Chilbir, Turkish Eggs Recipe

Prepare and sweat aromatics

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt; cook until translucent and softened, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Add greens and braise

Add the chopped mixed greens to the pan in batches, letting them wilt slightly before adding more. Once all greens are in the pan, add 1 cup water or vegetable stock, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using. Cover, reduce heat to low, and braise gently for 8–12 minutes, stirring occasionally, until tender and most liquid has reduced.

Finish greens

Remove lid, increase heat briefly to evaporate excess liquid if needed. Stir in 2 tablespoons lemon juice and adjust seasoning to taste. Keep warm while you prepare other components.

In a bowl, combine 1 cup Greek yogurt, 1 grated garlic clove, 1/2 tablespoon lemon juice, 1/2 teaspoon olive oil, and 1/4 teaspoon kosher salt. Mix until smooth. If the yogurt is very thick, thin with up to 1 teaspoon water to reach a pourable but still creamy consistency. Taste and adjust lemon, garlic, or salt.

In a small saucepan or bowl, combine 3/4 cup finely chopped ripe mango (or canned mango), 2 tablespoons white vinegar, 1 tablespoon olive oil, 1 teaspoon brown sugar or honey, 1/2 teaspoon turmeric, 1/4 teaspoon ground cumin, 1/4 teaspoon ground fenugreek if using, and 1/4 teaspoon salt. Warm gently over low heat for 3–5 minutes to meld flavors (if using fresh mango). Mash slightly with a spoon to make a saucy consistency. Taste and adjust sweetness or acidity. Let cool to room temperature.

Prepare poaching water

Fill a wide shallow saucepan with 3–4 inches of water. Bring to a gentle simmer (not a rolling boil). Add 1 tablespoon white vinegar. Crack eggs into individual small bowls or cups for easier transfer.

Poach eggs

Using a spoon, stir the water to create a gentle whirlpool. Slip each egg into the simmering water, one at a time. Poach for 3–4 minutes for set whites and runny yolks, or 5 minutes for slightly firmer yolks. Remove eggs with a slotted spoon and drain on a paper towel-lined plate.

Prepare spiced butter

Melt 1 tablespoon unsalted butter in a small skillet over low heat. Stir in 1/2 teaspoon smoked paprika or Aleppo pepper briefly and remove from heat. This will be drizzled over the finished dish.

Taste and warm: keep eggs warm by placing them in a shallow bowl over warm water briefly if not serving immediately.

Warm and brush pita

Warm the 4 small thick pitas in a 350°F (175°C) oven for 5–7 minutes or directly over a gas flame for a few seconds per side until puffed and warmed. Brush lightly with 1 teaspoon olive oil.

Assemble chilbir

Divide the warm braised greens among four shallow serving plates or bowls (about 1.5 cups greens per serving). Spoon a generous dollop (about 1/4 cup) of garlic yogurt over the center of each bed of greens, spreading slightly. Place one or two poached eggs on top of each yogurt-topped greens (use 1 egg for lighter portions, 2 eggs for heartier). Spoon 1–2 tablespoons of the mango amba around or over the eggs. Drizzle the spiced melted butter over the eggs and yogurt, then sprinkle chopped fresh dill or parsley and sliced chives. Finish with a light pinch of flaky salt and an extra crack of black pepper if desired.

Serve immediately with the warmed chubby pitas on the side for tearing and dipping.