Turkish Eggs (Cilbir) Recipe

Introduction

Turkish Eggs, or Cilbir, is a simple yet elegant breakfast dish featuring silky poached eggs atop garlicky yogurt, finished with a rich, spicy butter sauce. It’s a delightful combination of creamy, tangy, and smoky flavors that’s quick to prepare and perfect for a cozy morning.

Ingredients

• 4 eggs
• 1 cup plain Greek yogurt
• 1 clove garlic, finely minced
• 1-2 teaspoons lemon juice, to taste
• Salt and pepper, to taste
• 2 tablespoons butter
• 1/2 teaspoon paprika, or more to taste
• 1/4 teaspoon Aleppo pepper, crushed red pepper flakes, or more to taste
• Splash of vinegar (for poaching eggs)
• Fresh dill, for garnish (or use fresh mint or parsley)
• Warm pita or toasted baguette slices, for serving

Instructions

1. Step 1: In a bowl, combine the Greek yogurt, minced garlic, lemon juice, salt, and pepper. Mix well and spread the yogurt evenly at the bottom of two shallow bowls. Set aside.
2. Step 2: In a small pan, melt the butter over medium heat. Add the paprika, Aleppo pepper (or red pepper flakes), salt, and pepper. Cook for a few seconds until fragrant, then remove from heat and set aside.
3. Step 3: Fill a medium pot with about 3 inches of water and bring it to a boil. Reduce the heat to maintain a gentle simmer. Add a splash of vinegar to the water, which helps the egg whites hold together.
4. Step 4: Crack an egg into a ¼ cup measuring cup. Gently lower the egg into the simmering water and cook for 3 to 5 minutes, depending on how runny you prefer the yolk. Use a slotted spoon to remove the poached egg carefully. Repeat with remaining eggs.
5. Step 5: Place two poached eggs on top of the yogurt in each bowl. Spoon the warm chili butter over the eggs, garnish with fresh dill, and serve immediately with warm pita or toasted baguette slices for dipping.

Tips & Variations

• For a milder sauce, reduce the amount of paprika and Aleppo pepper or omit the red pepper flakes.
• Swap fresh dill for mint or parsley if you prefer a different herb flavor.
• Use whole milk yogurt for a creamier texture if you don’t have Greek yogurt.
• If poaching eggs feels tricky, try swirling the simmering water gently before adding eggs to help the whites wrap around the yolks.

Storage

Turkish Eggs are best enjoyed fresh to preserve the creamy texture and runny yolks. If you need to store leftovers, keep yogurt and poached eggs separate in airtight containers in the refrigerator for up to 1 day. Reheat the butter sauce gently on the stove before serving. Reheat eggs carefully by briefly warming in hot (not boiling) water to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Turkish Eggs without poaching?

Yes, you can substitute poached eggs with soft-boiled or fried eggs, though poached eggs provide the signature silky texture that complements the yogurt.

What can I use if I don’t have Aleppo pepper?

If you don’t have Aleppo pepper, crushed red pepper flakes or a mild chili powder work well as a substitute to add gentle heat and color to the butter sauce.

Turkish Eggs (Cilbir) Recipe

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★★★★★

4.8 from 144 reviews

• Author: Isabella
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

Turkish Eggs, or Cilbir, is a traditional and elegant breakfast dish featuring perfectly poached eggs served atop creamy garlic-infused Greek yogurt, drizzled with a fragrant spiced butter sauce. Garnished with fresh herbs and accompanied by warm pita or toasted baguette, this recipe offers a delightful blend of creamy, spicy, and tangy flavors with a comforting texture perfect for dipping.

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Ingredients

Scale 1x2x3x

Eggs and Yogurt Base

• 4 eggs
• 1 cup plain Greek yogurt
• 1 clove garlic, finely minced
• 1–2 teaspoons lemon juice (to taste)
• Salt and pepper, to taste

Chili Butter Sauce

• 2 Tablespoons butter
• 1/2 teaspoon paprika, or more to taste
• 1/4 teaspoon Aleppo pepper, or crushed red pepper flakes, or more to taste
• Salt and pepper, to taste

Poaching and Garnish

• Splash of vinegar (for poaching eggs)
• Fresh dill, for garnish (or use fresh mint or parsley)
• Warm pita or toasted baguette slices, for serving

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Instructions

1. Mix Yogurt: In a bowl, combine the plain Greek yogurt with finely minced garlic, lemon juice, salt, and pepper. Stir well until the ingredients are fully incorporated. Spread this yogurt mixture evenly on the bottom of two shallow serving bowls and set aside.
2. Prepare Chili Butter: In a small pan, melt the butter over medium heat. Add paprika, Aleppo pepper (or crushed red pepper flakes), salt, and pepper. Cook for a few seconds until the butter is fragrant and the spices are well infused. Remove from heat and keep warm.
3. Poach Eggs: Fill a medium-sized pot with about 3 inches of water and bring to a boil. Reduce the heat until the water is simmering gently. Add a splash of vinegar to the water to help the egg whites set faster. Crack one egg into a small measuring cup or bowl. Gently lower the egg into the simmering water. Repeat with remaining eggs, making sure not to overcrowd the pot.
4. Cook Eggs: Let the eggs poach for 3 to 5 minutes, depending on your preferred yolk consistency (3 minutes for runny yolks, up to 5 minutes for more set yolks). Use a slotted spoon to carefully remove each poached egg from the water and drain.
5. Assemble and Serve: Place two poached eggs on top of the prepared yogurt in each bowl. Spoon some of the warm chili butter over the eggs, allowing the flavors to meld. Garnish with fresh dill or your choice of mint or parsley. Serve immediately with warm pita bread or toasted baguette slices for dipping.

Notes

• Adding vinegar to the poaching water helps the egg white coagulate quickly, ensuring a neat poached egg.
• You can replace Aleppo pepper with crushed red pepper flakes if unavailable; adjust the quantity based on your spice preference.
• Serve immediately for the best texture and flavor—poached eggs are best fresh.
• Warm the pita or baguette slices just before serving to enhance the dipping experience.
• This recipe serves two people, with two eggs per serving.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Turkish

Keywords: Turkish Eggs, Cilbir, poached eggs, Greek yogurt, garlic yogurt sauce, spiced butter, breakfast, brunch, easy Turkish recipe