There’s something beautifully simple yet luxurious about Turkish cuisine, and Cilbir—a centuries-old Turkish dish of poached eggs served over garlicky yogurt with spiced butter—embodies that perfectly. It’s creamy, tangy, rich, and delicately spiced, all in one stunning bowl. Traditionally served for breakfast or brunch, Turkish Eggs are comfort food at its finest—balanced, flavorful, and deeply satisfying.
Dating back to the Ottoman Empire, Cilbir was once a royal favorite and remains a beloved dish across modern Turkish homes. It’s a harmony of textures and flavors: cool, herby yogurt meets perfectly poached eggs, finished with warm, smoky butter infused with chili and paprika. This simple combination creates a dish that feels both indulgent and refreshing—a true celebration of contrast and balance.
Whether you’re looking to elevate your weekend breakfast or impress guests with something different, Turkish Eggs deliver elegance without effort. Let’s dive into how to make this silky, spiced delight right in your kitchen.
Recipe Overview
Turkish Eggs (Cilbir) feature gently poached eggs resting on a bed of garlicky, herbed yogurt and finished with a drizzle of warm chili butter. The creamy yogurt contrasts beautifully with the rich yolk and fragrant, spiced butter. It’s quick to prepare, stunning to serve, and loaded with Mediterranean flavor in every bite.
Ingredients & Instructions
Ingredients
- 1 cup yogurt (Turkish or Greek-style, thick and creamy)
- A handful of fresh dill (finely chopped)
- A handful of fresh mint leaves (finely chopped)
- ½ garlic clove, crushed or grated
- 2 eggs
- 1 tablespoon vinegar
- 2 oz (55 g) butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
Step-by-Step Instructions
1. Prepare the Yogurt Base
Finely chop the dill and mint, then combine them in a bowl with the yogurt. Add the garlic, salt, and pepper, and stir until well mixed.
Set it aside at room temperature while you prepare the eggs—this ensures the yogurt stays smooth and not too cold when serving.
Tip: For a tangier base, use full-fat Turkish yogurt—it’s thicker and holds the eggs beautifully.
2. Poach the Eggs
Fill a deep pot or saucepan with water and bring it to a gentle boil. Add 1 tablespoon of vinegar, which helps the egg whites set quickly.
Reduce the heat to a gentle simmer. Using a spoon, swirl the water to create a small vortex, then carefully crack an egg into the center. The swirling water helps the egg form into a neat shape.
Poach for 3 minutes for a runny yolk or 4 minutes for a slightly firmer one. Remove with a slotted spoon and place on a paper towel to drain. Repeat with the second egg.
Pro Tip: Crack the eggs into small bowls first for easier transfer into the water.
3. Make the Spiced Butter
In a small pan, melt the butter over medium heat. Once it starts to foam and turn golden, stir in the chili flakes and smoked paprika. Cook for about 30 seconds, just until the butter is fragrant and the spices bloom.
Remove from heat immediately—this aromatic sauce will give the dish its signature warmth and color.
4. Assemble the Dish
Spread a thick layer of the garlicky yogurt mixture onto a serving plate or shallow bowl. Carefully place the poached eggs on top.
Drizzle the spiced butter generously over the eggs and yogurt, allowing it to pool beautifully around the edges. Finish with an extra sprinkle of fresh dill, mint, and black pepper.
5. Serve and Enjoy
Serve immediately with warm crusty bread or toasted pita for dipping. The combination of creamy yogurt, rich yolk, and spicy butter is simply irresistible.
Cooking Tips & Variations
1. Perfect Poached Eggs Every Time
- Use fresh eggs—they hold their shape better when poached.
- Keep the water at a gentle simmer, not a rolling boil, to avoid breaking the eggs.
- For a shortcut, use a small mesh strainer to remove loose egg whites before poaching.
2. Customize Your Flavors
- Add a pinch of sumac or Aleppo pepper for a more authentic Turkish flavor.
- Mix a little lemon zest into the yogurt for brightness.
- Add crushed garlic confit instead of raw garlic for a milder, roasted note.
3. Make It a Meal
Turn Cilbir into a heartier dish by serving it with:
- Sautéed spinach or kale underneath for extra greens.
- Roasted chickpeas or toasted pine nuts for added texture.
- A side of grilled flatbread or sourdough toast to soak up all the sauce.
Storage & Serving Suggestions
While Turkish Eggs are best enjoyed fresh, you can prepare the yogurt base ahead of time.
- Yogurt mixture: Store covered in the refrigerator for up to 2 days. Bring to room temperature before serving.
- Spiced butter: Can be made a few hours in advance and gently reheated.
- Eggs: Always poach fresh right before serving for the perfect texture.
Serve Cilbir with warm bread, Turkish tea, or a side of olives and tomatoes for an authentic Mediterranean-style breakfast spread.
Turkish Eggs (Cilbir) are proof that simple ingredients can create something extraordinary. Every bite offers a luxurious balance of cool, creamy yogurt, silky egg yolk, and warm spiced butter—a true masterpiece of texture and taste.
This dish transforms ordinary breakfast into something elegant and deeply satisfying, perfect for slow weekends or special brunches. Once you try it, you’ll see why this Ottoman-era favorite has stood the test of time. Easy to make, visually stunning, and incredibly flavorful, Cilbir deserves a place in every home cook’s repertoire.
FAQs
1. Can I use Greek yogurt instead of Turkish yogurt?
Yes! Greek yogurt works beautifully—just make sure it’s full-fat for the best texture.
2. Can I make Cilbir without garlic?
Of course. You can skip the garlic or replace it with a little lemon juice or zest for a lighter flavor.
3. What’s the best bread to serve with it?
Crusty sourdough, flatbread, or pita are perfect for soaking up the sauce.
4. Can I use olive oil instead of butter?
Yes, though the flavor will differ slightly. For a lighter version, warm olive oil with chili flakes for a Mediterranean twist.
5. How do I prevent my poached eggs from falling apart?
Use very fresh eggs, simmer the water gently, and add vinegar—it helps the whites stay together.
Turkish Eggs (Cilbir) combine creamy yogurt, poached eggs, and spiced butter for a luxurious, authentic Turkish breakfast—simple, elegant, and full of flavor.
