I’m excited to share my Cilbir recipe, with poached eggs resting on a tangy yogurt base topped with spiced butter and fresh herbs, a classic Turkish Breakfast.

Jump to Recipe

I still hadn’t brunched properly until I discovered Cilbir, that Turkish dish that makes eggs feel fancy without trying too hard. I spoon a velvety layer of strained yogurt onto the plate, nestle gently poached eggs on top, and the tang and cream make you wonder why breakfasts ever had to be boring.

It’s one of those Turkish Breakfast things that feels special but honest, and it became one of my go to Egg Recipes when I want something impressive but quick. Honest, if you like simple bold flavors this will make you curious, you might even make it for guests.

Ingredients

Print Recipe (No Advertisments)

Yogurt, creamy and tangy, adds protein and probiotics, makes the sauce cool
Eggs give rich protein and silky yolks, they make it comforting and filling
Garlic brings sharp aroma and bite, a little goes a long way
Lemon juice adds bright sourness and lifts the whole dish, use to taste
Butter melts into glossy warmth, adds richness and a silky slightly sweet note
Aleppo pepper gives warm fruity heat, subtle smoky flavor without burning your mouth
Olive oil drizzled at the end adds fruity grassiness and a slick finish
Crusty bread soaks up yolk, adds carbs and texture, perfect for scooping

Ingredient Quantities

1 cup plain strained yogurt (or Greek yogurt, thicker is better)

1 clove garlic, grated or smashed (use 2 if you’re into garlic)

1 tsp fresh lemon juice, more if you like it tangy

1/2 tsp fine salt plus a pinch for the poaching water

4 large eggs

1 tbsp white vinegar for the poaching water

2 tbsp unsalted butter

1 tsp Aleppo pepper (or 1/2 tsp crushed red pepper flakes or sweet smoked paprika)

1 tsp extra virgin olive oil, for drizzling (optional but nice)

Freshly cracked black pepper, to taste

2 tbsp chopped fresh dill or flat leaf parsley for garnish

4 slices crusty bread for serving, optional but recommended

How to Make this

Print Recipe (No Advertisments)

1. Stir together 1 cup plain strained yogurt, 1 clove grated garlic, 1 tsp fresh lemon juice and 1/2 tsp fine salt until smooth; taste and add a little more lemon or salt if you like it tangy. If your yogurt is rock solid you can loosen with a teaspoon of water.

2. Fill a medium saucepan with about 3 inches of water, bring to a gentle simmer and add 1 tbsp white vinegar plus a small pinch of salt; keep the water at a gentle simmer, not a rolling boil.

3. Crack each egg into a small cup or ramekin (this makes it easier to slip them in). If you can, let eggs sit at room temp for 10 minutes so they poach cleaner.

4. Create a slow whirlpool with a spoon in the simmering water and gently slide one egg at a time into the center, or just slip them in close to the surface; poach 3 to 4 minutes for runny yolks, 4 to 5 if you like them a bit firmer. Keep the water calm and skim off any foamy bits.

5. While eggs cook, toast 4 slices of crusty bread and get your plates ready.

6. Use a slotted spoon to lift eggs from the water and let them drain briefly on paper towel or a sieve.

7. In a small skillet melt 2 tbsp unsalted butter over medium heat until foamy, then lower heat and stir in 1 tsp Aleppo pepper (or 1/2 tsp crushed red pepper flakes or sweet smoked paprika). Bloom the pepper for 10 to 20 seconds until fragrant and the color deepens, then remove from heat so it doesnt burn. Stir in 1 tsp extra virgin olive oil if you want a smoother drizzle.

8. Spread the garlic-lemon yogurt onto a serving platter or individual plates, pop the poached eggs on top, then spoon the hot pepper butter over the eggs so it streaks into the yogurt.

9. Finish with freshly cracked black pepper to taste and scatter 2 tbsp chopped fresh dill or flat leaf parsley over everything. Drizzle a touch more olive oil if you like.

