creating a round thick layer to provide a nest for the poached egg. Let the skyr mixture reach room temperature.
Step 2:
Fill a small pan with hot water, add the vinegar (this will help sealing the egg whites) and bring to a boil. Stir the water to create a whirlpool and crack the first egg in the middle of the whirlpool.
Step 3:
As the egg spins and the white sets around the yolk, stir the water ready for the next one. Poach each egg for 2-3 minutes so that the yolk remains soft.
Step 4:
While the eggs are poaching, quickly pour in the olive oil in a small pan and stir in the Turkish pul biber, red pepper flakes or chili flakes, over medium to high heat. Stir and let the red pepper flakes infuse to olive oil for a few minutes, turn the heat off.
Step 5:
Lift the eggs out of the water with a slotted spoon and place them over a couple of sturdy paper towels, to drain the excess moisture. Then gently place them over to the garlic skyr spread.
Step 6:
Drizzle the red pepper flakes infused olive oil over the poached eggs. Serve immediately with pide bread or crusty bread by the side.

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