Cilbir Turkish Eggs in Garlicky Yogurt Sauce Recipe – Turkish Special
Çılbır (Turkish Eggs in Garlicky Yogurt Sauce) is a classic poached eggs breakfast featuring delicate eggs served atop a creamy garlicky yogurt base. Finished with a spiced butter drizzle—often infused with Aleppo pepper or paprika—it delivers a harmonious blend of tangy, rich, and subtly spicy flavors. Perfect alongside crusty bread, this elegant dish elevates any morning with its balance of simplicity and flair.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Cilbir Turkish Eggs in Garlicky Yogurt Sauce Ingredients :
- 1 cup of whole milk Greek yogurt, plain and at room temperature
- 1 to 2 cloves of garlic, finely minced
- 2 eggs
- 3 tablespoons of extra virgin olive oil
- 1 to 2 tablespoons of vinegar (optional)
- 2 teaspoons of Aleppo pepper (or red pepper flakes)
How to Make Arabic Fattoush Salad Recipe:
In a small mixing bowl, whisk together the room-temperature yogurt, minced garlic, and a pinch of kosher salt until well combined. Divide the yogurt mixture evenly between two serving bowls and set aside.
Bring a medium saucepan of water to a boil. Stir in the vinegar.
Crack one egg into a small fine mesh sieve set over a bowl. Gently swirl the egg in the sieve to remove the watery part of the egg whites, ensuring a neater appearance. Transfer the egg to a ramekin.
Once the water is boiling, use a wooden spoon to create a gentle vortex in the center of the pan. Carefully slide the egg into the center of the vortex and cook for 2 to 3 minutes, until the egg white is set but the yolk is still runny. Use a slotted spoon to remove the poached egg and place it on a plate lined with parchment paper.
Repeat the process to poach the second egg.
While the second egg is cooking, quickly prepare the olive oil sauce. Heat the olive oil and Aleppo pepper in a small skillet over medium heat until warmed through.
Place each poached egg on top of the yogurt mixture in the serving bowls. Drizzle the heated olive oil sauce over each egg.
Serve immediately with your favorite rustic bread.
Recipe Notes
Vinegar in Poaching Water: Add a splash of vinegar to the poaching water to help the egg whites stay cohesive and get that perfect poached shape.
Toast for Dipping: Serve with toasted bread such as sourdough, simit, or baguette—it’s ideal for soaking up the rich yogurt and flavored oil.
Serve Immediately: This dish is best enjoyed hot—assemble and serve at once so the eggs stay runny and the sauce retains its warmth and texture.
Butter vs Olive Oil: Use melted butter (for richness) or extra-virgin olive oil (for a lighter finish) infused with chili flakes or paprika, based on preference.
Herb Garnish: Scattering fresh dill, parsley, or za’atar adds brightness and a pop of herbal aroma to each bite.
