Turkish Eggs - Cilbir is a simple breakfast that tastes far fancier than it sounds. Poached eggs sit on garlicky yogurt, then get a sizzling chili butter poured right over the top. It's warm, cool, creamy, and a little spicy all in the same bite, and it's on the table in about 15 minutes.
This dish goes back to Ottoman court kitchens in the 15th century, and it wasn't only a breakfast food. In Turkey, cilbir is just as often served as a hot meze, alongside raki or a spread of other small plates, rather than at the breakfast table. It's also seriously high in protein, thanks to the eggs and yogurt, so it holds you over far longer than a bowl of cereal.
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Our favorite way to enjoy these delicious Cilbir eggs is with a piece of pillowy Turkish Pide Bread - Ramazan Pidesi or a crusty Simit (Turkish Sesame Bagel) to wipe every last bit of the deliciously silky yogurt.
What is Cilbir?
Cilbir (or Çılbır) is a Turkish breakfast dish made with poached eggs served on a bed of garlicky herb yogurt and then drizzled with a generous amount of chili-infused butter.
This popular Turkish egg dish dates back to the Ottomans in the 15th century and is almost as famous as Menemen - Turkish Scrambled Eggs and Sucuklu Yumurta - Turkish Sausage and Eggs around the world. Its first known written appearance is in Melceu't-Tabbahin, Turkey's first printed cookbook, published in 1844.
Why This Recipe Works?
- It is very easy to make this scrumptious egg dish with a few simple and healthy ingredients like egg and yogurt.
- Just like Kuymak (Mihlama) and Kaygana (Turkish Omelette), Cilbir is a great dish to serve for breakfast/brunch on special occasions to impress your guests!
- It's genuinely high in protein. Between the eggs and the yogurt, this is a breakfast that actually keeps you full, not just a pretty plate.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Yogurt - Çılbır is as much a yogurt recipe as it is a poached egg recipe. Use good quality, thick, and creamy Greek or Natural Yogurt as it is the base of the dish. Bring the yogurt to room temperature before serving.
- Eggs - The most important rule for having perfectly poached eggs is to use fresh eggs, cold out of the fridge.
- Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to dishes. 1 small garlic clove is enough for up to 500 grams of yogurt. Turn it into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater.
- Butter - Good quality butter or olive oil is the best way to finish this amazing egg dish!
- Vinegar - It helps the egg whites set firmly while poaching them when added to water. Use light-colored vinegar so that it doesn't change the color of the eggs.
- Pul Biber (Chili Flakes) - This Turkish red pepper flake gives the butter its warmth and color. If you can't find pul biber, Aleppo pepper or regular red pepper flakes work well too.
- Herbs - I use fresh mint or dill, depending on what I have in hand. It is optional and can be substituted with any other herbs you like.
How to Make Cilbir?
Prepare the Yogurt Base
Bring the yogurt to room temperature and add the garlic, sea salt, and chopped mint or dill (optional).
Transfer the yogurt sauce to a serving bowl and set it aside.
Poach the Eggs
It's okay if you've never poached an egg before. Poaching an egg is very simple, but there are a few things to keep in mind. I learned how to make perfectly poached eggs when I was working as a professional chef and I'll be sharing my tips in this recipe:
- Fill a saucepan with water, add the vinegar, and bring it to a boil. Crack the eggs into two separate small dishes to ensure their freshness. Let the water gently boil before adding the eggs.
- For neater whites, crack each egg into a small fine-mesh sieve first and give it a gentle shake to drain off the loose, watery part before sliding it into a ramekin.
- Once the water is boiling gently, use a wooden spoon to stir the water to create a vortex. This helps to keep the eggs in a nice round shape while poaching.
- Leave the first egg in the middle of the vortex and then add the second egg straight afterward.
- Swirl your boiling water again gently without touching the eggs and let them poach for 2 to 3 minutes, depending on how soft you want your yolk to be. Depending on the size of the pan, you can poach multiple eggs at the same time without overcrowding the pan.
Prepare the Chili Butter and Serve
Prepare the chili butter while the eggs are poaching. Melt the butter in a small pan, and add the chili when the butter starts to bubble. Stir and the sauce will be ready to serve. For a nuttier flavor, let the butter bubble another 30 seconds before adding the chili, just until it turns a light golden brown, then pull it off the heat right away so it doesn't burn.
When the eggs are done to your liking, remove them using a slotted spoon and place them on the yogurt. Drizzle on a generous amount of chili-infused butter and serve with your favorite crusty bread on the side.
Recipe Tips From the Chef
- The key to a delicious Cilbir is using fresh, high-quality ingredients. Use the freshest eggs and yogurt you can find, and opt for fresh herbs and spices whenever possible.
- Allow the yogurt 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 it at room temperature to avoid the chili butter setting on cold yogurt!
- One of the most important secrets to perfectly poached eggs is to use fresh eggs cold out of the fridge.
- Make sure you serve Cilbir immediately, it is best enjoyed when served warm with a slice of crusty bread.
Serving Suggestions
Serve warm, crusty bread such as Turkish Pide Bread, Simit (Turkish Sesame Bagel), or Dutch Oven Sourdough Bread. It's perfect for scooping up the yogurt and eggs. Fresh tomato and cucumber slices or a simple Persian Shirazi Salad can provide a refreshing contrast to the creamy yogurt.
