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Why You’ll Love This Turkish Eggs Recipe
Most people think of yogurt as something sweet, like a bowl topped with fruit and homemade granola, but this savory version is just as satisfying. These Turkish poached eggs look impressive, but the process is simple once you break it down. The yogurt comes together in one bowl, the chili butter takes just a few minutes, and the eggs cook quickly in gently simmering water.
This cilbir recipe is all about contrast. The yogurt is creamy and slightly tangy, the butter is warm and smoky, and the herbs keep everything fresh. It is traditionally served with bread, but I love it just as much with chips, crackers, or crispy homemade hashbrowns.
Ingredients You’ll Need
- Plain Greek yogurt: Thick and creamy yogurt gives the base structure, so it holds up under the eggs. This is what makes Turkish eggs with yogurt so satisfying.
- Garlic clove: Adds a sharp, savory bite that balances the richness of the eggs.
- Lemon zest: Brightens the yogurt and keeps it from tasting too heavy.
- Fresh dill: Adds a fresh, slightly grassy flavor that pairs well with yogurt and eggs.
- Sea salt: Helps bring all the flavors together.
- Eggs: Fresh eggs hold their shape better when poached, which is key for clean-looking cilbir eggs.
- Butter: This becomes the base for the warm chili sauce.
- Crushed red pepper flakes: Adds heat and texture without needing specialty spices.
- Smoked paprika: Gives the butter a deep, smoky flavor and color.
- Mint leaves: A fresh finish that lightens each bite.
Recipe Substitutions
Aleppo pepper is traditionally used in Turkish style eggs, but crushed red pepper flakes work well and are easier to find. If you prefer less heat, reduce the flakes and lean more on the smoked paprika.
If you are looking for other bold, savory egg breakfasts, this kimchi shakshuka or Mexican paleo shakshuka are great options with a similar feel.
How to Make Turkish Eggs
Step 1: Whisk together Greek yogurt, garlic, lemon zest, dill, and sea salt until smooth and creamy. Let it sit while you prepare the rest so it is not too cold when serving.
Step 2: Heat a pot of water over medium heat. While the water heats, crack the eggs into a fine mesh strainer set over a bowl to remove any thin, watery whites.
Step 3: Once the water is gently simmering, stir it to create a soft swirl, then carefully add the eggs. Cook for 2 to 3 minutes, until the whites are set but the yolks are still soft. This method is the key to getting perfectly tender Turkish poached eggs. Transfer the eggs to a towel to soak up the excess moisture.
Step 4: Heat butter in a small saucepan over medium low heat. When it turns golden and starts to bubble, stir in the crushed red pepper flakes and smoked paprika, then remove from heat.
Step 5: Spread the yogurt onto a plate, place the eggs on top, and spoon the warm butter over everything. Finish with mint leaves.
Expert Tips
- Strain the eggs before poaching. This small step makes a big difference in keeping the whites neat instead of wispy.
- Keep the water at a gentle simmer. If it is boiling too hard, the eggs can break apart.
- Poaching eggs can seem intimidating, but it’s actually quite easy. Strain the eggs, create a gentle vortex in simmering water, and cook for 2 to 3 minutes. If you’re new, start with one egg at a time until you get the hang of it.
- Drain the eggs well before placing them on the yogurt so the base stays thick and creamy.
- Take the butter off the heat before adding the spices. This keeps the paprika from turning bitter.
If you love these Turkish eggs, you should try another one of my favorite breakfasts, these kimchi and bacon breakfast egg muffins.
Storage & Make-Ahead Tips
- This dish is best right after assembling, when the eggs are warm and the yogurt is creamy.
- If needed, you can prepare the yogurt, poached eggs, and chili butter separately and store them in the fridge for up to 3 days. Let the yogurt sit out for about an hour before serving, warm the eggs in hot water for about a minute, and gently reheat the butter before assembling.
Recipe FAQs
Turkish eggs, or cilbir eggs, are poached eggs served over garlicky yogurt with a warm chili butter sauce. The mix of temperatures and textures is what makes the dish so memorable.
Yes. Crushed red pepper flakes and smoked paprika give a similar balance of heat and depth without needing specialty ingredients.
Greek yogurt works best because it is thicker. Regular yogurt can become too loose once the eggs are added.
Crusty bread is traditional, but crackers, roasted potatoes, or even a full brunch spread work well.
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Perfect Turkish Eggs(Çılbır) Recipe
Video
Ingredients
- 1 cup plain Greek yogurt, at room temperature
- 1 garlic clove, minced
- Zest from 1 lemon
- 1 tbsp fresh dill, chopped, plus more for garnish
- 1/4 tsp sea salt
- 2 eggs
- 3 tbsp butter
- 1 tsp crushed red pepper flakes, or less, if you don't like spice
- 1/2 tsp smoked paprika
- Mint leaves, for garnish
Instructions
- Whisk together Greek yogurt, garlic, lemon, dill, and sea salt in a bowl. Set aside.1 cup plain Greek yogurt, 1 garlic clove, Zest from 1 lemon, 1 tbsp fresh dill, 1/4 tsp sea salt
- Heat a pot of water over medium heat. While the water heats up, crack the eggs over a fine mesh strainer set on a bowl to remove any stringy bits.2 eggs
- Once the water is slightly simmering, stir a few times then gently add the eggs. Cook for 2-3 minutes until the egg whites are set and the yolk are still runny. Transfer the eggs to a kitchen towel or a paper towel to soak up the moisture.
- Heat butter in a small saucepan over medium low heat. Once the butter turns golden and bubbly, add red pepper flakes and smoked paprika. Stir until combined and remove from heat.3 tbsp butter, 1 tsp crushed red pepper flakes, 1/2 tsp smoked paprika
- Divide the yogurt mixture between two bowls, and top each with a poached egg. I like to plate everything into 1 bowl and share. Drizzle with the spiced butter, and sprinkle with mint and dill leaves before serving. Enjoy with crusty bread or crackers!Mint leaves
Notes
- Strain the eggs before poaching. This small step makes a big difference in keeping the whites neat instead of wispy.
- Keep the water at a gentle simmer. If it is boiling too hard, the eggs can break apart.
- Poaching eggs can seem intimidating, but it’s actually quite easy. Strain the eggs, create a gentle vortex in simmering water, and cook for 2 to 3 minutes. If you’re new, start with one egg at a time until you get the hang of it.
- Drain the eggs well before placing them on the yogurt so the base stays thick and creamy.
- Take the butter off the heat before adding the spices. This keeps the paprika from turning bitter.
- This dish is best right after assembling, when the eggs are warm and the yogurt is creamy.
- If needed, you can prepare the yogurt, poached eggs, and chili butter separately and store them in the fridge for up to 3 days. Let the yogurt sit out for about an hour before serving, warm the eggs in hot water for about a minute, and gently reheat the butter before assembling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
