Çilbir- Turkish eggs with

 

A traditional Turkish breakfast dish where creamy garlicky yogurt meets soft eggs and a drizzle of spiced butter. Perfect with khuboos, toasted bread, or even chapathi or Pathiri!

Ingredients:

• 1–2 garlic pods, crushed
• 1 tspn finely chopped fresh dill leaves (plus extra for garnish)
• Salt & black pepper, to taste
• Drizzle of olive oil
• 3–4 tbsp hung curd or Greek yogurt
• 2 eggs (sunny side up, with runny yolks preferred)
• 1–2 tsp butter (for cooking eggs + spiced butter)
• ½ tsp cumin seeds
• 1 tsp paprika powder
• ½ tsp chili powder or chili flakes (adjust to taste)

Method:

1. Prepare the yogurt base:

• In a serving bowl, mix yogurt with crushed garlic, dill, olive oil, salt, and black pepper.
• Spread evenly at the base of the bowl.

2. Cook the eggs:

• Heat a little butter in a pan.
• Crack in the eggs and cook sunny side up. Add a splash of water to the pan edges, cover, and cook on medium heat until the whites set while yolks stay runny.
• Place the eggs gently over the yogurt mixture.

3. Make the spiced butter:

• In the same pan, melt butter on low heat.
• Add cumin seeds, paprika, and chili powder/flakes. Swirl gently for a few seconds (be careful not to burn the spices).
• Drizzle the hot spiced butter over the eggs.

4. Garnish & serve:

• Garnish with extra dill leaves.
• 
  
• Serve them warm.

✨ Tip: For a richer flavor, you can also add a touch of smoked paprika or a squeeze of lemon juice to the yogurt.

In Frame:Arabic breakfast- figs, oranges, strawberry jam, halawa, cream, cheese, khuboos, grilled halloumi with cherry tomatoes & olives

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