Cilbir, or Turkish Eggs, is a delightful and simple savory breakfast featuring perfectly poached eggs atop creamy garlic yogurt. It is drizzled with a warm, spicy butter or olive oil sauce infused with red pepper flakes. Pair this dish with fresh bread such as Simit or Barbari for a truly satisfying meal!
If you love easy breakfast recipes, you are going to absolutely love my coconut chia pudding recipe, cottage cheese flatbread & spicy chicken wrap!
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Ingredients
- Eggs
- Greek yogurt
- Garlic
- Lemon
- Butter
- Toasted Bread
- Fresh Parsley
- Spices: Chili flakes, Smoked paprika & Garlic Powder
See recipe card for quantities.
Instructions
Prepare the garlic yogurt mixture.
Poach eggs in lightly boiled water.
Make the Chili Butter.
Assemble everything together!
- Prepare Yogurt: Mix Greek yogurt with grated garlic, lemon juice, and salt. Set aside.
- Poach Eggs: Simmer water, swirl gently, and poach eggs for 2–3 minutes. Remove and set aside.
- Make Spiced Butter: Melt butter in a pan, add chili flakes and paprika, cook for 1 minute.
- Assemble: Spread yogurt on a plate, top with poached eggs, drizzle with spiced butter, and garnish with parsley and flaky salt.
- Serve: Enjoy with toasted bread.
Substitutions
Greek Yogurt: Sour Cream, Dairy-free yogurt or Labneh (for a thicker texture)
Garlic: Shallots (finely minced) or Garlic powder (if fresh isn’t available).
Lemon: Lime juice or Apple cider vinegar (use sparingly for acidity)
Butter: Olive oil, Ghee (for a similar richness) or Plant-based butter (for a vegan option)
Equipment
- Pot for boiling water & chili butter
- Whisk for mixing the garlic yogurt
Storage
Store leftover components separately. Keep yogurt sauce in an airtight container in the fridge for up to 3 days. Poached eggs should be stored in cold water in the fridge for up to 2 days, reheating gently in warm water. The spiced butter can be refrigerated for up to 5 days.
Top tips for success
- Perfect Poaching: Use fresh eggs for better poaching results and create a gentle water swirl to keep the egg whites intact.
- Room Temperature Yogurt: Let the yogurt sit at room temperature before serving to avoid it being too cold against the warm eggs.
- Spice Control: Adjust the amount of chili flakes or Aleppo pepper based on your heat tolerance for a balanced flavor.
- Poach in LIGHTLY boiled water: make sure the boiling water isn't too strong otherwise you will over boil the poached eggs!
FAQ
Yes, you can prepare the yogurt sauce and chili butter a day or two in advance. Store them separately in the fridge, and warm the butter before serving. However, the poached eggs should be made fresh for the best results!
Turkish eggs (Cilbir) are poached eggs served on garlicky yogurt with chili butter, whereas shakshuka involves eggs cooked in a spicy tomato, pepper, and onion sauce!
The key to a perfect poached egg is creating a water vortex and poaching one egg at a time. Swirling the water helps the egg whites wrap around the yolk for a neat, spherical shape!
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Pairing
These are my favorite desserts to serve with after these eggs!
Easy Turkish Eggs Recipe (homemade with yogurt)
Ingredients
Equipment
Method
- In a medium bowl, combine the Greek yogurt, grated garlic, lemon juice, and a pinch of salt. Stir well until smooth and set aside at room temperature.
- Bring a medium saucepan of water to a gentle simmer. Add a pinch of salt. Crack each egg into a small bowl or strainer to drain excess egg whites, ensuring a neater poached egg. Swirl the simmering water gently with a spoon, then carefully slide the egg into the center of the pot. Cook for 2–3 minutes until the whites are just set, but the yolk remains soft. Remove with a slotted spoon and set aside. Repeat with the second egg.
- In a small saucepan, melt the butter over medium heat. Once melted, stir in the chili flakes and smoked paprika (or Aleppo pepper). Let the butter bubble for about 1 minute, infusing with the spices, then remove from heat.
- Spread the garlic yogurt mixture onto a serving plate or shallow bowl. Gently place the poached eggs on top of the yogurt. Drizzle generously with the spiced butter, making sure to get those crispy chili flakes on top. Garnish with fresh parsley and a sprinkle of flaky sea salt.
- Serve immediately with toasted bread to dip into the creamy yogurt and runny egg yolk. Enjoy!
Tried this recipe?
Let us know how it was!Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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