Turkish Eggs

Turkish eggs, also known as Çılbır, is a traditional Turkish breakfast dish that combines poached eggs with creamy garlic yogurt and a spiced butter drizzle. I love how this recipe blends bold flavors and contrasting textures—silky eggs, tangy yogurt, and smoky butter—all scooped up with warm bread. It’s elegant yet easy, perfect for a slow brunch or a cozy breakfast-for-dinner meal.

Why You’ll Love This Recipe

What I find special about Turkish eggs is how luxurious it feels with so little effort. The combination of creamy yogurt, rich poached eggs, and spicy butter is comforting and deeply flavorful. I don’t need any fancy tools or hard-to-find ingredients, and everything comes together in under 30 minutes. It’s a simple dish with a restaurant-worthy feel.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Plain Greek yogurt (full-fat preferred)

• Garlic, finely grated or minced

• Salt

• White vinegar (for poaching)

• Unsalted butter

• Aleppo pepper or red pepper flakes

• Paprika (optional)

• Fresh dill or parsley (optional, for garnish)

• Crusty bread or pita (for serving)

Directions

1. I start by mixing the yogurt, garlic, and a pinch of salt in a bowl. I let it sit at room temperature while I prepare the eggs.

2. I bring a pot of water to a gentle simmer and add a splash of vinegar. I crack each egg into a small bowl, then gently slip them into the water one by one.

3. I poach the eggs for about 3–4 minutes, until the whites are set but the yolks are still runny. I remove them with a slotted spoon and set them aside on paper towels to drain.

4. In a small pan, I melt the butter over medium heat, then stir in the Aleppo pepper or red pepper flakes and paprika until fragrant, about 30 seconds. I remove it from the heat immediately so the spices don’t burn.

5. To assemble, I spoon the garlicky yogurt onto a plate or shallow bowl, place the poached eggs on top, and drizzle with the spiced butter.

6. I finish with chopped fresh dill or parsley, and serve it with toasted bread for dipping.

Servings and timing

This recipe serves 2. It takes about 10 minutes to prep and another 10 minutes to cook, making it a quick 20-minute meal that feels much fancier than the time suggests.

Variations

Sometimes I add a dollop of labneh to the yogurt for extra tang, or stir in some lemon zest for brightness. When I want more heat, I use a pinch of cayenne in the butter. For a heartier version, I top the dish with sautéed spinach or crumbled feta. If I don’t have Aleppo pepper, crushed red pepper flakes work just fine.

Storage/reheating

This dish is best served fresh, but if I have leftovers, I store the yogurt and eggs separately in airtight containers in the fridge. I reheat the poached eggs briefly in warm water for about 30 seconds to keep the yolks runny. The yogurt and butter sauce can be reheated gently, or served at room temperature.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but I prefer to strain it a little to get a thicker texture. Greek yogurt gives a creamier base that holds up well with the warm eggs.

What can I substitute for Aleppo pepper?

I use crushed red pepper flakes or a mix of paprika and a touch of cayenne if I want a similar smoky heat.

How do I keep my poached eggs from getting watery?

I drain them well on paper towels after poaching. Using fresh eggs also helps the whites hold together better.

Can I make this dish ahead of time?

I can prep the yogurt and spiced butter in advance, but I poach the eggs just before serving to keep them soft and runny.

What kind of bread goes best with Turkish eggs?

I love using crusty sourdough, warm pita, or even toasted naan. Anything sturdy enough to scoop up the yogurt and egg works great.

Conclusion

Turkish eggs are one of those deceptively simple dishes that deliver big flavor. I always feel like I’ve treated myself to something special when I make this recipe. Whether I’m serving it to guests or enjoying a quiet breakfast alone, it never fails to impress with its comforting, savory richness.

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