I also like serving a bowl of mixed Turkish green and black olives to add a briny and savory touch to the meal. In Turkey, cilbir is also a popular evening meze, served alongside raki or other small plates rather than at breakfast.
Making Ahead
While Cilbir is best enjoyed fresh, there are some ways to make it ahead of time and store it for later. Here are some tips for make-ahead and storage:
- Poach the eggs ahead of time - You can poach the eggs ahead of time and store them in cold water in the refrigerator for up to two days. When you're ready to make Cilbir, place them in a pan with simmering water for 30-40 seconds, just enough to warm them through. Be careful not to overcook the egg yolk unless you want them well done. This method is especially handy if you are serving a large group of people!
- Prepare the yogurt sauce in advance - You can prepare the yogurt sauce a day ahead and store it in the refrigerator. When you're ready to serve, make sure to bring it to room temperature.
Storage Instructions
I don't recommend storing leftovers of this dish. It's best eaten right after it's made. If you're just cooking for one, halve the recipe and only make one portion of the yogurt base.
Recipe Variations
Once you've got the classic down, try one of these easy swaps:
- Spicier: Double the pul biber in the butter, or stir a pinch of cayenne into the yogurt for heat all the way through.
- Milder, kid-friendly: Swap the pul biber for sweet paprika, so you keep the color and butter flavor without the heat.
- Fried instead of poached: Short on time? Fry the eggs sunny-side up and slide them onto the yogurt the same way.
- Herb swap: Dill or parsley both work well in place of mint if that's what you have on hand.
Recipe FAQs
Yes, you can use different herbs like thyme, oregano, or basil to garnish Cilbir based on your preference.
Cilbir is traditionally not a spicy dish, but you can add some spice by incorporating red pepper flakes or cayenne pepper into the yogurt sauce.
Yes. Poaching is traditional, but a soft fried or sunny-side-up egg works too. Just keep the yolk runny so it mixes into the yogurt and chili butter the same way.
This usually means the butter was too hot when it hit the yogurt, or the yogurt was too cold. Let the yogurt come to room temperature before mixing, and pull the butter off the heat as soon as it turns golden.
Related Recipes
For more delicious breakfast/brunch recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this healthy and delicious Turkish breakfast egg dish "Cilbir" as much as you enjoy eating it! 🙂
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Turkish Eggs Çılbır
Ingredients
- 10 oz Greek yogurt or plain yogurt (300 grams)
- 1 clove garlic
- 2 eggs
- 1 tablespoon butter or olive oil
- ½ teaspoon chili flakes (pul biber or Aleppo pepper)
- ¼ teaspoon sea salt
- ½ tablespoon cider vinegar or white wine vinegar
- 4 cups water
- fresh mint or dill to garnish (chopped)
Instructions
Prepare the Yogurt Base
- Bring the yogurt to room temperature and add the garlic, sea salt, and chopped mint or dill (optional).
- Transfer the yogurt sauce to a serving bowl and set it aside.
Poaching the Eggs
- Fill a saucepan with water, add the vinegar and bring it to a boil.
- Crack the eggs into two separate small dishes to ensure their freshness. Let the water gently boil before adding the eggs.
- Once the water is boiling, use a wooden spoon to stir the water to create a vortex. This helps to keep the eggs in a nice round shape while poaching.
- Leave the first egg in the middle of the vortex and then add the second egg straight afterward.
- Swirl your boiling water again gently without touching the eggs and let them poach for 2 to 3 minutes, depending on how soft you want your yolk to be.
Prepare the Chili Butter and Build the Çılbır
- You can prepare the chili butter while the eggs are poaching. Melt the butter in a small pan, and add the chili when the butter starts to bubble. Stir and the sauce will be ready to serve.
- When the eggs are done to your liking, remove them using a slotted spoon and place them on the yogurt.
- Drizzle on a generous amount of chili-infused butter and serve with your favorite crusty bread on the side.
Video
Notes
- Yogurt temperature matters most. Bring it fully to room temperature before mixing in the garlic. Cold yogurt is what makes the chili butter seize and turn grainy instead of pooling smoothly on top.
- Use the freshest eggs you can find, straight from the fridge. Fresh, cold eggs hold their shape far better in the poaching water than older ones.
- For neater whites, crack each egg into a fine-mesh sieve first and give it a gentle shake to drain off the loose, watery part before sliding it into the water. This one step makes the biggest visual difference.
- Don't skip the vinegar in the poaching water. It helps the whites set quickly so they wrap around the yolk instead of feathering apart.
- Watch the butter closely. Let it turn a light golden brown for a nuttier flavor, but pull it off the heat the moment you add the chili so it doesn't burn or turn bitter.
- No pul biber on hand? Aleppo pepper or regular red pepper flakes both work as a substitute; just adjust the amount to taste since they vary in heat.
- Serve immediately. Çılbır doesn't hold well: the eggs keep cooking and the yogurt loses its chill contrast the longer it sits, so plate it up as soon as everything's ready.
- Leftovers aren't recommended. If you're cooking for one, halve the recipe rather than trying to save half for later.
Dana says
Awesome recipe. I just made this egg dish and it’s absolutely delicious! Thank you
Carrie says
This is so flavourful! Feels very luxurious for such a simple recipe. I’ll definitely make this again!
Garry says
Was easy to make and came out great.
Nadine says
This is such a simple and tasty egg dish! We absolutely loved it and I’ll definitely make this again!
Ayla Clulee says
So happy you loved it, Nadine!