Turkish Eggs (Cılbır) Recipe – Turkey Special
Cılbır is a traditional Turkish breakfast dish featuring perfectly poached eggs served over creamy garlic yogurt, drizzled with spiced butter infused with Aleppo pepper or paprika. This dish is rich, comforting, and packed with flavor, making it an excellent savory breakfast or brunch option. Serve with crusty bread or pita to scoop up the delicious sauce!
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
For the Yogurt Base:
- 1 cup Greek yogurt
- 1 clove garlic, minced or grated
- ½ teaspoon salt
For the Poached Eggs:
- 2 large eggs
- 4 cups water
- 1 tablespoon vinegar (white or apple cider)
For the Spiced Butter Sauce:
- 2 tablespoons butter
- 1 teaspoon Aleppo pepper (or substitute with ½ teaspoon paprika + pinch of chili flakes)
For Serving (Optional):
- Fresh dill or parsley, chopped
- Toasted bread, pita, or simit
Prepare the Yogurt Base:
In a bowl, mix Greek yogurt, minced garlic, and salt until smooth.
Let it sit at room temperature while you prepare the eggs.
Poach the Eggs:
Bring 4 cups of water to a gentle simmer in a saucepan.
Add vinegar (this helps the eggs hold their shape).
Crack an egg into a small bowl.
Create a gentle whirlpool in the water and carefully slide in the egg.
Poach for 3–4 minutes, until the whites are set but the yolk is runny.
Use a slotted spoon to remove and drain excess water.
Repeat with the second egg.
Make the Spiced Butter Sauce:
In a small pan, melt butter over low heat.
Stir in Aleppo pepper or paprika and heat for 30 seconds until fragrant. Remove from heat.
Assemble the Dish:
Spread the garlic yogurt onto a plate or shallow bowl.
Place the poached eggs on top.
Drizzle with the spiced butter sauce.
Garnish with fresh dill or parsley.
Serve:
Serve immediately with warm toasted bread or pita to scoop up the sauce.
Enjoy your Turkish Eggs (Çılbır) with a cup of Turkish tea!
Recipe Notes:
For extra richness, you can add a drizzle of olive oil over the top.
No Aleppo pepper? Use a mix of paprika and chili flakes for a similar effect.
Poaching tip : If you’re new to poaching eggs, strain out the watery part of the egg white before cooking for a neater shape.
Make it ahead : The garlic yogurt can be prepared in advance and stored in the fridge.
