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Turkish Eggs (Cilbir)

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Turkish eggs (Cilbir) are a traditional dish made with creamy garlicky yogurt, perfectly poached eggs, and a spiced Aleppo pepper butter drizzle. It’s a comforting, flavorful recipe ideal for breakfast, brunch, or a light dinner.

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)

Instructions

  1. Prepare the yogurt base: mix Greek yogurt, salt, lemon juice, garlic, and parsley in a bowl until smooth. Set aside at room temperature.
  2. Make the Aleppo butter: melt butter with olive oil in a pan over medium heat. Stir in Aleppo pepper, cumin, and paprika, then remove from heat before spices burn.
  3. Poach the eggs: bring a pot of water to a gentle simmer. Crack each egg into a small bowl, swirl the water, and gently slide the egg in. Poach for 3–4 minutes until whites are set and yolks are soft.
  4. Assemble: spread yogurt mixture on a plate, place poached eggs on top, and drizzle with Aleppo butter.
  5. Garnish with fresh parsley and sesame seeds, if desired, before serving.

Notes

Add chili flakes for extra heat.

Top with toasted nuts or seeds for crunch.

Serve with pita bread, sourdough toast, or Turkish simit for dipping.

Prepare yogurt base a day ahead and store in the fridge.

Reheat leftover poached eggs gently in warm water for 1–2 minutes.

Nutrition

Find it online: https://justsosavory.com/turkish-eggs-cilbir/