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    Home > Blog > Breakfast & Brunch > Turkish Eggs (Cilbir)

    Turkish Eggs (Cilbir)

    by Jenny Park · Published: Jan 22, 2023

    Jump to Recipe
    A simple recipe for Turkish Eggs (Cilbir) that will soon become your favorite breakfast to eat! Poached eggs over a creamy garlic yogurt and topped with an aleppo pepper infused butter sauce. Serve it with a big piece of crusty bread for a delicious and satisfying meal!
    Turkish eggs with bread dipped in it.
    Turkish eggs with bread dipped in it.
    Turkish eggs on a platter ready to be eaten.
    Turkish eggs (cilbir) recipe with a piece of bread in it.

    I love Turkish Eggs (Cilbir). They’re so easy to make and are always such a delicious and satisfying meal. Traditionally served for breakfast, I love eating this dish anytime of the day. It’s a great quick and easy meal, especially when served with a big piece of crusty baguette and a simple mixed greens salad. We promise you won’t be disappointed by this tasty dish!

    What are Turkish Eggs (Cilbir)?

    It’s a Turkish dish consisting of poached eggs over garlic infused yogurt and topped with a pepper flake (traditionally dried Aleppo peppers) butter sauce, or infused olive oil.

    We kept our recipe is mostly traditional, but added a little bit of cumin to the yogurt and butter sauce and paprika to the butter sauce for a mildly smoky flavor.

    How to Make Turkish Eggs

    Ingredients

    Process

    1. In a bowl add the yogurt, garlic, salt and cumin.
    2. Whisk together. Set aside.
    Ingredients for yogurt for turkish eggs in a bowl.
    Greek yogurt mixture in a bowl for turkish eggs.
    1. Pour 3 cups water into a small pot and bring to a simmer. Stir in vinegar. Create a whirlpool with a whisk in the simmering water.
    2. Carefully drop one of the eggs into the center of the whirlpool, cover with a lid and remove from heat. Allow egg to sit for 3 to 4 minutes or until whites have set but yolk is still runny.
    Making poached eggs in a pot.
    An egg being poached in a pot of water.
    1. Using a slotted spoon, transfer poached egg to a plate. Repeat steps 3 and 4 with remaining egg.
    2. In a small pan, melt butter over medium heat.

    Using a slotted spoon to take out a poached egg.
    Butter melted in a small skillet to make turkish eggs.
    1. Add crushed pepper flakes, paprika and cumin and swirl pan to evenly mix spices into butter. Remove from heat.
    2. Spoon yogurt into bowl and drizzle with butter sauce. Top with poached eggs. Spoon more butter mixture over eggs and top with fresh dill and more pepper flakes. Serve cilbir with crusty bread.
    Turkish eggs sauce in a skillet.
    Cilbir eggs on a plate with yogurt.

    Tips and Tricks for Success

    • Add the vinegar to the simmering water for your poached eggs. The acidity of the vinegar will help the eggs hold their shape quicker and better.
    • Don’t leave your poached eggs in the water for too long. The yolks will begin to seize up quickly and you won’t have the glorious soft yolks you really want for this dish.
    • Don’t overcook the butter sauce which will burn the spices, giving off a bitter flavor.
    Turkish eggs (cilbir) on a platter ready to be eaten.

    Turkish Eggs Variations

    • Swap the melted butter out for olive oil (which is also considered traditional).
    • Turn the heat up in the sauce by adding a couple dashes of cayenne pepper.
    • Add a nutty crunch to the dish by sprinkling the top with crushed pistachios or toasted sesame seeds!
    • If poaching eggs seems intimidating, just fry some eggs up instead!
    Cilbir eggs with bread on a plate.

    More Delicious Egg Recipes You Will Love

    • Cloud Eggs on a platter with slices chives.
      Cloud Eggs
    • Simple cheesy skillet hash browns and eggs with bread and a wooden spoon.
      Simple Cheesy Skillet Hash Browns and Eggs
    • A recipe for easy Chilaquiles with a fork that has broken an egg yolk.
      Easy Chilaquiles Recipe
    • Loco Moco on a plates with a forks.
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    Turkish eggs with bread dipped in it.

    Turkish Eggs (Cilbir)

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    A simple recipe for Turkish Eggs (Cilbir) that will soon become your favorite breakfast to eat! Poached eggs over a creamy garlic yogurt and topped with an aleppo pepper infused butter sauce. Serve it with a big piece of crusty bread for a delicious and satisfying meal!
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins
    Servings: 1

      INGREDIENTS  

    yogurt

    • 1 cup Greek yogurt
    • 1 finely minced (or grated) garlic clove
    • 1/2 teaspoon salt
    • 1/4 teaspoon cumin

    poached eggs

    • 2 large eggs cracked into individual ramekins
    • 1 teaspoon white vinegar

    spicy butter sauce

    • 2 1/2 tablespoons salted butter
    • 2 teaspoons Aleppo pepper flakes (crushed red pepper flakes are fine)
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon cumin

    garnishes

    • fresh dill
    • aleppo pepper flakes

      INSTRUCTIONS  

    • In a bowl whisk together yogurt, garlic and salt. Set aside.
    • Pour 3 cups water into a small pot and bring to a simmer. Stir in vinegar.
    • Create a whirlpool with a whisk in the simmering water.
    • Carefully drop one of the eggs into the center of the whirlpool, cover with a lid and remove from heat. Allow egg to sit for 3 to 4 minutes or until whites have set but yolk is still runny.
    • Using a slotted spoon, transfer poached egg to a plate. Repeat steps 3 and 4 with remaining egg.
    • In a small pan, melt butter over medium heat. Add crushed pepper flakes, paprika and cumin and swirl pan to evenly mix spices into butter. Remove from heat.
    • Spoon yogurt into bowl and drizzle with butter sauce. Top with poached eggs. Spoon more butter mixture over eggs and top with fresh dill and more pepper flakes. Serve with crusty bread.
    Calories: 522kcal Carbohydrates: 12g Protein: 33g Fat: 38g Saturated Fat: 21g Polyunsaturated Fat: 3g Monounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 413mg Sodium: 1653mg Potassium: 543mg Fiber: 2g Sugar: 7g Vitamin A: 3049IU Vitamin C: 1mg Calcium: 311mg Iron: 3mg
    CUISINE: turkish
    KEYWORD: egg recipe, poached eggs
    COURSE: Breakfast, brunch
    DIET : Gluten Free

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    January 22, 2023 / 2 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Cashew Chicken
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    January 22, 2023 / 2 Comments

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    1. Peg

      January 22, 2023 at 7:51 am

      Question: I am cumin averse and wonder if you can suggest other spices as possibilities for this?

      Reply
      • Jenny Park

        January 22, 2023 at 7:20 pm

        You can replace it with a little curry powder or just omit it completely!

        Reply

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