Turkish Eggs (Çılbır) With Aleppo Pepper Oil
Çılbır is a savory Turkish breakfast of poached eggs nestled in garlicky yogurt and topped with fragrant Aleppo pepper oil. It's ready in 20 minutes and delivers 22g protein per serving.
Çılbır is a savory Turkish breakfast of poached eggs nestled in garlicky yogurt and topped with fragrant Aleppo pepper oil. It's ready in 20 minutes and delivers 22g protein per serving.
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Make the Aleppo pepper sauce: Combine the oil or butter, Aleppo pepper, cumin, and paprika in a small skillet. Heat over medium until the oil is fragrant and lightly bubbling, about 30 seconds to 1 minute. Remove from heat immediately and transfer the oil to a glass or metal heatproof bowl to prevent the spices from burning.
Mix the yogurt with the grated garlic and salt. Set the yogurt mixture aside at room temperature while you cook the eggs.
Poach the eggs: Bring a medium pot of water to a gentle boil. Crack the eggs into four separate small bowls. Add the white wine vinegar to the water and stir to create a vortex. Gently drop in the eggs one at a time and simmer for 3½ to 4 minutes, or until the whites are set but the yolks are still runny.
Assemble: Divide the yogurt between two plates or bowls and spread it in a thick swoosh. Top each with two poached eggs, then drizzle with the infused Aleppo pepper oil. Garnish with fresh parsley and dill. Serve with pita or crusty bread on the side.
Serve immediately. The yogurt base can be made 1 day ahead and refrigerated; warm gently before serving. Poached eggs do not reheat well and should be cooked fresh.
Yes. Prepare the spiced oil up to 2 days ahead and store in an airtight container at room temperature. Reheat gently before serving if it has solidified.
Substitute with smoked paprika (use 1 teaspoon) or red pepper flakes (use ¾ teaspoon), though the flavor will be less fruity and more sharp.
Simmer for 3½ to 4 minutes until the whites are fully set and opaque but the yolk still jiggles slightly when gently shaken.
Greek yogurt is thicker and tangier, which defines the dish. Regular yogurt will work but drain it through cheesecloth for 30 minutes first to reduce excess whey.
Yes. Double or halve all ingredients proportionally. The cooking time for poached eggs stays 3½ to 4 minutes regardless of batch size.
