Cilbir or Turkish eggs are soft poached eggs on a bed of savoury, garlicky yoghurt drizzled with pepper-infused butter. Ready in 15 minutes for a flavourful and filling breakfast or any time of day. A simple-to-make egg dish; served with warm fresh bread or crusty bread for a filling meal.
What is cilbir or Turkish eggs?
Cilbir or Turkish eggs is a traditional Turkish recipe of poached eggs on a bed of yogurt and drizzled with red pepper-infused butter sauce
This recipe is Turkish-style and based on the plate of cilbir served in a cafe that served cilbir where I had it a while back. The couple who owned the place were Turkish and they had plenty of dishes to choose from.
I usually have yogurt for breakfast with granola, muesli, fruits and nuts but not with poached eggs. The eggs normally come as fried, boiled, scrambled or as an omelette served over rice or on a piece of toast.
If you had known my egg-poaching skills you would not have imagined that I could make cilbir. My attempts ended up in disaster when I used the microwave but the old way of boiling water and dropping eggs in the middle to slowly cook quickly became the go-to way.
Thank goodness for the couple who served me Turkish eggs I was able to pluck up the courage to poach eggs again. Enjoy a savoury and filling dish that could be enjoyed not only for breakfast but also for any time of day.
Why you’ll love Turkish eggs
Turkish eggs make for a marvelous breakfast, light lunch or dinner. They are easy and quick to make. In under 15 minutes, you will have a plate of creamy yogurt seasoned or not with garlic, runny eggs and pepper butter sauce.
Ingredients and Substitutions for Cilbir
Butter – use olive oil in place of butter
Chilli flakes and smoked paprika – Aleppo pepper is traditionally used to infuse butter but chilli flakes with smoked paprika add heat and smoky sweetness to the butter could be used.
Plain natural yogurt or Greek yogurt
Garlic – omit if not keen on garlic
Eggs – use fresh eggs
Salt
Mint – some recipes use dill which is worth a try for herby freshness
How to make Turkish eggs
Heat a pot with water over medium heat until it starts to simmer.
Prepare the yoghurt base. Add minced garlic to season the yoghurt. Spoon the yogurt to a plate. Let sit while preparing the eggs and butter sauce.
Make the pepper-infused butter. Into a small pan, melt the butter then add the chilli flakes and smoked paprika. Stir for 20 to 30 seconds seconds to infuse the butter with the pepper and turn the heat off.
Crack an egg into a small bowl. In a pot of simmering water, add vinegar. Create a vortex by stirring the water with a spoon and slowly drop the egg into the whirlpool. Cook the egg for 3 minutes. Check the yolk is springy which means it is done. Using a slotted spoon take the egg out and place it on top of the prepared yoghurt on a plate.
Sprinkle with salt to taste. Drizzle with the butter sauce. Sprinkle dried or fresh mint for a hint of freshness. Serve with fresh bread or toast.
Storage
Cilbir is best eaten immediately but if there are any leftovers, they will keep refrigerated for up to a day.
Watch a short video on how to make cilbir
If you prefer to learn by watching, you can find a video of this recipe on Youtube.
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Let’s get cooking.
Cilbir (Turkish Eggs)
Ingredients
- 1 tbsp plain thick yogurt
- 1/4 tsp garlic minced
- 1 tbsp butter
- 1/2 tsp chilli flakes
- 1/2 tsp smoked paprika
- 1-2 eggs
- salt to taste
- mint dried or fresh
Instructions
- Heat a pot with water over medium heat until it starts to simmer.
- Add minced garlic and mix to season the yoghurt. Spoon the yogurt to a plate. Set aside.
- On medium heat, place a small pan. Add and melt the butter then add the chilli flakes and smoked paprika. Stir for 20 to 30 seconds and turn the heat off.
- Crack an egg into a small bowl.
- In a pot of simmering water, add vinegar. Create a vortex by stirring the water with a spoon and slowly drop the egg into the 'whirlpool'. Cook the egg for 3 minutes.
- Check the yolk is springy which means it is done. Using a slotted spoon take the egg out and place it on top of the prepared yoghurt on a plate.
- Season with salt to taste. Drizzle with the butter sauce. Sprinkle dried or fresh mint. Serve with fresh bread or toast.
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