Turkish Eggs (Çılbır)
Dec 29, 2018, Updated Apr 07, 2026
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Çılbır, also known as Turkish eggs, is a classic Ottoman-era breakfast of silky poached eggs served over thick, garlicky yogurt and drizzled with Aleppo pepper butter. This dish takes just 20 minutes to make, uses 6 simple ingredients, and delivers the kind of rich, savory flavors that have made it a brunch menu staple across Turkey and beyond.
Turkey is popular for its iconic breakfast spreads. I’ve already shown you how to make menemen (Turkish tomato scrambled eggs), sucuklu yumurta (spiced sausage and eggs) and spinach borek. This Turkish poached eggs recipe called çılbır is another favorite. When I land in Istanbul and head to a classic Turkish breakfast spot like Cesme Bazlama (or, if I’m back in my old stomping grounds of Atasehir, Afyon Kahvalti), I usually order both çılbır and suckulu yumurta – they’re both delicious in their own way, and go so well with the breads and spreads you’ll find on any Turkish breakfast table!
This Turkish eggs recipe has all the best components: runny poached eggs, creamy garlicky yogurt, and a delicious spiced butter drizzled on top. Don’t miss out on this recipe – it’s not as hard as it sounds, and it will change the way you think about eggs!
Table of Contents
What are Turkish Eggs (Çılbır)?
Çılbır (pronounced Chilbir) is a traditional Turkish breakfast made with poached eggs, garlicky yogurt, and a spiced butter topping with pul biber. It’s enjoyed throughout Turkey and is often served with crusty bread for dipping: you’ll want bread to soak up every last bit of that spiced butter and runny yolk.
I first learned about this Turkish eggs recipe while living in Istanbul, and it’s been a staple in our kitchen ever since. It’s also a great example of how yogurt shines in savory dishes across the Mediterranean and Middle East.
Fun fact: my recipe was an award winner in a cooking competition sponsored by the American Dairy Association in October 2018 as part of a dairy farm tour, and has been made by hundreds of my readers since then!
Ingredients
- Eggs – I usually use two large eggs per person but you can do fewer or more.
- Plain yogurt – I love using whole milk yogurt for this recipe because it’s creamy and flavorful. You can aslo use dairy free yogurt as long as it’s not sweetened or flavored.
- Fresh or dried dill – For freshness and flavor, we add a bit of dill to the yogurt. Alternatively, you can use other herbs such as parsley or mint.
- Garlic – Don’t skip! My preference is to add at least 1 large clove of garlic per person. Keep in mind that garlic powder won’t give you the same flavor.
- Butter – You can use salted or unsalted butter. I usually go with unsalted since I season the yogurt pretty well.
- Pul biber – Similar to Aleppo pepper, pul biber is a red pepper that has a kick but is not spicy. If you cannot find pul biber, use mild chili flakes.
How To Make Turkish Eggs (Cilbir)
Poach The Eggs
Place a tea strainer over a small bowl and break the egg into it. Wait for a few seconds so the watery liquid in separated from the egg. Fill a saucepan with water and place it over medium high heat. Wait for the water to start steaming but not boiling. Then carefully place the egg in the water.
Cook for 3 minutes until the exterior of the egg is white but the middle is still jiggly. Using a slotted spoon, transfer the eggs to a plate lined with paper towel.
Make the yogurt garlic sauce
Mix the yogurt with chopped fresh dill and minced garlic. Season with salt and pepper and spread it in the serving bowls or plates for each person.
Make the spicy butter sauce and assemble
Place the butter and olive oil in a small sauce pan and heat until the butter is melted. Add the pul biber to it. Lower the heat and stir slowly until the butter has become dark orange.
Place the poached eggs on the yogurt sauce and top with the melted butter.
Recipe Tips
- Don’t overcrowd the pot: when poaching eggs, it’s best to do one or maximum two at a time. Overcrowding the pot would result in whites all mixing together.
- Keep everything at room temperature: Cold yogurt would not go with the eggs, so in case you make the garlicky yogurt ahead of time, make sure to take it out of the fridge and let it sit at room temperature before serving.
- Don’t rush the butter: Let the butter melt slowly and make sure the heat is low when you add the Aleppo pepper or pul biber. You don’t want the butter or the pepper flakes to burn.
