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Turkish Eggs (Cilbir)

Make authentic Turkish Eggs (Cilbir) with creamy garlic yogurt and perfectly poached eggs.Finished with warm Aleppo butter for rich Mediterranean flavor.A simple Turkish breakfast ready in just 20 minutes.
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Prep Time 10 minutes
Course Breakfast
Cuisine Turkish

Ingredients
  

Yogurt Spread

  • 1 cup Turkish or Greek yogurt room temperature
  • 1 garlic clove finely grated
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt optional
  • Pinch of cayenne pepper
  • 2½ tablespoons fresh dill finely chopped

Aleppo Butter

  • ¼ cup ½ stick unsalted butter
  • 1 tablespoon Aleppo pepper flakes
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin

Parsley Jalapeño Oil (Optional)

  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon jalapeño finely diced
  • 2 tablespoons olive oil
  • Pinch of salt

Poached Eggs

  • 1 tablespoon white vinegar
  • 4 large eggs
  • Pinch of sea salt

For Serving

  • Crusty artisan bread toasted sourdough, or warm pita bread

Instructions
 

  • In a medium bowl, combine the Greek yogurt, grated garlic, black pepper, salt, cayenne, and chopped dill.
  • Mix well until smooth and creamy.
  • Let the yogurt sit at room temperature while preparing the remaining ingredients.
  • In a small saucepan, melt the butter over medium heat.
  • Once melted and lightly bubbling, stir in the Aleppo pepper, smoked paprika, and cumin.
  • Remove from the heat and allow the spices to infuse for several minutes.
  • For the optional herb oil, combine parsley, jalapeño, olive oil, and salt until well mixed.
  • Bring a saucepan filled with 2–3 inches of water to a gentle simmer.
  • Add the vinegar.
  • Crack each egg into a small bowl before gently sliding it into the water.
  • Poach the eggs for 2½–3 minutes, or until the whites are set and the yolks remain soft.
  • Remove the eggs with a slotted spoon and gently pat dry.
  • Spread the yogurt mixture onto serving plates, creating shallow ridges with the back of a spoon.
  • Drizzle with the parsley jalapeño oil if using.
  • Place two poached eggs on each plate.
  • Spoon the warm Aleppo butter generously over the eggs.
  • Finish with a pinch of flaky sea salt and serve immediately with warm bread.

Notes

  • Serve with toasted sourdough, Turkish bread, or warm pita for dipping.
  • Add sliced avocado or fresh cucumbers for extra freshness.
  • Garnish with extra dill, parsley, or microgreens.
  • The yogurt spread can be prepared several hours in advance.