Huevos Turcos
Huevos Turcos, also known as Turkish eggs or *çılbır*, is an indulgent breakfast dish with silky poached eggs on a garlicky yogurt base, drizzled with a smoky, spiced butter sauce. It’s rich, creamy, and absolutely delicious!
Equipment
- Small Saucepan
- Mixing Bowl
- Slotted spoon
Ingredients
Yogurt Base
- 1 cup Greek yogurt thick and creamy
- 1 clove garlic grated
- 1 tsp lemon juice freshly squeezed
- 1/4 tsp salt
Poached Eggs
- 2 eggs fresh
- 1 tbsp vinegar for poaching
- 4 cups water for poaching
Spiced Butter Sauce
- 2 tbsp butter unsalted
- 1 tbsp olive oil
- 1 tsp paprika smoked or sweet
- 1/2 tsp red pepper flakes or Aleppo pepper
For Serving
- 1 tbsp fresh dill or parsley chopped
- 2 slices toasted bread or pita for dipping
Instructions
- In a bowl, mix the Greek yogurt with grated garlic, lemon juice, and a pinch of salt. Stir until smooth and set aside.
- Fill a saucepan with water and bring it to a gentle simmer. Add vinegar.
- Crack an egg into a small bowl. Swirl the water in the saucepan and gently slide in the egg. Let it cook for 3-4 minutes until the whites are set.
- Remove the egg with a slotted spoon and drain on a paper towel. Repeat with the second egg.
- Melt the butter in a pan over low heat. Add olive oil, paprika, and red pepper flakes, stirring until the butter turns deep golden-red. Remove from heat.
- Spread the garlicky yogurt onto a plate. Place the poached eggs on top.
- Drizzle with the warm spiced butter sauce and garnish with fresh dill or parsley.
- Serve with toasted bread or pita for dipping. Enjoy!
Notes
For best results, use room temperature yogurt. If you prefer a milder garlic flavor, let the yogurt sit for a few minutes after mixing.