turkish eggs recipe

This 15-minute Turkish Eggs Recipe (Cilbir) pairs creamy garlicky yogurt, spiced butter, poached eggs, and fresh dill for a meal that’s satisfying for breakfast or any meal of the day.

Cilbir (Turkish Eggs Recipe)

Greek yogurt (at room temperature)

garlic (crushed)

salt

butter (salted

olive oil

sweet paprika (or smoked paprika)

cayenne pepper (or hot paprika (more

eggs (poached)

dill (or 1/2 teaspoon dried dill)

Salt and black pepper (to taste)

Stir together all ingredients in a small bowl. Set aside.

For the Garlic Yogurt:

Melt the butter with the oil in a small skillet. Add the spices and cook another 30 seconds. Set aside.

For the Spiced Butter:

Spread the Garlic Yogurt out in a shallow bowl.

Place the poached eggs on top of the Garlic Yogurt.

Drizzle the Spiced Butter on top, and sprinkle on the dill.

Taste and season with additional salt and black pepper as desired.

To Assemble:

https://www.youtube.com/watch?v=7D-QCHasXBg

This 15-minute Cilbir (Turkish eggs recipe) pairs creamy garlicky yogurt, spiced butter, poached eggs, and fresh dill for a meal that’s satisfying for breakfast or any meal of the day.

Eat it with bread or skip the bread and serve it low-carb-style with a spoon - only 6g net carbs per serving!

Find the full recipe on my blog: https://www.anediblemosaic.com/cilbir-turkish-eggs-recipe/

Cilbir (The BEST Turkish Eggs Recipe!)

A simple savory breakfast, Cilbir (Turkish Eggs), is made of perfectly poached eggs that are served over garlicky yogurt and finished with a spicy olive oil or butter sauce with red pepper flakes. Enjoy with rustic toast for a complete, flavorful breakfast or brunch.

Cilbir: Turkish Eggs in Garlicky Yogurt Sauce

plain Greek yogurt ((made with whole milk, at room temperature))

garlic ((finely minced))

eggs

extra virgin olive oil

vinegar ((optional))

Aleppo pepper ((or red pepper flakes))

In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now.

Bring a medium saucepan full of water to a boil. Stir in the vinegar.

Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.

When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.

Prepare and cook the second egg exactly as you did the first.

While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat.

Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil.

Serve immediately with your favorite rustic bread.

We've taken the breakfast classic of Turkish eggs and added a few herby, spicy twists that take it to the next level. Perfect for brunch with your mates!

Turkish Eggs With Spiced Butter & Herby Yoghurt

Instant Action Yeast

Plain Flour

Tsp Sugar

milliliters Water

Natural Yoghurt

Salt

Oil For Greasing

Greek Yoghurt

Garlic Clove

½ Small Pack of Dill

½ Small Pack of Mint

½ Small Pack of Parsley

Lemon

Roasted Red Peppers

Eggs

Butter

Tsp Aleppo Pepper (Or Smoked Paprika)

Tsp Chilli Flakes

For the flatbreads mix the yeast, sugar and warm water in a bowl and set aside for 10 mins until foamy. In another bowl, mix the flour and salt, then add the yoghurt and yeast mix. Using your hands, bring together and knead on a lightly floured surface until smooth and elastic, around 5 mins. Transfer to a clean, oiled bowl then cover with a clean towel. Leave in a warm place for 1-1.5 hours, or until doubled in size.

Grate the garlic into a blender and chuck in a quarter of the yoghurt. Whizz up with lemon juice and most of the dill, mint and parsley, saving some for garnish. Tip into a bowl and stir through the rest of the yoghurt. Taste and season with salt and pepper. Slice the peppers into 2cm strips.

Melt the butter in a pan with a splash of olive oil, add the red pepper flakes along with the chilli flakes and aleppo pepper. Set aside.

Once the flatbread has proofed, turn it out onto a lightly floured surface. Divide the dough into 8 pieces and then roll out into small discs around 1cm thick. Heat a griddle or frying pan over a high heat, once really hot add the flatbread and cook the flatbreads for 2-3 mins on each side, or until golden.

