cilbir

This 15-minute Turkish Eggs Recipe (Cilbir) pairs creamy garlicky yogurt, spiced butter, poached eggs, and fresh dill for a meal that’s satisfying for breakfast or any meal of the day.

Cilbir (Turkish Eggs Recipe)

Greek yogurt (at room temperature)

garlic (crushed)

salt

butter (salted

olive oil

sweet paprika (or smoked paprika)

cayenne pepper (or hot paprika (more

eggs (poached)

dill (or 1/2 teaspoon dried dill)

Salt and black pepper (to taste)

Stir together all ingredients in a small bowl. Set aside.

For the Garlic Yogurt:

Melt the butter with the oil in a small skillet. Add the spices and cook another 30 seconds. Set aside.

For the Spiced Butter:

Spread the Garlic Yogurt out in a shallow bowl.

Place the poached eggs on top of the Garlic Yogurt.

Drizzle the Spiced Butter on top, and sprinkle on the dill.

Taste and season with additional salt and black pepper as desired.

To Assemble:

https://www.youtube.com/watch?v=7D-QCHasXBg

This 15-minute Cilbir (Turkish eggs recipe) pairs creamy garlicky yogurt, spiced butter, poached eggs, and fresh dill for a meal that’s satisfying for breakfast or any meal of the day.

Eat it with bread or skip the bread and serve it low-carb-style with a spoon - only 6g net carbs per serving!

Find the full recipe on my blog: https://www.anediblemosaic.com/cilbir-turkish-eggs-recipe/

Cilbir (The BEST Turkish Eggs Recipe!)

A simple savory breakfast, Cilbir (Turkish Eggs), is made of perfectly poached eggs that are served over garlicky yogurt and finished with a spicy olive oil or butter sauce with red pepper flakes. Enjoy with rustic toast for a complete, flavorful breakfast or brunch.

Cilbir: Turkish Eggs in Garlicky Yogurt Sauce

plain Greek yogurt ((made with whole milk, at room temperature))

garlic ((finely minced))

eggs

extra virgin olive oil

vinegar ((optional))

Aleppo pepper ((or red pepper flakes))

In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now.

Bring a medium saucepan full of water to a boil. Stir in the vinegar.

Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.

When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.

Prepare and cook the second egg exactly as you did the first.

While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat.

Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil.

Serve immediately with your favorite rustic bread.

Easy to prepare and delicious brunch or breakfast idea. Turkish eggs or Cilbir are the perfect way to start your day.

Turkish Eggs (Cilbir)

yogurt (Turkish

dill

mint leaves

garlic

vinegar

oz butter ((55 grams))

chili flakes

smoked paprika

Salt and pepper (to taste)

Finely chop the dill and mint, crush or grate the garlic clove and combine the ingredients with the yogurt. Season with salt and pepper and leave aside.

Fill a deep pot with water and bring it to the boil. Add 1 tablespoon of vinegar and create a vortex. Crack the egg and add it to the middle of the vortex. Cook for three minutes to get the perfect egg with a runny yolk.

Remove the egg with a slotted spoon and leave aside while you cook the next egg.

Using a pan, melt the butter. When the butter starts to bubble add the spices. Stir until well combined and the sauce will be ready to serve.

Spread one thick layer of the garlicky yogurt with herbs on a serving plate or small bowl.

Add the poached eggs to the yogurt base.

Drizzle the spiced butter and add some more fresh mint and dill and black pepper before serving.

Now a family favorite.  We just did butter with smoked paprika our family does not like hot and spicy.  Also, instead of greek yogurt we did Labneh, and it was amazing.  We used Iraqi diamond bread.

Just made this and served it to my husband. He said “Wow” three times. I loved it too. We’ll be making this again.

I wish I would have found this recipe earlier. I would have saved so much money by not going out for brunch. This recipe was restaurant quality! 

So easy to make and the taste was divine. Will be my go-to recipe.

I made this on a whim for lunch. I just discovered a new favorite thing :)

Delicious and easy to make. I suggest serving with boiled or roasted potatoes to sop up any sauce on the plate!

