Cilbir is a delicious Turkish breakfast egg dish made with poached eggs served on a bed of silky garlic yogurt and finished with a drizzle of chili-infused butter or EVOO.
Ready in just 15 minutes, this egg dish looks and tastes amazing!
The combination of garlicky yogurt, poached eggs, and chili-infused butter is so good that you can easily get addicted.
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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.
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!
- The combination of the ingredients is simple and affordable yet incredibly delicious and contains plenty of protein and nutritional value.
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 Yoghurt 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 the freshest eggs you can find. Bring them to room temperature before poaching them if stored in 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!
- 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.
- 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.
How to Make Cilbir?
Making this poached eggs and yogurt breakfast is surprisingly easy.
However, you need to follow a few simple steps to achieve the best results:
Prepare the Yoghurt 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.
- 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 Chilli 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.
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.
Top 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.
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.
Recipe FAQs
Unfortunately, I don't recommend storing the leftovers for this egg dish.
They should be eaten straight after being prepared.
If you are just preparing breakfast for one, half the recipe and only prepare one dish of the yogurt base.
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.
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! 🙂
Bon appétit! / Afiyet Olsun!
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Cilbir - Turkish Poached Eggs
Equipment
- 1 Saucepan
Ingredients
- 300 g Greek yoghurt or natural yoghurt
- 1 clove garlic
- 2 eggs
- 15 g butter or olive oil
- ½ teaspoon flaked chilli (pul biber)
- ¼ teaspoon sea salt
- ½ tablespoon cider vinegar or white wine vinegar
- 1 l water
- fresh mint or dill to garnish (chopped)
Instructions
Preparing the Yoghurt 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 Chilli Butter and Build the Cilbir
- 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
- 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.
Nutrition
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Nadine
This is such a simple and tasty egg dish! We absolutely loved it and I’ll definitely make this again!
Ayla Clulee
So happy you loved it, Nadine!
Garry
Was easy to make and came out great.
Carrie
This is so flavourful! Feels very luxurious for such a simple recipe. I’ll definitely make this again!
Dana
Awesome recipe. I just made this egg dish and it’s absolutely delicious! Thank you