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These Turkish Eggs (Cilbir) bring drama to the table with almost no effort. They’re bold, rich, and way too easy for how luxurious they feel.
The first bite? Silky, warm, just a little spicy. The last one? Gone way too soon.
Trust me — toast has never been this lucky.
Because Fancy Should Be Easy
Cilbir might sound fancy — soft eggs, garlicky yogurt, golden butter kissed with chili, but it’s secretly the easiest thing to make at home. It’s creamy, cozy, and comes together in under 20 minutes. One bite and you’re going to fall in love.
If you’re into easy-but-wow breakfasts, don’t miss the Scrambled Eggs in Avocado or that comforting French Toast Casserole — And if something sweet is calling your name, the Best Fluffy Pancakes never disappoint.
Your Short & Spicy Shopping List
You probably already have everything sitting in your fridge, but when you put them together like this? Total showstopper.
- Greek or Plain Yogurt: Greek or Plain Yogurt: Cool, thick, and tangy — the perfect contrast to the warm eggs and buttery chili oil in these Turkish poached eggs.
- Garlic: One small clove brings just the right kick. Finely crushed so it melts right into the yogurt without overpowering it.
- Unsalted Butter: Melted until golden, then swirled with chili flakes and paprika. This is where all the flavor drama happens.
- Paprika & Chili Flakes: Smoky, warm, and a little spicy. Choose sweet or smoked paprika — your call — and adjust the chili to taste.
- Fresh Eggs: Poached until just set with golden, jammy centers. Fresh eggs hold their shape better, so choose the best you’ve got.
Note: Please see Recipe Card at the bottom for full list of ingredients and measurements.
How to Make Turkish Poached Eggs
Six simple steps. One dreamy plate. Follow along and you’ll have jammy poached eggs, silky yogurt, and chili butter magic in no time. This easy Middle Eastern breakfast is comfort food at its finest.
- Mix the Yogurt. In a small bowl, stir together the yogurt, finely crushed garlic, and a drizzle of olive oil. Season with a tiny pinch of salt if you’d like. Set aside — this is your creamy base.
- Make the Chili Butter. Melt the butter in a small pan over low heat. Once melted, add paprika and chili flakes. Let it sizzle gently until it turns golden and fragrant. Don’t let it burn — just a warm, toasty swirl of flavor.
- Poach the Eggs. Bring a pot of water to a gentle simmer (not a rolling boil) add a splash of vinegar. Crack each egg into a ramekin. Create a little whirlpool in the pot with a spoon and gently slide the first egg in. Poach for 3–4 minutes, then remove with a slotted spoon.
- Build Your Bowl. Grab a plate or shallow bowl and spread the yogurt in the dish. Drizzle half the chili butter you have over it. This will become the base of the dish
- Add the Eggs. Place the poached eggs gently on top of the yogurt being careful not to pierce them.
- Finish with Butter & Herbs. Drizzle chili butter over the eggs, sprinkle with chopped fresh parsley. Salt and pepper to taste.
Chef’s Tip: Want those eggs to look extra cute on the plate? Just snip off any wispy whites before serving — no one has to know.
Turkish Eggs are the star, but you don’t have to stop there. Whether you call them Cilbir or poached eggs with yogurt, they’re made for dipping, swirling, and dreaming. Picture them with warm, crusty bread for dipping, a little avocado on the side, and maybe a cucumber salad to keep things fresh. Feeling cozy? Add a slice of Croissant French Toast Bake for that perfect sweet contrast. Or go bright and savory with Caprese Crostini with Grilled Avocado — trust me, it’s a vibe.
Whatever you choose, you will make it dreamy.
FAQs
Absolutely. Greek yogurt is thicker and creamier, but regular plain yogurt works just fine — just make sure it’s not too runny.
You can prep the yogurt and chili butter ahead. Poach the eggs just before serving for the dreamiest texture.
Just a little. But you’re in charge — add more or less chili to make it yours.
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Turkish Eggs (Cilbir)
Ingredients
- 1/2 cup plain Greek yogurt
- 1 clove garlic finely minced or crushed
- 1 tsp olive oil
- 3 1/2 tbsp unsalted butter
- ¼ tsp sweet paprika or smoke paprika
- 1 pinch red chili flakes adjust to taste
- 2 large fresh eggs
- 2 tbsp white vinegar for poaching
- 2 tbsp Fresh parsley finely chopped (for garnish)
- a pinch salt to taste
- a pinch cracked pepper to taste
Instructions
- In a small bowl, mix the yogurt, crushed garlic, and olive oil until smooth. Spread it onto your serving plate to create a creamy bed for the eggs. Set aside.
- Melt the butter in a small frying pan over low to medium heat. Add the paprika and chili flakes, stirring occasionally, until the butter turns golden and fragrant. Keep an eye on it — it can burn quickly. Set aside half of the butter for later.
- Bring a medium pot of water (2–3 inches deep) to a gentle simmer and add the vinegar. Crack each egg into a small bowl or ramekin. Stir the water gently to create a vortex, then slide in one egg at a time. Poach for 3–4 minutes, until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain. Tip: for a clean look, trim any wispy whites before serving.
- Place the poached eggs on top of the yogurt. Drizzle with the reserved chili butter, sprinkle with fresh parsley, and season with salt and pepper to taste.
- Serve! Turkish eggs are best enjoyed warm with bread on the side for dipping.
Notes
Fresh eggs hold their shape better when poached, making a prettier presentation. Butter Watch:
Melt the butter over gentle heat until it turns golden and smells toasty, not burnt. Spice It Your Way:
Add more or less paprika and chili flakes depending on your heat preference. It’s flexible! Serve Immediately:
Turkish eggs are best enjoyed hot — that contrast of warm eggs and cool yogurt is everything. Yolk Preference?
If you like firmer yolks, poach the eggs for an extra minute. Just don’t go overboard — we’re not making hard-boiled eggs here. Zesty Twist:
Want to brighten things up? Grate a little lemon or lime zest into the yogurt for a fresh kick. Make It a Meal:
Pair with warm pita, roasted mushrooms, or grilled veggies for a full brunch moment — no extra eggs needed. Storage:
Best served fresh, but the yogurt and chili butter can be prepped ahead and stored in the fridge for up to 2 days. Poach eggs just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