This recipe was recommended to me by one of my best friends. I find that her recommendations are always the best and this one did follow suit!  It was simple, quick, filling, and overall delicious! If you are looking for a high protein breakfast that is a bit unique and fresh tasting, try these Turkish eggs!

Amazing recipie and has become a firm favorite. Thank you!

Delicious! I did it twice already, but I still can't figure out how to make poached eggs nicely... I will find a way sometime :D Glory to the Turkish cuisine!

Absolutely delicious and easy to follow recipe.  It was my first attempt at poaching eggs, I loved it!

What a great news way to make eggs. Your pictures look great!!!

Turkish Eggs with Herbed Yogurt, or Çılbır, is a beautifully simple yet decadent dish featuring creamy, garlicky yogurt, silky poached eggs, and a fragrant spiced butter drizzle. This dish is perfect for breakfast or brunch and is best served with warm, crusty bread to scoop up every delicious bite.

Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce

(240 grams) whole milk Greek yogurt

Tbsp (15 milliliters) extra virgin olive oil

Tbsp fresh lemon juice, (about ½ a small lemon)

Tbsp fresh dill, (finely chopped, plus more for garnish)

tsp fresh mint, (finely chopped)

½ tsp kosher salt

eggs, (recommended 2 per person)

Tbsp white vinegar

Pita bread ()

Flaky sea salt

black pepper

Tbsp (42 grams) unsalted butter

tsp Aleppo pepper ()

Make the herbed yogurt. In a large mixing bowl, combine 1 cup of Greek yogurt, 1 Tbsp olive oil, 1 Tbsp fresh lemon juice, 1 grated garlic clove, 1 Tbsp chopped dill, and ½ tsp kosher salt. Whisk well, then set aside.

Poach the eggs. Fill a medium saucepan with at least 3 inches of water, then add 1 Tbsp white vinegar. Set over medium heat and bring to a gentle simmer, or just lower. You don’t want the water to boil. Crack each egg into a small ramekin or bowl. When the water is just below a simmer, carefully drop one egg at a time into the water and poach for 3 minutes, or until the whites are fully set, but the yolk is still runny. I recommend doing two eggs at a time to ensure even cooking. The eggs will not overcook as they rest.

Drain the eggs. Using a slotted spoon, carefully transfer the poached eggs to a paper towel or kitchen towel lined plate to absorb excess moisture. Repeat with remaining eggs. Eggs can be poached a day in advance, see below.

Make the sauce. Place 3 Tbsp butter and 1 tsp Aleppo pepper in a pan over medium heat. Cook until fragrant, about 1 minute, stirring often.

Assemble, then serve! Divide yogurt evenly between shallow bowls. Top each with two poached eggs, then spoon the sauce on top. Garnish with additional fresh dill or mint, then sprinkle each poached egg with flaky sea salt. Serve immediately with pita or crusty bread.

I made this twice in as many weeks and it's the perfect savory breakfast. I was out of ricotta for the second round, subbed in goat cheese, and have no regrets. :)

This recipe is so simple and delicious. My local grocery store carries chorizo but not ‘nduja so I made that substitution. She is not kidding when she says you need something to soak up all the deliciousness! I ate mine with crusty artisan bread. The herbed yogurt kept it light and fresh whole the eggs and pan fried melty chorizo made it hearty. These were all flavors I already loved that I would never have thought to put together, YUM.

We got a small crowd of picky teenage boys to willingly eat this and they all enjoyed it, so I really feel like that that speaks volumes to the recipe. I’m a big fan of a savory breakfast, and this was perfect. We even brought it to a book club brunch after reading a book by a Turkish author and it was a huge hit!

Turkish eggs are a visually stunning dish that brings the bold flavors of the Mediterranean to your breakfast table. A low-carb, high-protein recipe, it is made by placing poached eggs on a bed of creamy, garlicky yogurt and drizzling it with a rich, spiced butter sauce. Served with crusty bread for scooping, every bite offers a perfect balance of textures and flavors—making it a standout in any Turkish breakfast spread.

