Turkish Eggs (Cilbir) Recipe | Creamy Yogurt, Poached Eggs & Spiced Butter

Turkish Eggs, or Çılbır, is a savory dish with perfectly poached eggs sitting on top of garlicky yogurt, finished with a drizzle of spicy butter infused with paprika or Aleppo pepper. It’s warm, creamy, tangy, and totally satisfying.

This is a traditional Turkish breakfast dish with simple ingredients and bold flavor. It’s great with crusty bread, warm pita, or even just on its own with a spoon. Whether you’re making brunch for guests or spicing up your weekday breakfast, Çılbır is a quick win.

Here’s everything you need to make this beautiful dish at home.

What Is Çılbır?

Çılbır (pronounced “chul-bur”) is a classic Turkish breakfast dish. It’s been around since the 15th century and was a favorite of Ottoman sultans. Today, it’s still loved for its rich flavors and simplicity.

The dish layers

• Creamy, cool yogurt mixed with garlic
• Poached eggs with soft, runny yolks
• Melted butter infused with red pepper or paprika

The combination of hot and cold, creamy and spicy, is what makes it unforgettable. It’s usually served with bread for dipping into every layer.

Ingredients You’ll Need

You only need a few ingredients to make Çılbır, and most of them are probably in your kitchen

Yogurt base

• 1 cup plain Greek yogurt
• 1 clove garlic, minced or grated
• Pinch of salt

Poached eggs

• 2 large eggs
• Water with a splash of vinegar (for poaching)

Spicy butter topping

• 2 tablespoons butter
• ½ teaspoon paprika or Aleppo pepper
• Optional: a pinch of chili flakes or cayenne

For serving

• Crusty bread or warm pita
• Fresh herbs like dill or parsley (optional)

This dish is easy to scale up if you’re feeding more people.

How to Make Turkish Eggs Step-by-Step

It’s easier than it looks. Just follow these steps

1. Make the yogurt
   • Stir minced garlic and a pinch of salt into the yogurt
   • Let it sit while you prep the rest
2. Poach the eggs
   • Bring water to a gentle simmer in a saucepan
   • Add a splash of vinegar
   • Crack each egg into a small bowl, then gently slide into the water
   • Poach for about 3–4 minutes until the whites are set and yolks are soft
   • Remove with a slotted spoon and drain on paper towels
3. Make the spiced butter
   • Melt butter in a small pan
   • Add paprika or Aleppo pepper and stir until foamy
   • Remove from heat
4. Assemble
   • Spread yogurt on a plate or bowl
   • Place the poached eggs on top
   • Drizzle with the spiced butter
   • Sprinkle herbs if using

Serve right away with warm bread for dipping

Tips for Perfect Çılbır

A few tricks will take your Turkish eggs to the next level

• Use full-fat yogurt for the creamiest texture
• Let yogurt come to room temp before serving
• Poach eggs gently—don’t let the water boil hard
• Use fresh eggs so they hold together better
• Add a tiny swirl to the water when poaching to help shape the eggs
• Adjust the spice level to your taste

It’s quick, but it’s all about layering textures and temps for that wow factor.

Topping Ideas and Variations

You can keep it classic or dress it up

Traditional and simple

• Just yogurt, eggs, butter, and chili

Add flavor with

• Fresh dill, mint, or parsley
• Lemon zest or a squeeze of lemon
• Toasted pine nuts or walnuts
• Crumbled feta
• Sumac for extra tang

Make it a full meal

• Add sautéed spinach or kale
• Serve over a slice of toasted sourdough
• Add a side of cucumbers and tomatoes

You can make it your own while keeping the heart of the dish intact.

Best Breads to Serve With It

This dish loves bread. Here are some favorites

• Warm pita bread
• Turkish simit (like sesame bagels)
• Crusty sourdough
• Toasted baguette slices
• Lavash or flatbread

Use bread to scoop, dip, and swipe up all the creamy goodness

Is It a Breakfast or Dinner Dish?

