Turkish Eggs (Cilbir) with Garlic Yogurt & Chili Butter
Soft poached eggs on cool garlicky yogurt, finished with a sizzle of chili butter and dill. Turkish eggs come together in about 20 minutes and turn a few everyday ingredients into a proper brunch.
Two things matter here. First, bring the yogurt to room temperature and season it properly — cold yogurt straight from the fridge dulls the whole dish. Second, poach the eggs gently so the whites stay tender; a splash of vinegar in the water helps them hold together. Serve it with toasted sourdough for dragging through the bowl, and eat it immediately while the butter is still hot.
Ingredients
- 1 cup thick plain yogurt (Greek or labneh-style)
- 1 small garlic clove, finely grated
- 1/2 teaspoon fine sea salt, plus more for the poaching water
- 2 teaspoons lemon juice
- 4 fresh eggs, at room temperature
- 1 teaspoon white vinegar or lemon juice, for the poaching water
- 40 g unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon mild chili flakes (pul biber if you have it)
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh dill, roughly chopped
- To serve: 2 thick slices sourdough, toasted; extra chili flakes and flaky salt
Instructions
- Stir the yogurt with the grated garlic, salt and lemon juice until smooth and glossy. If it looks stiff, loosen it with a teaspoon or two of cold water. Leave it on the counter to lose its chill while you cook.
- Fill a wide saucepan two-thirds full with water and bring it to a bare simmer — small bubbles rising, not a rolling boil. Add a pinch of salt and the vinegar.
- Crack each egg into a small cup. Slide them into the water one at a time, keeping them apart. Poach for 3 minutes for soft, runny yolks, then lift them out with a slotted spoon onto a plate lined with kitchen paper to drain.
- While the eggs poach, warm the butter and olive oil in a small pan over medium heat until the butter foams and smells nutty. Take it off the heat and stir in the chili flakes and smoked paprika — they should sizzle and turn the butter deep red, not burn.
- Spoon the garlic yogurt across two shallow bowls, spreading it into a generous bed.
- Set two drained eggs on each portion, pour the warm chili butter over the top and scatter with dill.
- Serve straight away with toasted sourdough, extra chili flakes and a pinch of flaky salt.
Cook’s tips
- Beat the yogurt with a fork or small whisk for a full minute — it turns silky and holds the eggs better than a quick stir.
- Judge doneness by feel: a poached egg ready for cilbir feels barely set when you lift it, and the yolk should still wobble.
- Take the butter off the heat before adding the chili flakes so they bloom without scorching and turning bitter.
- Room-temperature eggs hold their shape far better in the poaching water than fridge-cold ones.
Substitutions
- Coconut yogurt works if you want it dairy-free — check that it is thick and unsweetened, and add an extra pinch of salt.
- Ghee or a mild olive oil can replace the butter for the chili drizzle.
- A pinch of cayenne plus sweet paprika stands in for pul biber chili flakes.
- For a herby finish, swap half the dill for flat-leaf parsley or mint.
Storage & reheating
Cilbir really is best eaten as soon as it is assembled. The garlic yogurt can be mixed and kept covered in the fridge for up to 2 days — let it come back to room temperature before serving. Poached eggs do not reheat well, so cook only what you plan to eat.
FAQ
What are Turkish eggs (cilbir)?
Cilbir is a Turkish breakfast of poached eggs served over yogurt whipped with garlic, then finished with butter melted with chili flakes and olive oil, usually with bread on the side.
Can I make cilbir without poaching the eggs?
Yes. A soft-fried or jammy boiled egg works in the same way — halve it and set it on the yogurt, then pour over the chili butter.
Why is my yogurt watery?
Some yogurts release whey as they sit. Stir it back in, or spoon off the liquid and use a thicker Greek-style yogurt or labneh for a firmer base.
Is cilbir served hot or cold?
Both, and that contrast is the point — the yogurt is cool and the chili butter is poured over hot, so the dish comes together warm.
