Turkish Eggs with Paprika Butter
Silky poached eggs over warm garlicky yogurt, finished with sizzling paprika-butter. This is cilbir—a Turkish breakfast that feels fancy but takes 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 1 cup greek yogurt
- 4 large eggs
- 3 tbsp butter
- 1 tsp paprika
Instructions
- 1
Warm the yogurt in a skillet over low heat, stirring gently, until steaming, ~3 minutes.
- 2
Bring a shallow pot of salted water to a gentle simmer and crack the eggs into it one at a time.
- 3
Poach the eggs until whites set but yolks jiggle slightly when the pan moves, ~4 minutes.
- 4
Heat the butter in a small pan over medium until foaming, then stir in the paprika until fragrant.
- 5
Spread the warm yogurt on a plate, top with the poached eggs, then drizzle the paprika butter over everything.
Tools you’ll need
- 10-inch skillet
- shallow pot or wide saucepan
- small saucepan
- slotted spoon
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