Name: Turkish Eggs (Cilbir) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: 2 large eggs; 1 cup plain Greek yogurt; 1 clove garlic (minced or grated); Salt to taste; 2 tablespoons butter; 1 teaspoon paprika or Aleppo pepper; 1/2 teaspoon red pepper flakes (optional); Chopped fresh dill or parsley (for garnish); Crusty bread or pita (for serving)

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If you’re in the mood for a breakfast or brunch that’s creamy, comforting, and downright elegant, let me introduce you to Turkish Eggs (Cilbir). This dish is a time-honored Turkish classic featuring perfectly poached eggs nestling atop silky, garlicky yogurt, all topped off with a swirl of fragrant spiced butter. Each bite is a celebration of contrasting textures and flavors, from the tang of yogurt to the gentle heat of Aleppo pepper—all just waiting to be scooped up with some warm crusty bread.

Turkish Eggs (Cilbir) Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic of Turkish Eggs (Cilbir) comes from its simplicity. Each ingredient is carefully chosen to shine and together, they create a harmonious balance of rich, fresh, spicy, and herby notes that make this dish unforgettable.

Eggs: Large, fresh eggs are essential for creating those perfect, runny-yolk poached eggs.
Greek Yogurt: Opt for thick, plain Greek yogurt for a creamy base; it also adds a lovely tang.
Garlic: Just a single clove, minced or grated, gives the yogurt its signature savory punch.
Butter: The magic-maker for that golden, nutty spiced sauce drizzled on top!
Paprika or Aleppo Pepper: Aleppo pepper is traditional and adds a mild smoky heat, but regular paprika works beautifully too.
Red Pepper Flakes (optional): For an extra kick; you can adjust or omit based on your spice preference.
Salt: Enhances all the flavors and is a must for both the yogurt and the eggs.
Chopped Fresh Dill or Parsley: These fresh herbs give a pop of color and a burst of brightness at the end.
Crusty Bread or Pita: The perfect scoop — essential for experiencing every layer and swooping up all that goodness.

How to Make Turkish Eggs (Cilbir)

Step 1: Prepare the Garlicky Yogurt

Start by mixing the Greek yogurt with minced or grated garlic and a pinch of salt in a small bowl. This little step transforms ordinary yogurt into a savory, fragrant cream that’s the heart of Turkish Eggs (Cilbir). Let the yogurt sit at room temperature—it’ll be extra luscious and won’t chill your eggs.

Step 2: Poach the Eggs

Bring a medium saucepan of water to a gentle simmer—don’t let it boil furiously! Break each egg into a small bowl. With a spoon, swirl the water to make a soft whirlpool, then carefully slide in an egg. This trick shapes the whites beautifully around the yolk. Poach for 3 to 4 minutes, until the whites are set but the yolks still promise that golden, saucy center. Remove with a slotted spoon and drain briefly on paper towels.

Step 3: Make the Spiced Butter

While the eggs drain, melt the butter in a small skillet over medium heat. Once fully melted and starting to foam, sprinkle in your paprika or Aleppo pepper (and red pepper flakes, if using). Let the butter sizzle for a minute or two—just enough for the spices release their color and aroma, but don’t let the butter brown. Your kitchen is going to smell amazing!

Step 4: Assemble and Serve

Divide the garlicky yogurt between two plates, spreading it out as a plush bed. Gently nestle a poached egg onto each, then spoon that glorious spiced butter over the top. Finish with a shower of freshly chopped dill or parsley—and serve immediately with hunks of crusty bread or warm triangles of pita.

How to Serve Turkish Eggs (Cilbir)

Garnishes

For Turkish Eggs (Cilbir), the finishing touches can really make the dish sing. A sprinkle of fresh dill brings a gentle grassiness, while vivid parsley adds a classic, clean snap. If you’d like, an extra pinch of Aleppo pepper or red pepper flakes on top offers fiery color and a bit more warmth. Feel free to drizzle a touch more melted butter for extra gloss and richness, just before serving.

Side Dishes

Although Turkish Eggs (Cilbir) often stand mighty all on their own, they play beautifully with a side of olives, sliced tomatoes, cucumbers, or even a simple green salad. For a true Turkish breakfast spread, add some feta cheese or cured meats, and don’t forget plenty of bread to mop up every drop of egg yolk and yogurt.

