Turkish Eggs (Çılbır)

Turkish Eggs, known as Çılbır, is a traditional Turkish breakfast dish that features poached eggs served over a bed of creamy garlic-infused yogurt and topped with a spicy, buttery chili oil. It’s a comforting yet elegant dish, perfect for breakfast, brunch, or even a light dinner.

Why You’ll Love This Recipe

• Creamy, spicy, and perfectly balanced in flavor
• Rich in protein and probiotics
• Quick and easy to make, ready in 20 minutes
• Elegant enough for brunch, simple enough for a weekday
• Gluten-free (serve with gluten-free bread if needed)
• Minimal ingredients, maximum flavor
• Customizable spice level
• Impressive presentation
• Delicious and satisfying
• Traditional and authentic Turkish cuisine experience

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• plain Greek or Turkish yogurt
• garlic (minced or grated)
• eggs
• unsalted butter or olive oil
• Aleppo pepper or red pepper flakes
• smoked paprika (optional)
• white vinegar (for poaching eggs)
• salt and black pepper
• fresh dill, mint, or parsley (optional garnish)
• crusty bread or pita for serving

directions

this recipe

1. Combine yogurt with garlic, salt, and pepper. Set aside at room temperature.
2. In a saucepan, bring water and a splash of vinegar to a gentle simmer.
3. Crack eggs into small bowls. Gently slide them into simmering water. Poach for 2½ to 4 minutes until whites are set.
4. Meanwhile, melt butter or heat olive oil in a small pan. Add Aleppo pepper and paprika. Stir and cook for 1–2 minutes.
5. Spread garlic yogurt onto serving plates.
6. Top with poached eggs.
7. Drizzle the spicy butter over the eggs.
8. Garnish with herbs and serve with crusty bread.

Servings and timing

• Servings: 2
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Swap butter with olive oil for a lighter version
• Use labneh for a thicker yogurt base
• Add chopped garlic chips for crunch
• Include herbs in the yogurt for more freshness
• Use fried or soft-boiled eggs if preferred
• Add a dollop of harissa for extra spice

storage/reheating

• The yogurt and chili butter can be prepared in advance and stored in the fridge for 1–2 days
• Poached eggs are best made fresh, but can be reheated briefly in warm water
• Store components separately and assemble just before serving

FAQs

What is Çılbır?

Çılbır is a Turkish dish featuring poached eggs over garlicky yogurt, topped with spicy melted butter or oil.

Is Turkish Eggs the same as shakshuka?

No, Çılbır is a yogurt-based dish with poached eggs, while shakshuka has eggs cooked in tomato sauce.

Can I make this dish ahead of time?

Yes, the yogurt and butter can be made ahead, but poach the eggs fresh for best results.

How do I poach an egg perfectly?

Use simmering water with vinegar, crack eggs into a ramekin, and cook for 2½ to 4 minutes.

What’s the best yogurt to use?

Use thick Greek or Turkish-style yogurt for the best texture.

Can I make it spicy?

Yes, add more chili flakes or a spoon of harissa or hot sauce.

Is this dish gluten-free?

Yes, as long as you serve it with gluten-free bread or omit the bread.

Can I use flavored yogurt?

Stick to plain yogurt to maintain the traditional flavor profile.

What can I serve with Turkish Eggs?

Serve with pita or crusty bread, olives, cucumbers, or a tomato salad.

Can I use olive oil instead of butter?

Absolutely, olive oil is a traditional variation in Turkish cuisine.

Conclusion

Turkish Eggs (Çılbır) offer a perfect balance of rich, creamy yogurt, gently poached eggs, and spicy butter, all served with warm bread. Whether you’re making an elegant brunch or a quick breakfast, this simple dish brings comfort and bold flavor to your table with minimal effort.

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