Perfect Turkish Eggs(Çılbır) Recipe

This Turkish eggs recipe, also called cilbir (pronounced chill-ber), layers soft poached eggs over garlicky yogurt with warm chili butter spooned over the top. I first tried it at a Mediterranean restaurant a few years ago and immediately became obsessed. The contrast of cool, tangy yogurt with rich, runny yolks and smoky butter is so good, and it’s surprisingly easy to make at home with simple ingredients.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Brunch

Cuisine: Mediterranean

Keyword: cilbir, turkish eggs recipe

Servings: servings

Author: Jean Choi

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

Video

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