Traditionally, Çılbır is a breakfast or brunch dish in Turkey. But it works all day long

Great as

• A savory breakfast or brunch
• A quick lunch with salad on the side
• A light dinner with soup or roasted veggies

It’s rich enough to stand on its own, but simple enough for anytime eating

Make-Ahead Tips

This dish comes together fast, but you can prep parts ahead

• Mix the yogurt and garlic up to 1 day before
• Store covered in the fridge
• Poach eggs ahead and keep in cold water, then reheat briefly in hot water before serving
• The spiced butter is best made fresh, but takes less than 2 minutes

With a little prep, this becomes a 10-minute meal.

Health Benefits of Turkish Eggs

Çılbır isn’t just tasty—it’s also pretty nourishing

• Yogurt provides probiotics, protein, and calcium
• Eggs give you healthy fats and B vitamins
• Butter adds richness but can be used sparingly
• Garlic supports immunity and digestion
• Chili or paprika boosts metabolism and adds antioxidants

It’s a balanced dish that feels like comfort food but still has a healthy side

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FAQS

1. Can I use regular yogurt instead of Greek?

Yes, but Greek yogurt gives you a thicker, creamier base. If using regular yogurt, try straining it with a cheesecloth or paper towel for 30 minutes to thicken. That way, it won’t get runny when topped with eggs and butter. Greek yogurt also holds up better if you’re plating this dish for guests or prepping ahead. If you love tang, you can also use labneh for an even thicker base.

2. What’s the best way to poach eggs?

Use the freshest eggs you can find—they hold their shape better in the water. Crack them into a small cup first, then gently slide into simmering water with a little vinegar. Swirl the water gently to help wrap the whites around the yolk. Don’t let the water boil hard or it’ll break the egg. Cook for 3–4 minutes, then lift out with a slotted spoon.

3. What if I don’t have Aleppo pepper?

No worries. You can use sweet paprika, smoked paprika, or even a small pinch of chili flakes. Aleppo pepper has a mild heat and fruity flavor, but paprika gives you a similar warmth and color. If you want more heat, try cayenne—just go easy. You can also blend paprika with a pinch of cumin for a richer taste. The butter base is flexible.

4. Can I make Turkish eggs dairy-free?

Yes. Use a dairy-free yogurt made from coconut, almond, or soy milk. Just be sure it’s unsweetened and unflavored. You can skip the butter or use a plant-based version. The key flavors come from garlic, chili, and the creamy base, so even without dairy, the dish works. If the yogurt is too thin, chill it to thicken before using.

5. Is this dish spicy?

It’s mildly spicy—but totally customizable. The heat comes from the chili-infused butter. If you’re sensitive to spice, use sweet paprika or just a tiny pinch of chili flakes. If you love heat, add extra Aleppo pepper, cayenne, or hot chili oil. The cool yogurt balances the spice really well, so the whole dish stays mellow and rich.

6. Can I use soft-boiled eggs instead of poached?

Definitely. Soft-boiled eggs are easier and still give you that golden, runny yolk. Boil eggs for 6–7 minutes, then plunge into cold water and peel. Slice and place them on top of the yogurt just like poached eggs. It’s a great option if you’re making a big batch or want something a little more hands-off.

7. What kind of bread should I use?

Turkish simit or pita bread is traditional, but any crusty bread works. Toasted sourdough, baguette slices, or even English muffins can hold up to the creamy yogurt and runny egg. The key is something firm enough to scoop without falling apart. Warm bread is best—it soaks up all the flavor.

8. Can I serve it cold?

You can, but it’s best warm. The contrast of cool yogurt and warm eggs and butter is part of what makes the dish special. If you’re making ahead, keep the yogurt cold, then poach the eggs and make the butter topping just before serving. If you do eat it cold, it’s still tasty—just a little less vibrant.

9. Is it kid-friendly?

Yes, especially if you dial back the spice. Most kids love eggs and yogurt. The garlic adds flavor without being overpowering, and you can leave off the chili butter or replace it with melted plain butter. Serve with toasted bread fingers for dipping and let them build their own bites.

10. How do I make a big batch?

Double or triple the yogurt and garlic in a big bowl. Poach several eggs in batches, and keep them in warm water until serving. Melt a larger amount of butter with paprika in a small pan and drizzle over each portion. Lay it all out buffet-style so people can build their own bowls. It’s a great dish for brunch spreads or sharing.