If you’re looking for a breakfast that feels like a warm hug from the Mediterranean, then the Turkish Eggs (Cilbir) Recipe is exactly what you need to try. This dish is a delightful combination of creamy, garlicky yogurt topped with perfectly poached eggs and a luscious, spiced butter sauce that brings everything to life. It’s simple yet so vibrant in flavor, showcasing fresh herbs, smoky chili, and the comforting richness of butter. Turkish Eggs (Cilbir) Recipe is truly a breakfast that brightens your morning and makes you feel like you’re sitting at a cozy Turkish café.
Ingredients You’ll Need
One of the best things about this Turkish Eggs (Cilbir) Recipe is that it calls for straightforward, fresh ingredients that shine individually but come together to create something truly special. Each element plays a vital role, from the tangy yogurt to the silky poached eggs and the fragrant, buttery chili sauce.
- 1 cup yogurt (Turkish or Greek): Provides a thick, creamy base with a tangy bite that complements the eggs perfectly.
- A handful of fresh dill, chopped: Adds a refreshing herbal note that brightens the dish.
- A handful of fresh mint leaves, chopped: Brings a cool, slightly sweet flavor to balance the spices.
- ½ garlic clove, grated: Offers just a subtle garlic punch without overpowering.
- 2 eggs: The star ingredient, perfectly poached to have a luscious, runny yolk.
- 1 tablespoon vinegar: Helps the eggs hold their shape during poaching.
- 2 oz (55g) butter: The base of the chili sauce, adding richness and smoothness.
- 1 teaspoon chili flakes: Adds a smoky heat that wakes up the palate.
- ½ teaspoon smoked paprika: Deepens the smoky flavor with a subtle sweetness.
- Salt and pepper to taste: Essential for seasoning every layer of the dish just right.
How to Make Turkish Eggs (Cilbir) Recipe
Step 1: Prepare the Yogurt Base
Start by mixing the yogurt with grated garlic, fresh dill, and mint in a bowl. Season lightly with salt and pepper. This mixture will be the cool, herby bed that the eggs rest on, so make sure you get the flavors well balanced.
Step 2: Poach the Eggs
Bring a pot of water to a gentle simmer and add the vinegar. Crack each egg into a small bowl, then carefully slide them into the simmering water. Cook for about 3 minutes until the whites are set but the yolks remain deliciously runny. Use a slotted spoon to remove the eggs and drain on a paper towel.
Step 3: Make the Spiced Butter Sauce
Melt the butter in a small pan over medium heat. Once melted, add the chili flakes and smoked paprika and stir for about a minute until the butter takes on a beautiful reddish color and a fragrant aroma. Be careful not to burn the spices.
Step 4: Assemble the Dish
Spread the yogurt mixture evenly on your serving plates. Gently place the poached eggs on top. Drizzle the warm spiced butter over the eggs and yogurt, letting the sauce pool at the edges. Finally, season with a little extra salt and pepper if needed.
How to Serve Turkish Eggs (Cilbir) Recipe
Garnishes
To elevate the Turkish Eggs (Cilbir) Recipe even further, sprinkle freshly chopped herbs like dill and mint on top right before serving. A few more chili flakes or a pinch of smoked paprika can add an inviting pop of color and flavor. Some toasted sesame seeds or a drizzle of good olive oil also bring a lovely finishing touch.
Side Dishes
This dish pairs wonderfully with crusty bread or warm, soft pita to scoop up the creamy yogurt and buttery sauce. Fresh cucumber slices or a light salad with lemon vinaigrette offer a crisp contrast that balances the richness. For a heartier meal, serve alongside spiced roasted potatoes or grilled tomatoes.
Creative Ways to Present
Serve the Turkish Eggs (Cilbir) Recipe on rustic wooden boards or vibrant ceramic plates to add an authentic touch. For brunch gatherings, create individual portions in small bowls or ramekins. You can also add a sprinkle of toasted pine nuts or a handful of arugula to introduce texture and extra flavor notes, making your presentation shine beautifully.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the yogurt mixture and poached eggs separately in airtight containers in the refrigerator. The eggs are best eaten fresh but can be kept for up to one day if stored properly.
