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A serving of Turkish Eggs (Cilbir) with poached eggs, yogurt, and spiced butter sauce in a bowl.

Quick way to grow: 3 Turkish Eggs (Cilbir)

Turkish Eggs, or Cilbir, are a delightful and quick breakfast or brunch option featuring perfectly poached eggs atop a bed of garlicky yogurt, finished with a warm, spiced butter sauce.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Garlic Yogurt
  • 1 cup plain yogurt
  • 1 clove garlic minced
  • pinch salt
Eggs
  • 3 large eggs
Spiced Butter
  • 2 tbsp unsalted butter
  • 1/2 tsp Aleppo pepper flakes or paprika
  • 1 tbsp fresh dill or mint chopped (for garnish)

Equipment

  • Mixing bowl
  • Small pot
  • Small pan

Method
 

Prepare the Yogurt
  1. In a bowl, combine the yogurt with minced garlic and a pinch of salt; stir well and spread it evenly on a serving plate.
Poach the Eggs
  1. Bring a pot of water to a gentle simmer with a splash of vinegar, then carefully crack each egg into the simmering water and cook for 2-3 minutes until the whites are set and the yolks are still runny.
Make Spiced Butter
  1. While the eggs are poaching, melt butter in a small pan over medium heat and stir in the Aleppo pepper flakes, cooking until fragrant.
Assemble and Serve
  1. Carefully remove the poached eggs with a slotted spoon and place them on top of the garlic yogurt, then drizzle generously with the warm spiced butter and garnish with fresh dill or mint before serving.

Notes

For perfectly poached eggs, ensure the water maintains a gentle simmer, not a rolling boil.