Name: Turkish Eggs (Cilbir)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Turkish
Ingredients: 1 cup Greek yogurt, plain, full-fat; 1/4 tsp salt; 2 tsp lemon juice; 2 garlic cloves, crushed; 2 tbsp parsley, chopped; 2 tbsp butter; 1 tbsp olive oil; 1 tsp Aleppo pepper (or more, to taste); 1/4 tsp cumin; 1/2 tsp paprika; 4 large eggs; 1 pot boiling water; 1 tsp fresh parsley, chopped (optional, for serving); 1 tsp sesame seeds (optional, for serving)

Turkish eggs, also known as cilbir, are a comforting and flavorful dish made with creamy garlicky yogurt, perfectly poached eggs, and a spiced butter drizzle. I love how this recipe brings together simple ingredients to create something rich and satisfying, perfect for breakfast, brunch, or even a light dinner.

Why You’ll Love This Recipe

I love making cilbir because it’s quick, wholesome, and full of flavor. The tangy yogurt base balances the richness of the poached eggs, while the Aleppo pepper butter adds warmth without overwhelming heat. I also enjoy how versatile it is I can keep it simple or add toppings for a little extra flair.

Ingredients

Yogurt Base
1 cup Greek Yogurt plain, full-fat
¼ teaspoon Salt
2 teaspoons Lemon Juice
2 Garlic Cloves crushed
2 tablespoons Parsley chopped

Aleppo Butter
2 tablespoons Butter
1 tablespoon Olive Oil
1 teaspoon Aleppo Pepper or more
¼ teaspoon Cumin
½ teaspoon Paprika

Poached Eggs
4 large Eggs
1 pot Boiled Water

To serve – optional
1 teaspoon Fresh Parsley chopped
1 teaspoon Sesame Seeds

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I start by preparing the yogurt base. In a bowl, I mix Greek yogurt, salt, lemon juice, garlic, and chopped parsley until smooth. I set it aside at room temperature.
To make the Aleppo butter, I melt the butter with olive oil in a small pan over medium heat. I stir in Aleppo pepper, cumin, and paprika, then remove it from the heat before the spices burn.
For the poached eggs, I bring a pot of water to a gentle simmer. I crack each egg into a small bowl, swirl the water, and gently slide the egg in. I let each poach for about 3–4 minutes until the whites are set but the yolks remain soft.
To assemble, I spread the yogurt mixture on a plate, place the poached eggs on top, and drizzle with the Aleppo butter.
I finish with fresh parsley and sesame seeds if I want a little extra garnish.

Servings and Timing

This recipe makes 2 servings. It takes about 15 minutes in total, with 5 minutes of prep time and around 10 minutes of cooking time.

Variations

I sometimes add a sprinkle of chili flakes if I want more heat. For extra crunch, I top it with toasted nuts or seeds. I also like serving it with warm pita bread or sourdough toast for dipping.

Storage/Reheating

I keep the yogurt base and Aleppo butter in separate containers in the fridge for up to 2 days. The eggs are best poached fresh, but if I make extra, I reheat them gently in warm water for a minute or two.

FAQs

Can I make this with low-fat yogurt?

Yes, but I find full-fat yogurt gives a creamier texture and better flavor.

What can I use instead of Aleppo pepper?

I substitute with mild chili flakes or a mix of paprika and cayenne when Aleppo isn’t available.

Do I need to strain the yogurt?

If I want a thicker base, I sometimes strain the yogurt for a few hours before mixing.

Can I fry the eggs instead of poaching?

Yes, I occasionally make sunny-side-up eggs if I don’t feel like poaching.

How do I keep the yogurt from curdling?

I make sure the yogurt is at room temperature before serving and avoid adding it directly to heat.

Can I prepare the yogurt base in advance?

Yes, I often make the yogurt base a day ahead and keep it in the fridge.

What bread pairs best with cilbir?

I love it with warm pita, crusty sourdough, or Turkish simit.

Is this dish spicy?

No, it’s mildly spiced. I can adjust the heat by adding more or less Aleppo pepper.

Can I use dried garlic instead of fresh?

Yes, but I prefer fresh garlic for the best flavor.

Is cilbir suitable for dinner?

Absolutely, I often enjoy it as a light dinner with bread on the side.

Conclusion

I love how Turkish eggs bring together creamy yogurt, soft poached eggs, and warm spiced butter into a dish that feels both simple and luxurious. Whether I serve it for breakfast, brunch, or dinner, it always impresses with minimal effort and maximum flavor.