Turkish Yogurt Eggs with Brown Butter, Aleppo, and Dill
Thick, garlicky yogurt is the bed, and two perfectly poached pasture-raised eggs are the crown. A pour of sizzling brown butter spiked with Aleppo pepper ties the whole thing together in about fifteen minutes flat. This is the Turkish dish called cilbir, and once you try it you will wonder why you ever made plain eggs again.
Cilbir is weekday simple and weekend worthy all at once.
Cilbir has been a Turkish breakfast staple for centuries, but it is having a real moment right now, and honestly it deserves every bit of the attention. The combination of cool garlic yogurt, soft poached eggs, and sizzling spiced brown butter is one of those things that sounds almost too simple until you taste it and realize it is just exactly right.
Our pasture-raised eggs are the reason this recipe really sings. The yolks run a deep, almost orange yellow, and when they break into that yogurt and butter, the whole bowl becomes something special. This one comes together in under half an hour, which means it works on a slow Saturday morning just as well as a busy Tuesday. You can read how we raise them here.
Ingredients
Method
-
{{ step.n }}
{{ step.text }}
Notes from our kitchen
- The yogurt base can be made up to two days ahead and kept covered in the fridge. Just let it come up to room temperature before serving so the hot butter does not cool down the moment it hits the bowl.
- Aleppo pepper is fruity and only moderately hot. If you cannot find it, a mix of sweet paprika and a small pinch of cayenne gets you close. Plain red pepper flakes work in a pinch but will be sharper.
- Fresh eggs from the farm poach better than older ones because the whites stay tight around the yolk. If you are ever unsure how fresh an egg is, this recipe will show you the difference.
Common questions
Can I use sour cream instead of Greek yogurt?
Full-fat sour cream works in a pinch, but Greek yogurt has the thick, tangy body that makes this dish. Thin yogurt will pool under the eggs rather than hold them up, so go full-fat if you can.
What do I serve on the side?
Warm pita or a crusty sourdough slice is the classic move. You want something sturdy enough to drag through all that garlicky yogurt and pooling butter. A simple cucumber and tomato salad on the side keeps it a full, light meal.
My brown butter burned. What went wrong?
Brown butter moves fast once it gets going. Stay right next to the stove, keep the heat at medium rather than medium-high, and pull it the moment you see a deep amber color and smell toasted nuts. When in doubt, pull it a few seconds early.