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5 from 4 votes

Cilbir (Turkish Eggs)

Cilbir is a delicious Turkish breakfast made with poached eggs and flavorful yogurt sauce. These Turkish poached eggs is a great brunch option as well. 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Cuisine: Mediterranean, Turkish
Servings: 2 servings
Calories: 346kcal
Author: Shadi HasanzadeNemati

Ingredients

  • 4 eggs cold
  • 1 cup Plain Greek yogurt
  • 2 tbsp Fresh dill chopped (See Notes)
  • 2 cloves garlic minced
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 3 tbsp unsalted butter
  • 1 tsp Aleppo pepper

Instructions

  • Bring a pot of water to boil. Lower the heat and let the water simmer. 
  • Break the eggs in separate bowls and place two of them in simmering water. 
  • Using a spoon, bring the whites onto the eggs and let them cook for about three minutes. 
  • Using a slotted spoon, take out the eggs and place them on paper towels on a plate and let them dry.
  • Discard the water and fill the pot again. Repeat the steps and poach the other two eggs. 
  • In a bowl, mix yogurt, dill, garlic, black pepper, salt and paprika. 
  • Divide the yogurt between two shallow bowls. 
  • Top the yogurt sauce with two poached eggs. 
  • Melt the butter in a pan and add Aleppo pepper to the butter. 
  • Lower the heat and stir slowly so the butter turns deep orange. 
  • Pour the butter over eggs and serve with toasted crusty bread. 

Notes

  • You can use two teaspoons dried dill if fresh dill isn't available. 

Nutrition

Calories: 346kcal | Carbohydrates: 6g | Protein: 22g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 378mg | Sodium: 762mg | Potassium: 282mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1476IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 2mg