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    Cooking Gorgeous » All Recipes » Breakfast and Brunch

    Cilbir - Turkish Poached Eggs

    Published: Apr 30, 2022 · Modified: Oct 21, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    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!

    Cilbir eggs
    Jump to:
    • What Is Cilbir?
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • How to Make Cilbir?
    • Top Tips From the Chef
    • Recipe FAQs
    • Related Recipes
    • Cilbir - Turkish Poached Eggs

    The combination of garlicky yogurt, poached eggs, and chili-infused butter is so good that you can easily get addicted. 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 is dating back to the Ottomans in the 15th century and is almost as famous as Menemen - Turkish Scrambled Eggs.

    dipping a piece of bread to cilbir egg

    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.
    • Same as 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 and Substitutes

    Labelled picture of ingredients for cilbir
    • 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).

    yoghurt is mixed with garlic and chopped herbs

    Transfer the yogurt sauce to a serving bowl and set it aside.

    the garlicky yoghurt  is transferred to a serving plate

    Poach The Eggs

    It's okay if you've never poached an egg before. It's 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.

    chilli infused butter for cilbir

    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.

    Cilbir turkish poached eggs served with crusty bread

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Top Tips From the Chef

    • 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.

    Recipe FAQs

    How to store leftover Cilbir?

    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.

    Can you poach eggs in advance?

    Yes, just follow the above method for poaching the eggs. After removing the eggs from the hot water, submerge them into iced water instead of serving them on a bed of yogurt. When they are totally cooled down, remove them in an airtight container and keep them refrigerated until you need them, for up to 3 days.

    To warm the poached eggs, 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.

    Can I make Cilbir ahead?

    You can prepare the garlic and herb yogurt up to 24 hours in advance. Also, you can poach the eggs up to 3 days in advance and reheat them just before serving Cilbir.

    Related Recipes

    For more delicious breakfast/brunch recipes why not try:

    • Kuymak (Mihlama)
    • Traditional Shakshuka Recipe
    • Pogaca (Turkish Cheese Buns)
    • Muhammara - Acuka (Red Pepper Dip)

    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! 

    Turkish poached egg - Cilbir

    Cilbir - Turkish Poached Eggs

    Ayla Clulee
    Cilbir - Turkish Poached Eggs is a delicious Turkish breakfast egg dish dating back to the Ottomans in the 15th century.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Breakfast
    Cuisine Turkish
    Servings 2 people
    Calories 164 kcal

    Equipment

    • 1 kitchen scale
    • 1 Saucepan
    • 1 Citrus zester
    • 1 measuring spoons

    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

    Calories: 164kcalCarbohydrates: 8gProtein: 11gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 184mgSodium: 464mgPotassium: 322mgFiber: 1gSugar: 8gVitamin A: 547IUVitamin C: 1mgCalcium: 235mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Nadine

      May 19, 2022 at 6:04 pm

      5 stars
      This is such a simple and tasty egg dish! We absolutely loved it and I’ll definitely make this again!

      Reply
      • Ayla Clulee

        May 20, 2022 at 5:01 am

        So happy you loved it, Nadine!

        Reply
    2. Garry

      June 04, 2022 at 7:30 am

      5 stars
      Was easy to make and came out great.

      Reply
    3. Carrie

      June 18, 2022 at 3:02 pm

      5 stars
      This is so flavourful! Feels very luxurious for such a simple recipe. I’ll definitely make this again!

      Reply
    4. Dana

      June 28, 2022 at 4:28 am

      5 stars
      Awesome recipe. I just made this egg dish and it’s absolutely delicious! Thank you

      Reply

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    Welcome to Cooking Gorgeous, where delicious recipes and culinary inspiration await you! I'm Ayla, a passionate and professional chef based in the UK, and I'm thrilled to have you here. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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