Freezing
Since Turkish Eggs (Cilbir) Recipe relies on fresh poached eggs and creamy yogurt, freezing isn’t recommended as it can ruin the texture. Instead, focus on preparing fresh batches to enjoy the optimal flavor and consistency.
Reheating
Reheat the butter sauce gently on the stovetop without letting it burn, to bring back its warming flavor. The yogurt is best enjoyed cold, so don’t heat it. If you saved the eggs, avoid reheating them directly; instead, consider poaching fresh eggs to maintain that perfect runny yolk texture.
FAQs
What type of yogurt is best for Turkish Eggs (Cilbir) Recipe?
A thick, creamy yogurt like Turkish or Greek yogurt works best because it holds its texture and balances the tanginess with richness. Avoid runny or low-fat yogurts for this dish.
Can I make Turkish Eggs (Cilbir) Recipe without vinegar?
Vinegar helps the egg whites coagulate quickly and neatly during poaching, so it’s highly recommended. If you don’t have vinegar, lemon juice can be a substitute, but the eggs may be less tidy.
How spicy is the chili butter sauce?
The chili butter sauce offers a gentle smokiness with a moderate kick. You can adjust the amount of chili flakes according to your heat preference or omit them entirely for a milder version.
Can I prepare this recipe vegan?
This traditional recipe includes eggs and dairy, so it’s not vegan. However, you can experiment with plant-based yogurts and alternatives like tofu scrambles and vegan butter to create a similar flavor profile.
Is Turkish Eggs (Cilbir) Recipe only for breakfast?
While traditionally served at breakfast or brunch, Turkish Eggs (Cilbir) Recipe is versatile enough to enjoy any time of the day. Its fresh, satisfying flavors make it a great light lunch or dinner option too.
Final Thoughts
Give the Turkish Eggs (Cilbir) Recipe a try and you’ll find yourself hooked on this simple yet luxurious dish. It’s the kind of meal that turns a regular morning into something special with every creamy bite and spicy, buttery drizzle. Sharing it with friends or family is a joy, and it’s a wonderful introduction to the comforting flavors of Turkish cuisine.
Print
Turkish Eggs (Cilbir) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Gluten Free
Description
Turkish Eggs (Çılbır) is a traditional Turkish breakfast dish featuring perfectly poached eggs served over a bed of garlicky yogurt, topped with melted spiced butter infused with chili flakes and smoked paprika, and garnished with fresh dill and mint. This recipe delivers creamy, tangy, and slightly spicy flavors with a silky texture—perfect for a comforting and elegant morning meal.
Ingredients
Yogurt Mixture
- 1 cup Turkish or Greek yogurt
- ½ garlic clove, grated
- Salt and pepper to taste
- A handful of fresh dill, chopped
- A handful of fresh mint leaves, chopped
Eggs
- 2 eggs
- 1 tablespoon vinegar
Spiced Butter Sauce
- 2 oz (55g) butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Instructions
- Prepare the Yogurt Mixture: In a bowl, combine the yogurt with the grated garlic, salt, and pepper. Mix well until smooth. Spread this garlicky yogurt evenly on serving plates, creating a bed for the eggs.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add 1 tablespoon vinegar (this helps the eggs hold their shape). Crack each egg into a small cup and gently slide into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain briefly on paper towels.
- Melt the Butter with Spices: In a small saucepan, melt the butter over medium heat. Once melted, add the chili flakes and smoked paprika, stirring for about 30 seconds until fragrant. Be careful not to burn the spices.
- Assemble the Dish: Place the poached eggs on top of the yogurt layer. Drizzle the spiced melted butter generously over the eggs and yogurt.
- Garnish and Serve: Sprinkle the chopped fresh dill and mint leaves over the eggs and butter. Serve immediately with crusty bread or warm pita for dipping and enjoying the runny yolk and creamy yogurt combination.
Notes
- Use fresh, high-quality eggs for best poaching results.
- Adjust the amount of chili flakes to your preferred spice level.
- For a dairy-free option, substitute yogurt with a plant-based alternative.
- Serve immediately to enjoy the eggs at their best texture.
- The vinegar in the poaching water helps the egg whites coagulate quickly.
