Çılbır (Turkish Eggs)

4.94 from 16 votes

Cilbir is a delicious Turkish breakfast made with poached eggs and a flavorful yogurt sauce, ideal for a hearty brunch.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: Mediterranean, Turkish

Servings: servings

In a bowl, mix the yogurt, dill, garlic, black pepper and salt. Set aside.
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.
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.

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.