Turkish Eggs (Cilbir)
Turkish Eggs, also known as Cilbir, are a simple yet stunning dish made with creamy garlic yogurt, perfectly poached eggs, and a buttery chili oil drizzle. Ready in under 20 minutes, it's the kind of breakfast (or brunch) that feels special without the fuss.
Servings: 1
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
Some TIPS for Success:
Fresh Eggs Are Key:
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.
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
Calories: 606kcal | Carbohydrates: 7g | Protein: 24g | Fat: 54g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 441mg | Sodium: 181mg | Potassium: 367mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 2465IU | Vitamin C: 8mg | Calcium: 206mg | Iron: 2mg