Print

Turkish Eggs (Cilbir) with Bacon, Pickled Red Onion, and Spicy Butter Recipe

Print Recipe

★★★★★

4.7 from 62 reviews

Turkish Eggs (Cilbir) is a delicious and vibrant breakfast dish featuring poached eggs served on a creamy garlic-infused Greek yogurt base, topped with smoky paprika butter, crispy bacon, tangy pickled red onions, and fresh herbs for a perfect balance of flavors and textures.

Ingredients

Scale

Pickled Red Onions

  • 2 slices bacon
  • 1/4 cup pickled red onion
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1 tablespoon cane sugar
  • 1 teaspoon salt

Garlicky Yogurt

  • 1 cup Greek yogurt
  • 2 garlic cloves (grated)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Eggs and Butter

  • 4 eggs (poached)
  • 2 tbsp butter
  • 1/2 tsp paprika (regular or smoked)

Herbs

  • 2 tbsp fresh dill (chopped)
  • 2 tbsp chives (chopped)

Instructions

  1. Pickle the Onions: Slice the onions and place them into a jar or bowl. Pour over 1/4 cup white vinegar, 1/4 cup water, 1 tablespoon cane sugar, and 1 teaspoon salt. Set aside to pickle while preparing the rest of the recipe.
  2. Prepare the Yogurt: In a bowl, combine the Greek yogurt with grated garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and set aside to let the flavors meld.
  3. Cook the Bacon: In a skillet or pan, cook the bacon slices until crispy. Transfer to a plate lined with a paper towel to drain excess grease and keep warm. Meanwhile, bring a large pot of water to a boil for poaching eggs.
  4. Poach the Eggs: Crack each egg into a small ramekin or bowl. Add 1 tablespoon vinegar to the boiling water and stir briskly to create a whirlpool. Gently slide each egg into the center of the whirlpool one at a time. Poach for 3 minutes, then remove with a slotted spoon and place on paper towels to drain.
  5. Prepare Paprika Butter: Melt butter in a small saucepan over medium heat. Once melted, stir in the paprika and remove from heat to prevent burning.
  6. Assemble the Dish: Divide the garlicky yogurt evenly between two bowls. Top each with two poached eggs and crispy bacon slices. Drizzle the warmed paprika butter over the eggs and yogurt. Garnish with pickled red onions, fresh chopped dill, and chives. Season with additional salt and pepper to taste. Serve immediately and enjoy!

Notes

  • Use fresh free-range eggs for the best poaching results and flavor.
  • Smoked paprika adds a deeper smoky flavor but regular paprika works well too.
  • The pickled onions can be prepared a day ahead to save time; they keep well refrigerated for up to a week.
  • Adjust the salt and pepper in the yogurt to suit your taste.
  • To poach eggs without vinegar, you can also use very fresh eggs and create a gentle simmer without stirring.

Keywords: Turkish Eggs, Cilbir, poached eggs, garlic yogurt, paprika butter, pickled onions, breakfast, brunch

Find it online: https://victoriablair.com/turkish-eggs-cilbir-with-bacon-pickled-red-onion-and-spicy-butter-recipe/