Çılbır Turkish Eggs with Creamy Yogurt & Butter Sauce

Turkish Eggs, or Çılbır, is a traditional Turkish breakfast dish that combines creamy, garlicky yogurt with perfectly poached eggs and a drizzle of Aleppo pepper butter. The result is a luxurious, comforting plate that’s as satisfying as it is unique. Served with crusty bread for dipping, this dish is a must-try for anyone looking to elevate their morning routine with bold, delicious flavors.

Why You’ll Love This Recipe

This dish is all about contrasts—warm poached eggs over cool, garlicky yogurt; spicy Aleppo-infused butter balanced with fresh herbs. It’s an eye-opening combination you might not expect, but once you try it, it just makes sense. Cilbir is easy to prepare, requires minimal ingredients, and delivers restaurant-quality flavor in just over 30 minutes. Whether you’re hosting brunch or just treating yourself to a fancy-feeling breakfast, Turkish eggs offer an elevated yet accessible option.

Ingredients

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

Yogurt Spread:

• Turkish or Greek yogurt, at room temperature

• Garlic

• Freshly ground black pepper

• Salt (optional)

• Cayenne pepper

• Fresh dill, finely chopped

Aleppo Butter:

• Unsalted butter

• Aleppo chile flakes (or substitute with other chile flakes)

• Smoked paprika

• Ground cumin

Parsley and Jalapeño Oil (optional):

• Fresh parsley, chopped

• Jalapeño pepper, diced

• Olive oil

• Salt (optional)

Poached Eggs:

• White vinegar

• Large eggs

• Sea salt

Directions

1. Prepare the yogurt spread:
   In a medium bowl, combine the yogurt and grated garlic. Season with pepper, salt (if using), and a pinch of cayenne. Stir in the chopped dill until fully incorporated. Let sit at room temperature.

2. Make the Aleppo butter:
   In a small saucepan over medium heat, melt the butter until it starts to bubble. Add Aleppo chile flakes, paprika, and cumin. Stir until the butter is evenly colored. Remove from heat and let infuse.

3. Optional parsley and jalapeño oil:
   In a mortar and pestle, grind parsley and jalapeño together. Drizzle in olive oil, season with salt, and stir to combine.

4. Poach the eggs:
   Fill a saucepan with 2 to 3 inches of water and bring to a boil. Reduce to a simmer, add vinegar, and carefully slip in the eggs one at a time. Cook for 2½ to 3 minutes, until the whites are set but yolks remain soft. Remove with a slotted spoon and drain on a towel.

5. Assemble:
   Spread yogurt mixture on serving plates. Use a spoon to create ridges to catch the oils. Drizzle with jalapeño oil if using. Place poached eggs on top and spoon over Aleppo butter. Sprinkle sea salt over the eggs before serving.

Servings and timing

• Servings: 2

• Prep time: 25 minutes

• Cook time: 10 minutes

• Total time: 35 minutes

Variations

• Fried eggs: Don’t want to poach? Use fried eggs instead for a more rustic presentation.

• Herbs: Swap dill for mint, chives, or cilantro for a different flavor twist.

• Spice level: Use more jalapeño or substitute with red chili for a spicier profile.

• Butter base: Brown the butter longer for a nuttier flavor.

• Yogurt base: Add lemon zest or sumac to the yogurt for a citrusy kick.

• Bread pairing: Serve with sourdough, pita, or simit (Turkish sesame bread).

Storage/Reheating

Turkish Eggs are best served fresh, but some elements can be prepped ahead:

• Yogurt mixture: Store in an airtight container for up to 2 days in the fridge.

• Aleppo butter: Can be made and refrigerated for up to 1 week; reheat gently before using.

• Poached eggs: Best when fresh, but can be poached ahead and stored in cold water in the fridge for up to 24 hours. Reheat in warm water before serving.

• Herb oil: Store refrigerated for up to 3 days.

FAQs

What is Cilbir?

Cilbir is a traditional Turkish breakfast dish made with poached eggs served over garlicky yogurt and topped with melted spiced butter.

Can I use regular yogurt instead of Greek or Turkish?

Yes, but drain it through cheesecloth to remove excess water for a thicker consistency.

What can I substitute for Aleppo pepper?

You can use crushed red pepper flakes or smoked paprika as a substitute, though the flavor will vary slightly.

Is Cilbir spicy?

It can be mildly spicy, depending on how much Aleppo pepper or jalapeño oil you use. You can adjust the heat to your preference.

Can I make this dish dairy-free?

Yes, you can use a dairy-free yogurt alternative, but the flavor and texture may change slightly.

How do I keep poached eggs from falling apart?

Use fresh eggs, and add vinegar to the simmering water to help the whites set quickly.

Can I prepare this dish ahead of time?

You can prep the yogurt and butter in advance, but the eggs should be poached just before serving for best texture.

What type of bread goes best with Turkish Eggs?

Crusty bread like sourdough, baguette, or Turkish simit works best for dipping into the yogurt and butter.

What herbs can I use if I don’t have dill?

Try chives, mint, or parsley for a different herbal note.

Is Cilbir served hot or cold?

It’s served warm—the yogurt is room temperature, while the eggs and butter are hot, creating a beautiful contrast.

Conclusion

Turkish Eggs (Cilbir) is a delightful combination of simple ingredients that come together to form something extraordinary. The creamy yogurt, rich poached eggs, and spicy butter offer a balance of textures and flavors that’s both comforting and bold. Whether you’re new to Turkish cuisine or looking for a unique breakfast idea, this recipe is sure to impress and satisfy.