Print

Pistachio Eggs Çilbir

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich Turkish-style breakfast featuring creamy Greek yogurt blended with pistachio butter, topped with perfectly poached eggs and finished with warm smoked paprika butter, fresh herbs, and sesame seeds. Served with grilled pitta, this elegant yet simple dish is perfect for breakfast or brunch.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Poaching
  • Cuisine: Turkish
  • Diet: Vegetarian

Ingredients

  • 4 large eggs
  • 400 g Greek yogurt
  • 6 teaspoons smooth pistachio butter
  • 70 ml extra virgin olive oil
  • 60 g salted butter
  • 1 garlic clove, finely minced
  • 1 small bunch coriander, finely chopped
  • 1 teaspoon smoked paprika
  • 1 pinch sumac
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon white wine vinegar
  • 4 pitta breads, grilled
  • 2 tablespoons sesame seeds

Instructions

  1. In a large mixing bowl, combine the Greek yogurt, pistachio butter, minced garlic, 50 ml of olive oil, salt, and black pepper. Stir well until smooth and evenly blended. Let it sit at room temperature.
  2. Place a small saucepan over medium heat and melt the salted butter until it becomes lightly golden and fragrant.
  3. Remove the pan from the heat and stir in the smoked paprika and remaining 20 ml olive oil. Mix for about 30 seconds so the spices infuse.
  4. Fill a medium saucepan with water and bring it to a gentle simmer. Add the white wine vinegar.
  5. Crack each egg into a small bowl.
  6. Create a gentle whirlpool in the simmering water with a spoon.
  7. Carefully slide the eggs into the water and poach for 2–4 minutes until the whites are set and the yolks remain soft.
  8. Remove the eggs with a slotted spoon and place briefly on kitchen paper to drain.
  9. Divide the yogurt mixture evenly into four serving bowls.
  10. Place one poached egg on top of the yogurt in each bowl.
  11. Drizzle the warm paprika butter over the eggs, then sprinkle with chopped coriander, sumac, and sesame seeds.
  12. Serve immediately with warm grilled pitta bread.

Notes

  • The yogurt mixture can be prepared up to one day in advance and refrigerated.
  • Allow the yogurt base to reach room temperature before serving for best flavor.
  • Poached eggs should be cooked fresh for the best texture.
  • If pistachio butter is unavailable, tahini can be used as an alternative.
  • Add chili flakes or Aleppo pepper to the butter sauce for extra heat.
  • Toasted pistachios or pine nuts can be added for extra crunch.

Nutrition

Find it online: https://savorymomskitchen.com/pistachio-eggs-cilbir/