Creative Ways to Present

If you’re feeling playful, try serving Turkish Eggs (Cilbir) in small bowls or ramekins as part of a brunch board with other dips and roasted vegetables. For a modern twist, layer it over toasted sourdough, or drizzle it onto small toasts for a stunning appetizer. However you present it, that stunning combination of white, gold, red, and green is sure to draw oohs and aahs.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Turkish Eggs (Cilbir), transfer the poached eggs and yogurt mixture (separately, if possible) to airtight containers. The yogurt can keep in the fridge for up to three days. Poached eggs are best fresh, but they’ll be OK for up to one day chilled—just know the texture will be softer.

Freezing

Freezing isn’t ideal for this dish, especially for the eggs and the yogurt. Freezing can change the texture of both, making the eggs rubbery and the yogurt grainy. It’s best to make just what you’ll eat, and enjoy Turkish Eggs (Cilbir) fresh!

Reheating

For the yogurt and butter, a gentle stir at room temperature will do. To reheat poached eggs, immerse them briefly in hot (not boiling) water for 30-60 seconds—they’ll bounce back nicely. Don’t microwave them or you’ll risk overcooking that precious runny yolk.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Absolutely! While Greek yogurt gives Turkish Eggs (Cilbir) its signature creamy texture, plain whole milk yogurt or even labneh are great swaps. Just make sure to use a yogurt that’s thick and tangy so it won’t get watery beneath the eggs.

Is it okay to make the spiced butter with olive oil instead of butter?

It is, especially if you’re looking for a dairy-free or lighter option—butter adds that nutty richness, but good quality olive oil with the spices will still taste delicious and fragrant.

What’s the best way to poach eggs if I’m nervous?

The whirlpool trick really helps the whites wrap around the yolk! Crack the eggs separately, keep the water at a low simmer (not boiling), and don’t overcrowd the pan. Taking your time makes all the difference.

Can I make Turkish Eggs (Cilbir) for a crowd?

Definitely! Poach the eggs in batches, keep them briefly in warm water, and assemble just before serving. Lay out a platter with toppings and breads so everyone can build their own perfect plate.

What’s the difference between Aleppo pepper and regular paprika?

Aleppo pepper is a Turkish/Syrian chili flake with gentle heat and deep, fruity, slightly smoky flavor. Regular paprika is milder and more one-note, but still adds color and a sweet peppery finish—either works, but Aleppo is the more authentic choice for Turkish Eggs (Cilbir).

Final Thoughts

Turkish Eggs (Cilbir) instantly turns the simplest ingredients into a show-stopping breakfast or brunch—and once you try it, you might just want it for lunch and dinner, too! It’s cozy, luxurious, and endlessly riffable. Go ahead and treat yourself (or someone you love) to this gorgeous classic—you’ll be so glad you did.

Turkish Eggs (Cilbir) Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 20 minutes
Yield: 2 servings 1x
Diet: Vegetarian, Gluten-Free (without bread)

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Description

A delightful and flavorful Turkish breakfast dish, Turkish Eggs (Cilbir) feature poached eggs atop garlicky yogurt, drizzled with spiced butter and garnished with herbs. Served with crusty bread or pita, it’s a satisfying and aromatic meal.

Ingredients

Scale

Eggs:

2 large eggs

Garlicky Yogurt:

1 cup plain Greek yogurt
1 clove garlic (minced or grated)
Salt to taste

Spiced Butter:

2 tablespoons butter
1 teaspoon paprika or Aleppo pepper
1/2 teaspoon red pepper flakes (optional)

Garnish and Serving:

Chopped fresh dill or parsley (for garnish)
Crusty bread or pita (for serving)

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Instructions

Prepare the Garlicky Yogurt: Mix Greek yogurt, minced garlic, and salt. Set aside.
Poach the Eggs: Poach eggs in simmering water until whites are set but yolks are runny. Drain on paper towels.
Make the Spiced Butter: Melt butter in a skillet, add paprika and red pepper flakes, heat until fragrant.
Assemble: Spread garlicky yogurt on plates, top with poached eggs, drizzle with spiced butter, and garnish with herbs. Serve with bread or pita.