Turkish Eggs with Herbed Yogurt (Cilbir)
Diet: Gluten Free
Keyword: cilbir, how to make turkish eggs, how to poach eggs, what is ‘nduja
Servings: 4 servings
Author: Ari Laing
For The Herbed Yogurt
- 1½ cups whole milk Greek yogurt
- ⅓ cup ricotta optional (can omit and use all Greek yogurt if preferred)
- 2 Tbsp extra virgin olive oil
- 2 Tbsp dill chopped, plus more for garnish
- 1 garlic clove finely chopped
For The Spicy Sauce
- 3 Tbsp unsalted butter
- 2 Tbsp ‘nduja see notes below for substitutions
- 8 large eggs recommended 2 per person — instructions included below
- 1 tsp distilled white vinegar
- pita or baguette
- maldon sea salt
- freshly ground black pepper
- Make the herbed yogurt. In a large mixing bowl, combine 1½ cups Greek yogurt, ⅓ cup ricotta cheese, 2 Tbsp olive oil, 2 Tbsp dill, and 1 finely chopped garlic clove. Whisk well, then set aside.
- Make the spicy sauce. Place 3 Tbsp butter and 2 Tbsp ‘nduja in a pan over medium-high heat. Cook, stirring often to break down ‘nduja until melted and fragrant, about 2-3 minutes. Transfer sauce to a serving bowl and set aside.
- Poach the eggs. Bring a large pot of water to a gentle simmer (not a rapid boil!). Add 1 tsp distilled white vinegar. When ready, use the back of a wooden spoon to swirl the water into a whirlpool. Add 1 egg, then let settle slightly before adding additional eggs. Do not overcrowd the pot. We recommend 3-4 eggs at a time, maximum.
- Set a timer. Cook eggs for 3-4 minutes. Carefully transfer with a slotted spoon to a paper towel-lined plate to dry, then serve immediately. See note below to make eggs a few days ahead!
- Assemble, then serve. Divide yogurt evenly between bowls. Top each with two poached eggs, then spoon ‘nduja sauce on top. Garnish with additional fresh dill, then sprinkle a pinch of flaky sea salt on top of each egg. Serve immediately with pita or baguette.
- Nutrition facts do not include pita or baguette.
- If you can’t find ‘nduja, substitute with 1 tsp of Aleppo pepper (traditional in Cilbir) or use 1 tsp smoked paprika + 1 tsp red pepper flakes.
- Poached eggs: You can poach eggs up to 3 days in advance. Follow instructions above, then immediately transfer eggs to an ice bath. Store in a sealed container in the refrigerator with cold water for up to 3 days. To reheat, bring a large pot of water to a gentle simmer. Place eggs in water and allow to reheat for 2 minutes. Drain with a slotted spoon and serve immediately.