Name: Turkish Eggs (Cilbir) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 1 cup Turkish or Greek yogurt; A handful fresh dill; A handful fresh mint leaves; ½ garlic clove; Salt and pepper to taste; 2 eggs; 1 tablespoon vinegar; 2 oz butter (55g); 1 teaspoon chili flakes; ½ teaspoon smoked paprika

Jump to Recipe· 4.1 from 4 reviews

I absolutely love starting my day with Turkish Eggs (Cilbir) Recipe because it feels like a little comforting hug on a plate. The combination of creamy garlic yogurt, delicately poached eggs, and that luscious spiced butter drizzle is honestly pure magic every time. Whenever I prepare this dish, it never fails to impress, whether I’m making breakfast for myself or for friends, and I can’t wait to share this Turkish favorite with you!

Why You’ll Love This Turkish Eggs (Cilbir) Recipe

What makes this Turkish Eggs (Cilbir) Recipe so special for me is the balance of flavors and textures. The tangy and creamy yogurt paired with fresh herbs and garlic creates a luscious base, while the poached eggs add a silky richness. The finishing touch of butter infused with chili flakes and smoked paprika brings a smoky, slightly spicy warmth that ties everything together beautifully. It’s complex, yet so simple and comforting.

I also adore how easy this recipe is to prepare. Poaching the eggs might sound intimidating, but I’ve found a simple method that anyone can follow to get perfect runny yolks every single time. It’s ideal for those weekend brunches or a special weekday breakfast when you want something elegant but fuss-free. Plus, this dish truly stands out with its vibrant colors and fresh taste—no wonder it’s a beloved Middle Eastern classic!

Ingredients You’ll Need

The image shows a flat lay of seven cooking ingredients placed on a white marbled surface. On the top left is a clear glass bowl with two brown eggs. To the right is a gray bowl filled with thick, white yogurt. In the middle, slightly lower, is a single garlic clove with its skin on. Below the garlic, there is a small white bowl with two kinds of red spice powders, one is a bright red and the other is a reddish-brown with flakes. To the right of the spices is a clear glass bowl with fresh green herbs, including mint leaves and dill. Below the eggs, there is a small white bowl with light yellow liquid, likely oil or vinegar. Finally, at the bottom left, a clear glass bowl holds chunks of pale yellow butter. The photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully simple but each plays a crucial role in building those classic vibrant flavors and textures that make Turkish Eggs (Cilbir) so irresistible. I always appreciate recipes where fresh herbs and simple pantry staples come together to create something spectacular.

1 cup yogurt: I use either Turkish or Greek yogurt for its thick, creamy texture that balances the tanginess perfectly.
A handful fresh dill: Adds a bright, herbal freshness that lifts the whole dish.
A handful fresh mint leaves: Gives a subtle cool, fragrant note that complements the richness.
½ garlic clove: Just enough to add a gentle kick of flavor without overwhelming the dish.
2 eggs: Always fresh for that perfect silky poached texture.
1 tablespoon vinegar: Essential in the poaching water to help the egg whites stay tender and compact.
2 oz butter (55g): Creates that rich, aromatic sauce when melted with spices.
1 teaspoon chili flakes: Adds a delicious warmth and a nice pop of color.
½ teaspoon smoked paprika: Infuses the butter with a smoky depth that rounds out the flavors.
Salt and pepper to taste: Enhances every layer of this gorgeous dish.

Directions

Step 1: Finely chop the fresh dill and mint leaves until fragrant. Then, crush or grate the garlic clove. Combine the herbs and garlic into the yogurt along with a pinch of salt and pepper. Set aside so the flavors meld beautifully.

Step 2: Fill a deep pot with water and bring it to a gentle boil. Add 1 tablespoon of vinegar to the water but do not add salt—it can prevent the eggs from poaching correctly.

Step 3: Stir the boiling water to create a subtle vortex. Crack one egg into a small bowl, then carefully slip the egg into the center of the vortex. This spinning helps the whites wrap neatly around the yolk. Cook the egg for exactly 3 minutes for a perfectly runny yolk.

Step 4: Use a slotted spoon to gently remove the poached egg and place it on a paper towel to drain briefly. Repeat the process with the second egg.

Step 5: While your eggs are cooking, melt the butter in a small pan over medium heat. Once it begins to bubble, add the chili flakes and smoked paprika, stirring until the spices are infused and the butter turns a lovely golden hue.

Step 6: Spread a generous layer of the garlic and herb yogurt onto plates or shallow bowls. Gently nestle the poached eggs on top.

Step 7: Drizzle the warm, spiced butter sauce over the eggs and yogurt. Finish with a sprinkle of fresh dill, mint, and cracked black pepper to make it look as stunning as it tastes.

Servings and Timing

This Turkish Eggs (Cilbir) Recipe serves 2 people perfectly, making it ideal for a cozy breakfast or brunch. Prep time is just about 15 minutes, with the eggs poaching in 10 minutes, leading to a total time of roughly 25 minutes. There’s no resting or cooling time required, so you can enjoy this fresh and warm marvel straight away.