What to Serve with Turkish Eggs
Çılbır is a complete dish on it’s own. However, I always enjoy it with a piece of bread such as simit, pide, lavash bread or pita.
You can serve it as a part of a large and complete Turkish breakfast with gozleme, borek, menemen and some freshly brewed tea.
Storage And Make Ahead
It’s best to serve this dish immediately and not have leftovers since poached eggs should not be refrigerated. If you have extra garlicky yogurt (without the eggs), store it in a container and refrigerate for up to a 4 days.
You can definitely make the garlic yogurt sauce ahead of time and refrigerate until you’re ready to use it. It’s best to poach the eggs right before serving and make the spiced butter fresh as well.
Frequently Asked Questions
Use plain, whole-milk yogurt for the creamiest results. Greek yogurt works well because it’s thick and won’t become watery under the warm eggs. Avoid low-fat or flavored yogurts. For the most authentic version, use Turkish or Greek strained yogurt (süzme yoğurt, if you happen to be in Turkey or shopping at a Turkish shop).
Both are egg dishes, but they’re quite different. Shakshuka is Middle Eastern and North African in origin and features eggs poached in a spiced tomato sauce and is served hot. Çılbır has no tomatoes — the eggs are poached separately and served over cold garlicky yogurt with warm spiced butter. Turks looking for eggs in a tomato sauce will normally opt for menemen.
The yogurt is served at room temperature or slightly chilled, but never heated. The contrast between the cool, tangy yogurt and the warm poached eggs and hot spiced butter makes çılbır special. If your yogurt is straight from the fridge, let it sit out for 15-20 minutes before serving.
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Çılbır (Turkish Eggs)
Ingredients
- 4 eggs, cold
- 1 cup plain yogurt, room temperature
- 2 tbsp fresh dill, chopped (See Notes)
- 2 cloves garlic, minced
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1 tsp Aleppo pepper
Instructions
- Bring a large pot of water to boil. Lower the heat and let the water simmer.
- Break the eggs in separate bowls and place the eggs one by one in the simmering water.
- Using a spoon, bring the whites onto the eggs and let them cook for about three minutes. It's okay if parts of the white separate.
- In a bowl, mix the yogurt, dill, garlic, black pepper and salt. Set aside.
- Place the butter and olive oil in a pan and heat until the butter is melted, then add the Aleppo pepper. Lower the heat and stir slowly so the butter turns deep orange.
- Divide the yogurt between two shallow bowls. Top the yogurt sauce with two poached eggs. Pour the melted butter over the eggs and serve immediately.
Video
Notes
- You can use two teaspoons dried dill if fresh dill isn’t available or just leave the herbs out entirely.
- Using high quality yogurt is key. I prefer using whole milk yogurt, but non-fat yogurt works too. You can also use any dairy free yogurt as long as it’s not flavored.
- Using garlic powder instead of real garlic won’t work in this recipe.
- If it’s your first time poaching eggs, it’s best to do one or maximum two at a time.
- Cold yogurt would not go with the eggs, so in case you make the garlicky yogurt ahead of time, make sure to take it out of the fridge and let it sit at room temperature before serving.
- Let the butter melt slowly and make sure the heat is low when you add the Aleppo pepper or pul biber. You don’t want the butter or the pepper flakes to burn.
- You can serve Turkish eggs with simit, pide or lavash.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this after seeing a recipe from Nigella Lawson. It’s the best thing I’ve ever had! When I returned to Turkey I ordered it, and it wasn’t nearly as good! I just found your blog and I’m excited. I absolutely adore Turkish cuisine.
http://Www.chefmimiblog.com
These Turkish eggs turned out perfectly. The melted butter with the Aleppo just make magic together! Will make again for sure!
Woahhhh these Turkish eggs were so delish! Definitely a new go-to breakfast at our house.
This Turkish Eggs recipe is fantastic! It’s easy to make and delivers a delicious, unique breakfast with rich flavors. Perfect for starting your day with something special. Thank you!
This might be my new favorite way to make eggs!! They turned out perfectly and were super flavorful. It was a nice way to switch things up from just normal scrambled eggs in the morning!
So good – creamy, delicious and perfect for dunking bread in! Thank you!