Start the poaching process by cracking your egg into a sieve over a bowl and leaving it for 1 min. You should be left with a nice firm white which will prevent your egg from looking ‘wispy’. The key here is to use fridge-cold eggs, and they should be as fresh as possible. Once it's strained, tip it into a small bowl or ramekin. Get a pot of water on to boil, you need it to be about ¾ full. As soon as the water is boiling, use a utensil to stir a small whirlpool in the middle. Swiftly drop the egg into the middle of the whirlpool and turn the heat down to low.

You need the egg to be moving about for a couple of seconds to encourage the whites to spiral upwards and over the yolk. Cook gently for 3-4 mins, until the whites are set but the yolk is nice and runny, then remove from the water with a slotted spoon, draining on kitchen paper. 

Spread the yoghurt on a plate, top with the sliced peppers then the poached eggs. Spoon over the warm, spiced butter, garnish with whole herbs, then scoop up with the fresh flatbreads.

Turkish eggs are a visually stunning dish that brings the bold flavors of the Mediterranean to your breakfast table. A low-carb, high-protein recipe, it is made by placing poached eggs on a bed of creamy, garlicky yogurt and drizzling it with a rich, spiced butter sauce. Served with crusty bread for scooping, every bite offers a perfect balance of textures and flavors—making it a standout in any Turkish breakfast spread.

Turkish Eggs Recipe (Cilbir)

unsweetened plain Greek yogurt (room temperature)

fresh garlic (minced)

lemon juice (freshly squeezed)

black pepper

white vinegar

unsalted butter*

½ teaspoon sweet paprika

herbs

bread

To make the yogurt sauce, whisk together the yogurt, garlic, lemon juice, salt, and pepper in a bowl, cover it, and set it aside. I intentionally do this first so that it can come to room temperature while I poach the eggs.

To poach the eggs, fill a medium saucepan with water (it should be at least 4 inches deep) and bring it to a boil over medium-high heat. Once it comes to a boil, turn the heat down to low and let it come to a simmer.  Stir in the vinegar.

While you are waiting for the water to come to a boil, place a fine mesh strainer over a small bowl and crack an egg while being super gentle to make sure not to disturb the yolk. Let the excess loose (watery) egg whites drop through and then transfer it into a ramekin. Repeat the same process for the rest of the eggs.

Place a sheet of paper towel on a large plate and set it aside.

When ready to poach the eggs, stir the simmering water to create a vortex in the middle, carefully drop the egg in the middle, and cook for 3 to 3 ½ minutes until the whites are firm and the yolk is set but still soft and runny.

Carefully remove the egg using a slotted spoon and then transfer it to the paper-towel lined plate. Repeat the same process with the rest of the eggs*.

Right before serving, melt the butter in a small skillet. Add the Urfa chili pepper (or any red pepper flakes) and salt. Let it cook, stirring gently with a wooden spoon, for 15-20 seconds until the butter starts to foam and sizzle and the color turns to a hazelnutty brown.

To assemble: Using the back of a large spoon, spread half of the yogurt sauce on a plate. Add two poached eggs on top and drizzle them with the sizzling chili butter sauce.

Garnish with fresh parsley or chopped dill; sprinkle it with a pinch of salt and pepper to taste. Repeat the same process for the second serving. Serve immediately while still warm.

I loved this recipe so much! The taste was perfect and the eggs came out so well eventhough it was my first time poaching eggs ! 
Your recipes never disappoint :)

https://content.jwplatform.com/videos/eYjYQJwc.mp4

Soft poached eggs, creamy garlicky yogurt, and warm chili butter—Turkish Eggs (Çılbır) is the kind of breakfast that lingers in your memory. A simple dish, yet every bite feels like a warm embrace. If you’ve never tried it, you’re in for something special.

Turkish eggs recipe

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Top 4 turkish eggs recipe recipes from across the web

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Cilbir (Turkish Eggs Recipe)

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Turkish Eggs Recipe (Cilbir)

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