Cilbir, aka Turkish poached eggs over garlicky yogurt with spiced butter, is a brunch dish that looks fancy but only takes just 15 minutes! It’s rich, savory, and satisfying—especially when scooped up with warm, toasty bread. If you’ve never had eggs this way, I promise you’re missing out.
Easy Turkish poached eggs you’ll make on repeat!
The first time I ate cilbir was in a sun-soaked terrace kitchen in Istanbul, where it was served for brunch with piles of fresh simit and hot black tea. I didn’t expect something so simple—yogurt, eggs, butter—to taste so luxurious, but the layers of flavor totally blew me away. It’s been a go-to ever since, especially when I want to impress someone without turning on the oven.
What makes my version a keeper? I stick with full-fat Greek yogurt for richness, add just the right amount of garlic, and keep the butter spiced but not browned. The Aleppo pepper gives it a gentle heat, and the runny yolk brings everything together. Bonus: you can prep the yogurt and spiced butter in advance, so brunch comes together in minutes.
If you love this vibe, you’ll also like my Moroccan shakshuka and Indian baingan bharta —different profiles, but same comforting flavors!
Ingredients and why they matter
Çılbır is all about the combo—soft poached eggs on top of cool, garlicky Greek yogurt that’s super creamy and tangy. Then you drizzle on that warm, spiced butter with paprika and Aleppo pepper for a little kick, and finish with fresh parsley to brighten it all up. It’s simple, but every layer brings something delicious.
Full ingredient list and detailed instructions are on the recipe card.
- Greek yogurt: Full-fat works best here—it’s creamy, tangy, and makes the perfect base. Thin with a bit of warm water if it’s too thick to spread easily.
- Garlic: Just one clove, raw and finely minced, gives the yogurt a punchy flavor without overpowering it.
- Aleppo pepper: Milder and more fragrant than red chili flakes, but if you don’t have it, use a pinch of red pepper flakes instead.
- Fresh eggs: Freshness matters when poaching—older eggs will have watery whites that don’t hold their shape.
- Butter: Use unsalted so you can control the seasoning. Don’t brown it—you want it red and fragrant, not nutty.
TIPS & TRICKS
Shruthi’s top tips
- Use the freshest eggs possible—they’ll hold their shape better when poached.
- Create a vortex before dropping the egg in to get that beautiful, compact poached shape. Don’t overcook the yolks—3 minutes gets you perfectly runny centers.
- Warm your yogurt slightly by letting it sit out while you poach eggs—cold yogurt will dull the flavor. Thin thick yogurt with warm water to make it spreadable without chilling the eggs on contact.
- Don’t brown the butter. Just melt it until foamy, then add the spices and remove from heat.
- Stir garlic into the yogurt, not the butter—you want that raw, fresh flavor in the base.
- Reheat poached eggs carefully—drop in warm water (not boiling) for 30–45 seconds to refresh.
- Store yogurt and butter separately if prepping ahead—bring both to room temp before plating.
How to make Turkish eggs
- In a small bowl, mix the yogurt with minced garlic and salt. Stir well and let sit at room temperature while you prepare the eggs.
- Bring 4 cups of water and vinegar to a gentle simmer in a saucepan. Crack an egg into a small bowl. Stir the water to create a vortex, then gently drop the egg into the center. Poach for about 3 minutes for a runny yolk. Remove with a slotted spoon and drain on a plate. Repeat with the remaining eggs.
- Melt butter in a small saucepan over medium heat. Add garlic, paprika, and Aleppo pepper. Cook for about 30 seconds, just until fragrant and slightly frothy. Remove from heat.
- Spread the yogurt evenly in four shallow bowls. Top each with a poached egg. Drizzle the warm spiced butter over the yogurt and egg. Garnish with chopped parsley or dill. Serve immediately with warm, crusty bread for dipping.
How to serve Cilbir, Turkish Eggs
My çılbır recipe makes a filling, flavorful breakfast or brunch that’s sure to start your day right! Serve it with warm, crusty bread or toasted pita bread to scoop up all that creamy yogurt goodness. Want to keep it light? Pair it with a caprese salad or a few olives. Craving something heartier? Smashed potatoes are perfect on the side.
Storage and reheating suggestions
Store the yogurt base in the fridge for up to 2 days and keep the spiced butter chilled—just rewarm it gently before serving. Poached eggs are best fresh, but if needed, you can reheat them in warm (not boiling) water for about 30–45 seconds. I don’t recommend freezing, since it can mess with the texture.
More easy egg recipes
If you loved this recipe, try some of my other easy egg recipes:
Moroccan Shakshuka
Stovetop Frittata with Asparagus
Spinach Shakshuka (with Tomatillos)
Cottage Cheese Eggs
Cilbir, Turkish Eggs
Ingredients
Yogurt Base
- 1½ cups plain Greek yogurt, preferably full-fat
- 1 clove garlic, minced or grated
- ½ teaspoon salt, adjust to taste
Poached Eggs
- 4 cups water
- 1 tablespoon white vinegar
- 4 large eggs
Spiced Butter Sauce
- 3 tablespoons unsalted butter
- 1 clove garlic, minced
- 1 teaspoon paprika
- ¼ teaspoon Aleppo pepper, substitute red chili flakes
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- In a small bowl, mix yogurt with garlic and salt. Stir well and let sit at room temperature while you prepare the eggs.
- Bring water and vinegar to a gentle simmer in a medium saucepan. Water should have small bubbles but not be boiling vigorously.
- Crack an egg into a small bowl. Stir the water to create a gentle vortex, then carefully drop the egg into the center. Poach for about 3 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining eggs.
- Melt butter in a small saucepan over medium heat. Add garlic, paprika, and Aleppo pepper. Cook for about 30 seconds, just until fragrant and slightly frothy. Remove from heat immediately—do not let butter brown.
- Divide yogurt evenly between two shallow bowls, spreading it across the bottom. Top each bowl with 2 poached eggs.
- Drizzle warm spiced butter over yogurt and eggs. Garnish with chopped parsley or dill.
- Serve immediately with warm, crusty bread for dipping.
Notes
- Use fresh eggs for cleanest whites and best poached texture
- If yogurt is very thick, thin with 1 tablespoon warm water for easier spreading
- Don’t brown the butter—the goal is a red-hued, fragrant pour, not nutty or dark
- Bring yogurt to room temperature before serving for best flavor
- To poach multiple eggs at once, use a wider pan and skip the vortex method
- Yogurt base can be refrigerated for up to 2 days and spiced butter can be refrigerated for 3-5 days, and rewarmed gently before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