10. Serve immediately with the toasted crusty bread for sopping up the yolks and yogurt.

Equipment Needed

1. Medium saucepan, about 2 to 3 quarts, for the poaching water
2. Slotted spoon or spider strainer, to lift and drain the eggs
3. Small ramekins or cups, to crack each egg into before slipping them in
4. Large spoon, to stir and make the whirlpool in the simmering water
5. Small skillet, for melting butter and blooming the Aleppo pepper
6. Mixing bowl and spoon or small whisk, to blend the garlic, yogurt and lemon
7. Fine mesh sieve or paper towels, to drain the poached eggs briefly
8. Toaster or oven/broiler and a baking sheet or grill pan, to toast the bread
9. Cutting board and chef knife, for chopping herbs and slicing the bread

FAQ

Q: Can I use regular yogurt instead of strained or Greek yogurt? A: Yes you can, but regular yogurt is thinner so the sauce will be runnier. To thicken it, line a sieve with cheesecloth and let it drain in the fridge for 1 to 3 hours, or stir in a spoonful of cream cheese or labneh if you have it.

Q: How do I stop the yogurt from splitting when it gets warm? A: Warm the yogurt slowly over very low heat or better yet, let it come to room temp before serving. If you must heat it, whisk constantly and pull it off the heat as soon as it’s slightly warmer than room temp. Adding a little lemon juice and salt helps keep the texture smooth.

Q: What’s the easiest way to poach eggs so they hold together? A: Use a wide shallow pan with simmering water not boiling, add the vinegar and a pinch of salt, crack each egg into a small cup then slip it into the water close to the surface. A gentle spoon stir to make a tiny whirlpool helps the white wrap the yolk, but it’s not mandatory. 3 minutes gives a runny yolk, 4 to 5 for more set yolks. Use a slotted spoon to lift and drain.

Q: I don’t have Aleppo pepper what can I use? A: Try a mix of sweet smoked paprika and a pinch of red pepper flakes, or use smoked paprika alone if you want no heat. Harissa or a tiny bit of cayenne will add more kick but start small, you can always add more.

Q: Can I make this ahead and reheat it? A: Make the yogurt sauce ahead and keep chilled up to 2 to 3 days. Poached eggs are best eaten right away, but if you must, cool them quickly in ice water and store separately up to 24 hours. Reheat gently by popping them into simmering water for about 30 to 60 seconds. Microwaving can make the yolks explode so avoid that.

Q: Any plating or serving hacks to make it taste better? A: Warm the bread, spoon the yogurt on the plate first then place eggs on top, drizzle the hot melted butter mixed with Aleppo pepper over the eggs to sizzle the spices and release aroma. Finish with olive oil, cracked pepper and fresh dill or parsley. If you like garlic more mellow, grate it very fine and let the yogurt sit 10 to 15 minutes before serving.

Turkish Inspired Eggs Recipe Substitutions and Variations

Plain strained yogurt: swap for labneh (1:1, thicker and tangier), or crème fraîche (1:1, richer and less tangy), or sour cream (1:1). If your yogurt is runny, just strain it in a coffee filter or cheesecloth for 1-2 hours.
Garlic: use 1/8 tsp garlic powder per clove for a milder, evenly distributed hit, or 1 roasted garlic clove if you want a sweeter, mellow flavor. Fresh is best but powder works in a pinch.
Aleppo pepper: if you dont have it, use 1 tsp sweet smoked paprika for color and mild warmth, or 1/2 tsp crushed red pepper flakes for more heat, or 1/4 tsp cayenne + 3/4 tsp paprika to mimic its smoky-berry kick.
Unsalted butter: replace with extra virgin olive oil (use same amount, 2 tbsp) for a lighter Mediterranean note, or ghee for a nuttier, higher smoke point option; or do 1 tbsp butter + 1 tbsp oil to get richness and stability.

Pro Tips

1) Use the freshest eggs you can get for the cleanest poaches. If your whites spread a bit, trim ragged bits with kitchen scissors or a slotted spoon for neater-looking eggs.

2) Let the yogurt sit out a bit before serving so it isn’t fridge cold. If you want it silkier, whisk in a teaspoon of warm water or a drizzle of olive oil rather than thinning with too much liquid.

3) Bloom the pepper in warm butter for big aroma, but pull the pan off the heat as soon as it smells fragrant. Pepper flakes burn fast and get bitter, so less time on heat is better.

4) If you need to hold eggs while you finish plates, keep them in a bowl of warm water (not hot) and rewarm briefly in simmering water for 20 to 30 seconds just before plating. It beats overcooking them while you get everything else ready.