Best 3 Turkish Poached Eggs With Yogurt And Spicy Sage Butter Recipes

Indulge in the culinary marvel of Turkish poached eggs, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish, also known as Çılbır, originated in the vibrant city of Istanbul and has captivated hearts and palates across the globe. Experience the rich, creamy texture of velvety yogurt, perfectly poached eggs with runny yolks, and the aromatic symphony of crispy sage and spicy butter. This recipe collection offers three variations to suit your preferences: the classic Turkish poached eggs with yogurt and spicy sage butter, a vegetarian-friendly version with sautéed mushrooms, and a zesty twist with tangy tomato sauce. Prepare to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TURKISH POACHED EGGS WITH YOGURT AND SPICY SAGE BUTTER

Turkish Poached Eggs With Yogurt and Spicy Sage Butter image

Make and share this Turkish Poached Eggs With Yogurt and Spicy Sage Butter recipe from Food.com.

Provided by Mercy

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup plain yogurt
2 large garlic cloves, minced
1/4 cup unsalted butter (1/2 stick)
12 fresh sage leaves
1/2 teaspoon paprika
1/4 teaspoon dry crushed red pepper
1 tablespoon distilled white vinegar
8 eggs
warmed pita bread

Steps:

Stir yogurt and garlic in small bowl to blend and then season to taste with salt.
Divide the mixture equally among 4 plates, spreading to coat the the center of each plate.
Melt butter in a heavy saucepan over medium heat, then add the sage, paprika and red pepper and stir just until the butter sizzles; remove from heat and season with salt.
Add the vinegar to large skillet of simmering water and return the mixture to a simmer.
Crack the eggs into the simmering water and simmer until the eggs are softly cooked, about 3 minutes.
Using a slotted spoon or pasta server/fork, remove the eggs from the water, drain briefly and place 2 eggs atop the yogurt on each plate.
Rewarm the butter mixture, if necessary, and spoon over the eggs.
Serve immediately with pita bread.

Nutrition Facts : Calories 286.4, Fat 23.1, SaturatedFat 11.7, Cholesterol 410.5, Sodium 172.4, Carbohydrate 4.4, Fiber 0.1, Sugar 3.3, Protein 15

TURKISH EGGS (CILBIR)

Turkish Eggs (Cilbir) image

At my age I feel like I've seen and done it all, so you can only imagine my shock at finding a new way to do eggs. I would never have thought to pair yogurt with poached eggs and a spicy red pepper butter, but it might be my new favorite breakfast now. Fried eggs also work in this, any way you like 'em. Serve with toasted crusty bread for dipping.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 35m

Yield 2

Number Of Ingredients 17

Ingredients

1 cup Greek yogurt, at room temperature
1 clove garlic
¼ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 ½ tablespoons finely chopped fresh dill, or to taste
½ stick unsalted butter
¼ teaspoon ground cumin
½ teaspoon smoked paprika
1 tablespoon Aleppo chili flakes
1 tablespoon chopped fresh parsley
1 tablespoon diced jalapeno pepper
1 pinch salt
2 tablespoons olive oil
1 tablespoon white vinegar, or as needed
4 large eggs
1 pinch sea salt

Steps:

Spoon yogurt into a medium bowl. Grate in garlic and mix to combine. Season with salt, pepper, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add cumin, paprika, and chili flakes. Stir until color is uniform, then turn off heat and let spices infuse.
Grind parsley and jalapeno together in a mortar. Season with salt, drizzle in olive oil, and stir to combine.
Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt out into a bed for the eggs, carving ridges into the top to catch the oil. Drizzle on some jalapeno oil. Top with eggs and a spoonful or two of the Aleppo butter. Sprinkle sea salt on top.

Nutrition Facts : Calories 615.7 calories, Carbohydrate 8.6 g, Cholesterol 455.5 mg, Fat 57.1 g, Fiber 2 g, Protein 19.9 g, SaturatedFat 24.6 g, Sodium 742.8 mg, Sugar 5.3 g

POACHED EGGS WITH YOGURT AND SPICY BUTTER

Poached Eggs with Yogurt and Spicy Butter image

Don't miss out on any yolk, butter, or yogurt in our take on the traditional Turkish breakfast known as cilbir; serve with plenty of crusty bread.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 9

Ingredients

1 cup Greek yogurt
1 small clove garlic, finely grated (1/4 teaspoon)
1 tablespoon minced fresh chives
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
Pinch of cayenne pepper
2 large eggs
Chive blossoms, for serving (optional)

Steps:

Combine yogurt, garlic, and chives in a small bowl. Season with salt and pepper. Melt butter in a small saucepan. Add paprika and cayenne; remove from heat. Cover to keep warm.
Fill a large, shallow saucepan with 2 inches water; bring to a boil, then reduce heat to a simmer. Break 1 egg into a coffee cup and slowly slide into water. Repeat with remaining egg. Cook until whites are set but yolks are still soft, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.
Divide yogurt mixture between plates. Top with eggs; drizzle with butter mixture. Sprinkle with pepper and chive blossoms; serve.

Tips:

For the best results, use fresh, high-quality ingredients.
Make sure the water is gently simmering before adding the eggs. If the water is boiling, the eggs will cook too quickly and become tough.
Poach the eggs for 3-4 minutes, or until they are cooked to your desired doneness. If you like runny yolks, poach the eggs for less time. If you prefer hard-boiled yolks, poach the eggs for longer.
When poaching the eggs, use a slotted spoon to gently lower them into the water. This will help prevent the eggs from sticking to the bottom of the pot.
Once the eggs are cooked, remove them from the water with a slotted spoon and place them on a paper towel-lined plate to drain.
To make the yogurt sauce, simply whisk together yogurt, garlic, lemon juice, olive oil, salt, and pepper. Season to taste.
To make the spicy sage butter, melt butter in a small saucepan over medium heat. Add sage leaves and cook until fragrant, about 1 minute. Remove from heat and stir in red pepper flakes. Season to taste.
Serve the poached eggs with the yogurt sauce, spicy sage butter, and your favorite sides.

Conclusion:

This Turkish poached eggs with yogurt and spicy sage butter is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. The poached eggs are perfectly cooked and the yogurt sauce and spicy sage butter add a delicious flavor. This dish is sure to please everyone at your table.

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