📝 About This Recipe
Experience the sublime contrast of temperatures and textures with this elevated version of the classic Turkish 'Cilbir.' This dish features velvety, garlic-infused yogurt topped with perfectly poached eggs and finished with the bold, smoky heat of seared sujuk sausage butter. It is a legendary Ottoman-era breakfast that balances the coolness of the dairy with the fiery richness of spiced red meat, making it a truly unforgettable brunch centerpiece.
🥗 Ingredients
The Garlic Yogurt Base
- 1.5 cups Greek Yogurt (full fat and at room temperature)
- 2 cloves Garlic (finely grated or turned into a paste)
- 1/2 teaspoon Sea Salt (to taste)
The Sujuk and Chili Butter
- 100 grams Sujuk (Turkish Beef Sausage) (casing removed, sliced into thin half-moons)
- 3 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from burning)
- 2 teaspoons Pul Biber (Aleppo Pepper) (for mild heat and deep red color)
- 1/2 teaspoon Smoked Paprika (for extra depth)
The Poached Eggs
- 4 pieces Large Eggs (very fresh)
- 1 tablespoon White Vinegar (for the poaching water)
Garnish and Serving
- 2 sprigs Fresh Dill (roughly chopped)
- 1 sprig Fresh Mint (finely sliced)
- 4 slices Sourdough or Pide Bread (toasted for serving)
👨🍳 Instructions
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1
Begin by bringing your Greek yogurt to room temperature. This is crucial to prevent the dish from becoming cold too quickly when the eggs are added.
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2
In a medium bowl, whisk together the yogurt, grated garlic, and salt until completely smooth and aerated. Set aside.
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3
Place a small skillet over medium heat. Add the olive oil and the sliced sujuk. Fry the sujuk for 3-4 minutes until the fat renders out and the edges become crispy and dark red.
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4
Add the butter to the skillet with the sujuk. Once the butter melts and begins to foam, stir in the Pul Biber and smoked paprika. Remove from heat immediately to prevent the spices from burning; the residual heat will infuse the butter with a deep crimson color.
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5
Fill a wide, deep saucepan with water and bring to a very gentle simmer. Add the white vinegar (do not add salt to the water as it breaks down egg whites).
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6
Crack one egg into a fine-mesh sieve over a small bowl to drain away the watery part of the white. Carefully transfer the egg into a small ramekin.
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7
Create a gentle vortex in the simmering water with a spoon. Carefully drop the egg into the center of the swirl. Repeat with the remaining eggs.
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8
Poach the eggs for exactly 3 minutes for a runny yolk. The whites should be set but the center should feel soft to the touch.
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9
While the eggs poach, divide the garlic yogurt between two shallow serving bowls, spreading it out with the back of a spoon to create 'wells' for the eggs.
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10
Use a slotted spoon to lift the eggs from the water. Briefly rest the spoon on a paper towel to remove excess moisture before placing two eggs onto the yogurt in each bowl.
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11
Generously drizzle the hot sujuk-infused butter and the crispy sujuk slices over the eggs and yogurt.
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12
Garnish with the fresh dill and mint. Serve immediately while the eggs and butter are hot and the yogurt is creamy.
💡 Chef's Tips
Always use the freshest eggs possible; the whites stay together much better without the need for complex swirling techniques. Never use cold yogurt straight from the fridge; it will shock the poached eggs and make the dish unpleasantly lukewarm. If you can't find Pul Biber, a mix of 3 parts paprika and 1 part cayenne pepper is a decent substitute. To get the perfect 'nest' for your eggs, use the back of a spoon to create a decorative swirl in the yogurt before topping. Be careful not to over-fry the sujuk; it contains many spices that can turn bitter if scorched.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or traditional Turkish Pide bread to soak up the golden yolks and spicy butter. A side of sliced cucumbers and tomatoes seasoned with sumac adds a refreshing crunch to the meal. Pair with a glass of strong Turkish black tea (Çay) for a truly authentic experience. A small bowl of black olives and feta cheese on the side complements the richness of the sujuk. For a lighter touch, serve with a crisp arugula salad dressed in lemon and olive oil.