TRADITIONAL CILBIR TURKISH EGGS
Get ready for a Turkish delight on your plate! Our Cilbir, Turkish-style eggs, brings you a delicious blend of poached eggs on creamy yogurt, topped with a flavorful chili butter. It’s a unique, tasty dish that’s perfect for breakfast or brunch. Let’s bring the flavors of Turkey to your table!
WHAT IS Çılbır?
Curious about Çılbır? Pronounced as ‘chil-bir,’ it’s a Turkish delight featuring poached eggs atop a bed of creamy, garlicky yogurt, generously drizzled with warmed butter or a flavorful extra virgin olive oil, and a sprinkle of Aleppo pepper for that extra kick.
For most, yogurt at breakfast means something sweet, but if you’re ready for a savory adventure, this Turkish breakfast is a must-try!
My first encounter with Çılbır was in Istanbul, Turkey, back in 2017. I was amazed by how a handful of simple ingredients—common to my favorite Soft Scrambled Eggs—create this decadent breakfast.
With just eggs, yogurt, garlic, and olive oil (or butter), this savory Mediterranean-friendly dish offers comforting flavors in the simplest way possible.
To enjoy these Turkish eggs at their best, serve them immediately with some simit or rustic bread to soak up every bit of that rich, silky yogurt goodness!
HOW TO POACH AN EGG?
- Boil the water: Start by bringing water to a gentle boil in a saucepan. I like to add a touch of vinegar, which helps the egg white hold together better, although it’s optional. Don’t worry, the taste won’t affect your egg unless you use a lot of vinegar!
- Crack the egg: Instead of directly cracking the egg into the water, I prefer cracking it into a small fine mesh sieve first. A gentle shake helps drain the liquidy part of the egg whites, resulting in neater poached eggs.
- Create a vortex: When the water reaches a gentle boil, use a wooden spoon to stir and create a gentle whirlpool effect. This helps shape the poached eggs.
- Cook for 2-3 minutes: Gently add the cracked egg into the center of the vortex (remember, one at a time!). Let it cook for about 2 to 3 minutes until the whites set but the yolk remains runny.
- Retrieve with a slotted spoon: Use a slotted spoon to carefully lift the egg from the water. Place it onto a plate lined with parchment paper or paper towel to absorb excess moisture. And voilà, your perfect poached egg is ready!
INGREDIENTS YOU NEED:
- Greek yogurt
- Garlic
- Eggs
- Butter
- Aleppo pepper or chili flakes
HOW TO MAKE TURKISH EGGS
- Make the garlicky yogurt sauce: Mix room temperature yogurt with minced garlic and a pinch of salt. Split the mixture between two serving bowls and set aside for assembly.
- Poach the eggs: Drop each egg into gently boiling water and cook for 2 to 3 minutes (refer to the above tips for poaching eggs). As the second egg cooks, proceed to the next step in preparation.
- Make the butter sauce: Heat the butter with 2 teaspoons of Aleppo pepper flakes in a small pan over medium heat. Warm it gently for the next step.
- Assemble the dish: Quickly place the poached eggs into the prepared yogurt bowls. Then, generously drizzle the heated butter mixture over the eggs. Serve promptly with your preferred rustic bread.
STORAGE TIPS
This dish is best enjoyed fresh, as storing leftovers isn’t recommended. Adjust the recipe according to the servings needed. If making breakfast for one, halve the recipe and prepare a single portion of the yogurt sauce. Remember, poached eggs are not suitable for refrigeration or freezing.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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CILBIR: TURKISH EGGS IN GARLICKY YOGURT SAUCE
Ingredients
- 2 poached eggs
- 35 g butter
- 1.5 tsp chili pepper flakes or aleppo pepper
- 350 g greek yogurt room temperature
- 1 garlic clove minced
- 1 handful of dill finely chopped.
Instructions
- In a small bowl, add the yogurt, pepper, salt, garlic powder and some dill and mix. Spread this mixture on a plate.
- 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 liquid part of the egg whites. 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 butter sauce. In a small skillet, warm the butter and Aleppo pepper over medium heat.
- In another pan, fry the bread in butter on both sides and set aside.
- Add the eggs on top of the yogurt, then add the chili sauce and top with extra dill.
Notes
- The yogurt must be at room temperature. You'll want to use thick whole milk yogurt (that's why I chose Greek yogurt) and you'll need to allow it to come to room temperature before stirring in the garlic and other ingredients. Do not refrigerate the yogurt mixture while you are cooking the eggs.
- Serve Cilbir immediately. Cilbir should be served as soon as the eggs are finished cooking.
- Add fresh herbs. This is optional and not traditional, but I love a sprinkle of fresh herbs like dill or mint on top of the dish before serving.