Turkish Eggs Recipe (Cilbir)

unsweetened plain Greek yogurt (room temperature)

fresh garlic (minced)

lemon juice (freshly squeezed)

white vinegar

unsalted butter*

½ teaspoon sweet paprika

herbs

bread

To make the yogurt sauce, whisk together the yogurt, garlic, lemon juice, salt, and pepper in a bowl, cover it, and set it aside. I intentionally do this first so that it can come to room temperature while I poach the eggs.

To poach the eggs, fill a medium saucepan with water (it should be at least 4 inches deep) and bring it to a boil over medium-high heat. Once it comes to a boil, turn the heat down to low and let it come to a simmer.  Stir in the vinegar.

While you are waiting for the water to come to a boil, place a fine mesh strainer over a small bowl and crack an egg while being super gentle to make sure not to disturb the yolk. Let the excess loose (watery) egg whites drop through and then transfer it into a ramekin. Repeat the same process for the rest of the eggs.

Place a sheet of paper towel on a large plate and set it aside.

When ready to poach the eggs, stir the simmering water to create a vortex in the middle, carefully drop the egg in the middle, and cook for 3 to 3 ½ minutes until the whites are firm and the yolk is set but still soft and runny.

Carefully remove the egg using a slotted spoon and then transfer it to the paper-towel lined plate. Repeat the same process with the rest of the eggs*.

Right before serving, melt the butter in a small skillet. Add the Urfa chili pepper (or any red pepper flakes) and salt. Let it cook, stirring gently with a wooden spoon, for 15-20 seconds until the butter starts to foam and sizzle and the color turns to a hazelnutty brown.

To assemble: Using the back of a large spoon, spread half of the yogurt sauce on a plate. Add two poached eggs on top and drizzle them with the sizzling chili butter sauce.

Garnish with fresh parsley or chopped dill; sprinkle it with a pinch of salt and pepper to taste. Repeat the same process for the second serving. Serve immediately while still warm.

I loved this recipe so much! The taste was perfect and the eggs came out so well eventhough it was my first time poaching eggs ! 
Your recipes never disappoint :)

https://content.jwplatform.com/videos/eYjYQJwc.mp4

Soft poached eggs, creamy garlicky yogurt, and warm chili butter—Turkish Eggs (Çılbır) is the kind of breakfast that lingers in your memory. A simple dish, yet every bite feels like a warm embrace. If you’ve never tried it, you’re in for something special.

Turkish eggs recipe

Try Turkish Eggs, also called Cilbir: poached eggs served on garlic yogurt with with Aleppo-pepper butter. It&#039;s high-protein and a satisfying brunch!

Turkish Eggs

Milk Greek yogurt

garlic (finely grated)

salt (divided)

unsalted butter

Aleppo pepper

paprika

white vinegar (for poaching water)

In a small bowl, stir together the yogurt, grated garlic, ¼ teaspoon salt, and the chopped dill until smooth. Divide the mixture between two shallow serving bowls, spreading it out to create a thick bed for the eggs.

Meanwhile, melt the butter in a small skillet over medium heat until it foams, 1 to 2 minutes. Stir in the Aleppo pepper and paprika, and cook 20–30 seconds, just until fragrant. Remove from heat and set aside.

Crack each egg into a small fine mesh sieve over a small bowl. Allow the liquidy egg whites to drain. Then transfer each egg to four individual ramekins.

Fill a deep skillet with 3 inches of water and bring it just to a gentle simmer (small bubbles, not a rolling boil). Stir in the vinegar. Swirl the water to create a vortex, gently slide in each egg, and cook 3 minutes for a runny yolk (3½ to 4 minutes for medium). Lift out with a slotted spoon, letting excess water drain.

Nestle two poached eggs onto the yogurt in each bowl. Drizzle the hot chili-butter evenly over the eggs and yogurt and garnish with extra dill. Serve warm with crusty bread or pita for scooping.

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