Turkish Eggs Recipe (Çılbır)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Poached eggs served on a bed of garlicky yogurt with a warm spiced butter sauce and herbs. A Mediterranean breakfast dish that's visually striking and balances creamy, savory, and bright flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup unsweetened plain Greek yogurt (at room temperature)
- 1 clove fresh garlic (minced)
- 1 teaspoon lemon juice (freshly squeezed - more to taste)
- ½ teaspoon kosher salt (or more to taste)
- ¼ teaspoon ground black pepper
- 1 tablespoon white distilled vinegar (or apple cider vinegar)
- 4 large eggs
- 3 tablespoons unsalted butter* (cut into pieces)
- 1 teaspoon Urfa or Aleppo pepper (any red pepper flakes you have on hand)
- ½ teaspoon sweet paprika
- ¼ teaspoon kosher salt
- 1 tablespoon of fresh herbs (such as parsley, dill, and/or mint)
- Sliced bread or toast
At a glance
PER SERVING · TIME 22M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 12m
- Sodium
- 1025mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 485mg
- Calcium
- 314mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1025MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.