Go Back

Turkish Eggs (Çılbır)

These Turkish Eggs (Çılbır) combine smooth garlic yogurt with perfectly poached eggs and a rich, spicy chili butter drizzle. This traditional Turkish breakfast dish is high in protein, vegetarian-friendly, and made with simple ingredients. It’s perfect for brunch, quick breakfasts, or serving as a beautiful Mediterranean-inspired plate. Ready in minutes and bursting with warm, comforting flavors.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • For the Yogurt Base
  • 1 cup thick Greek yogurt
  • 1 –2 cloves garlic grated
  • ¼ teaspoon salt
  • For the Poached Eggs
  • 2 –4 large eggs
  • 1 –2 teaspoons vinegar optional, helps eggs hold shape
  • Water for simmering
  • For the Chili Butter
  • 3 tablespoons butter
  • 1 teaspoon Aleppo pepper or paprika
  • Pinch of red chili flakes optional
  • 1 tablespoon olive oil optional for extra richness
  • Optional Garnish
  • Fresh dill or parsley
  • Black pepper
  • Toasted bread pita, or simit

Method
 

  1. Prepare the Yogurt
  2. Mix Greek yogurt, grated garlic, and salt in a bowl.
  3. Spread the yogurt on a serving plate and set aside.
  4. Poach the Eggs
  5. Fill a pot with water and bring it to a gentle simmer.
  6. Add a splash of vinegar (optional).
  7. Crack each egg into a small bowl.
  8. Swirl the water gently to create a small vortex.
  9. Lower the egg into the center and cook for 2–3 minutes for runny yolks.
  10. Remove with a slotted spoon and gently dry.
  11. Make the Chili Butter
  12. Melt butter in a small pan over low heat.
  13. Add Aleppo pepper or paprika and stir until fragrant.
  14. Do not burn—warm just until the butter turns red.
  15. Add olive oil (optional).
  16. Assemble the Dish
  17. Place poached eggs on top of the yogurt base.
  18. Spoon warm chili butter generously over the eggs.
  19. Garnish with herbs and serve with bread.

Notes

 
Greek yogurt gives the best texture—thick and creamy.
For dairy-free: use plant-based yogurt and vegan butter.
Don’t overheat the butter; Aleppo pepper burns quickly.
Poach eggs gently; boiling water will break them apart.
Add toppings like sautéed spinach or crispy chickpeas for extra protein.