How to Serve This Turkish Eggs (Cilbir) Recipe

A white bowl holds a dish with three main layers, starting with a base of creamy white yogurt that has a smooth texture. On top of this yogurt, there are three soft poached eggs with white, cloud-like whites and bright yellow yolks peeking through. The eggs are drizzled generously with a bright orange-red spicy oil sauce, which is scattered unevenly across the surface, creating a fiery contrast. Two small fresh green mint leaves rest near the eggs, adding a fresh touch. The bowl is placed on a white marbled surface with a pink textured cloth beside it. Photo taken with an iphone --ar 4:5 --v 7

When I serve Turkish Eggs (Cilbir), I love to pair it with warm, crusty bread like a fresh-baked sourdough or rustic pita. The bread is perfect for scooping up the creamy yogurt and rich yolk. I also like adding a simple side of lightly toasted pine nuts or a crisp, refreshing cucumber and tomato salad to bring a cooling crunch and more color to the table.

For presentation, I usually serve the eggs in shallow bowls or on wide plates so the vibrant yogurt and butter sauce spread beautifully. A final flourish of extra fresh herbs on top and a little cracked black pepper makes it look irresistible. I find that serving this dish warm is best, as the spiced butter remains glossy and luscious, making every bite silky and aromatic.

To elevate the experience, I sometimes pair this meal with a light Turkish tea or a crisp white wine like a Sauvignon Blanc. If it’s a brunch gathering, a sparkling water with a squeeze of lemon or a fresh herb-infused mocktail also works wonderfully. This dish works just as well for casual weeknights or festive holidays, always feeling special and satisfying.

Variations

I love mixing things up with Turkish Eggs (Cilbir) Recipe, and you can too! For example, if you prefer a milder spin, swap the chili flakes with sweet paprika to keep that smoky flavor without the heat. If you want to give it a fresh twist, try adding chopped chives or parsley alongside the dill and mint.

If you’re cooking for guests with dietary needs, this recipe can be easily adapted. It’s naturally gluten-free, so no worries there. For a vegan version, try using a plant-based yogurt and substitute the butter with olive oil infused with smoked paprika and garlic. It won’t be quite the same, but still delicious and satisfying!

I’ve also found that baking the spiced butter with garlic before pouring it over the eggs adds a deeper roasted flavor. Or, for a fun twist, try soft-boiling the eggs instead of poaching if you prefer a slightly different yolk texture. Trust me, either way, the flavors still shine brilliantly.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers (though I doubt you will!), store the yogurt-herb mixture in an airtight container in the refrigerator for up to 2 days. It keeps well, with the fresh herbs maintaining their vibrancy. However, the poached eggs are best eaten fresh since their delicate texture doesn’t hold up well to storage.

Freezing

I do not recommend freezing Turkish Eggs (Cilbir) because the poached eggs will lose their texture and become rubbery once thawed. The yogurt and spiced butter sauces also separate and don’t reheat well after freezing. It’s much better to enjoy this dish fresh whenever possible.

Reheating

If you want to enjoy the yogurt and butter sauce again, gently warm the spiced butter in a pan over low heat—avoid boiling. The yogurt itself is best served cool or room temperature, so no reheating there. For the eggs, if leftover, you can reheat briefly in warm water (not boiling) for a few seconds, but I personally think poached eggs are unbeatable freshly cooked.

FAQs

Can I use regular yogurt instead of Turkish or Greek yogurt?

You can, but regular yogurt tends to be less thick and creamy, which might make the dish a bit runnier. To compensate, you could strain the yogurt through a cheesecloth to remove excess liquid for better texture.

What’s the best way to poach eggs without vinegar?

Vinegar helps the egg whites coagulate quickly; without it, the whites may spread more. If avoiding vinegar, try using very fresh eggs and stirring the water to create a vortex which helps keep the whites wrapped around the yolk.

Can I prepare the yogurt mixture ahead of time?

Absolutely! The yogurt with herbs and garlic can be made a few hours ahead or even the night before and refrigerated. This actually allows the flavors to develop beautifully, making your Turkish Eggs (Cilbir) Recipe even more flavorful.

How can I tell when the poached eggs are perfectly cooked?

After 3 minutes of poaching, the whites should be fully set but still tender, while the yolks remain runny inside. You can gently touch the egg to check firmness or lift it with a slotted spoon to see if the whites have lost any translucent look.

Is there a vegetarian version of this dish?

This recipe is already vegetarian. If you want to make it vegan, you’d replace the eggs and dairy yogurt with plant-based alternatives like silken tofu or vegan yogurt, and substitute the butter with olive oil or vegan margarine.

Conclusion

I truly hope you enjoy making and savoring this Turkish Eggs (Cilbir) Recipe as much as I do. It’s one of those dishes that feels both comforting and special—like a little celebration on your breakfast plate. Easy to prepare but impressively delicious, it’s perfect for mornings when you want to treat yourself or your loved ones. Give it a try, and I promise it will become a breakfast favorite in your home too!