Turkish Eggs Cilbir
Turkish Eggs, or Çılbır, is a simple yet delightful dish that brings together soft poached eggs, creamy yogurt, and a spicy buttery sauce. The eggs are perfectly poached so the…
By Elizabeth
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Reading time: 6 min
Turkish Eggs, or Çılbır, is a simple yet delightful dish that brings together soft poached eggs, creamy yogurt, and a spicy buttery sauce. The eggs are perfectly poached so the yolks stay runny, nestled on a bed of tangy garlic yogurt, and topped with melted butter infused with paprika and chili flakes. It’s a fresh and light breakfast that feels special without any fuss.
I love making Turkish Eggs when I want something different and packed with flavor but still easy to prepare. The contrast between the cool yogurt and the warm spiced butter makes every bite exciting. A little sprinkle of fresh dill or parsley on top adds a bright touch that I always look forward to. It’s one of those dishes that’s simple, but when you get it right, it feels like a treat.
My favorite way to enjoy it is with some crusty bread to scoop up all the runny yolk and rich yogurt. It’s great for a weekend brunch when you want to impress without spending too much time in the kitchen. This dish always brings a smile to my face and makes me feel like I’m enjoying a small taste of Turkey right at my own table.
Key Ingredients & Substitutions
Eggs: Fresh eggs work best for poaching because they hold their shape well. If you prefer, you can use medium or large eggs depending on your serving size.
Greek Yogurt: Thick, plain Greek yogurt gives a creamy, tangy base. If unavailable, try strained regular yogurt or labneh for a similar texture and taste.
Butter & Spices: Butter adds richness, while paprika and red pepper flakes bring gentle heat and color. Smoked paprika offers a deeper flavor, but sweet paprika works fine for milder taste. Adjust chili flakes to your spice level.
Fresh Dill: I love dill’s fresh, bright note here. If you can’t find dill, try parsley or chives for a different but pleasant herby touch.
Bread: A crusty, hearty bread is perfect for dipping. Sourdough or a rustic country loaf are great, but any bread you enjoy works well.
How Can I Perfectly Poach Eggs for Turkish Eggs (Çılbır)?
Poaching eggs can seem tricky, but here’s a simple way:
- Heat water to a gentle simmer (tiny bubbles, not a rolling boil).
- Add a splash of vinegar to the water to help the egg whites stay together.
- Crack each egg into a small bowl first. This helps slide them gently into the water.
- Gently lower the egg into the water and cook for 3-4 minutes until the whites are set but yolks are soft.
- Use a slotted spoon to carefully remove eggs and drain on paper towels to avoid excess water.
Quick tip: Stirring the water gently before adding eggs creates a whirlpool, helping the whites wrap around the yolk nicely.
Equipment You’ll Need
- Medium saucepan – perfect for gently simmering water to poach your eggs evenly.
- Slotted spoon – great for lifting poached eggs without breaking them.
- Mixing bowl – to blend the garlic into the yogurt smoothly.
- Small skillet or saucepan – ideal for melting butter and infusing it with spices.
- Spoons – for drizzling the spiced butter and spreading the yogurt.
Flavor Variations & Add-Ins
- Add crumbled feta or goat cheese on top for an extra tangy, creamy layer that pairs well with the yogurt.
- Swap fresh dill with chopped mint or parsley for a different fresh herb flavor.
- Use za’atar or sumac in the spiced butter for a unique Middle Eastern twist.
- Add sautéed spinach or roasted cherry tomatoes on the side to boost the veggie content and add sweetness.
How to Make Turkish Eggs (Çılbır)?
Ingredients You’ll Need:
Main Ingredients:
- 3 large eggs
- 1 cup plain Greek yogurt (or strained yogurt)
- 1 garlic clove, minced or grated
- 2 tablespoons butter
- 1 teaspoon smoked paprika or sweet paprika
- ¼ teaspoon red pepper flakes (adjust to taste)
- Salt, to taste
- Fresh dill sprigs, for garnish
- Crusty bread slices, for serving
- Optional: crumbled feta cheese (small handful)
How Much Time Will You Need?
This delicious Turkish Eggs recipe takes about 10-15 minutes to prepare, including poaching the eggs and assembling the dish. It’s a quick and easy meal idea that’s perfect for breakfast or brunch without any lengthy cooking or prep.
Step-by-Step Instructions:
1. Prepare Garlic Yogurt:
In a bowl, combine the plain Greek yogurt with the minced garlic and a pinch of salt. Mix well and let it sit for a few minutes to allow the garlic flavor to infuse the yogurt.
2. Poach the Eggs:
Fill a pot with water and bring it to a gentle simmer. Optionally, add a splash of vinegar to help keep the egg whites intact. Crack each egg into a small bowl, then gently slide the eggs one by one into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Lift the eggs out carefully with a slotted spoon and set them on paper towels to drain.
3. Make the Spiced Butter Sauce:
In a small pan, melt the butter over medium heat. Once melted, add the paprika and red pepper flakes. Stir constantly for about 30 seconds until the spices are fragrant and the butter is bubbling (be careful not to burn the spices). Remove from heat.
4. Assemble and Serve:
Spread the garlic yogurt evenly on a shallow plate or bowl. Arrange the poached eggs on top of the yogurt. Drizzle the warm spiced butter sauce over the eggs and yogurt. Garnish with fresh dill and, if you like, a handful of crumbled feta cheese. Serve with slices of crusty bread for dipping and enjoying every rich, creamy bite.
Can I Use Regular Yogurt Instead of Greek Yogurt?
Yes! If you don’t have Greek yogurt, strain regular plain yogurt through a cheesecloth or fine mesh for a few hours to thicken it. This gives a similar creamy texture perfect for Turkish Eggs.
What’s the Best Way to Poach Eggs for Çılbır?
Use fresh eggs and simmer water gently with a splash of vinegar. Crack eggs into a small bowl before sliding them in to keep the whites neat. Poach for 3-4 minutes for runny yolks.
Can I Make the Spiced Butter Sauce Ahead of Time?
It’s best fresh, but you can melt butter and mix in the spices ahead of time. Warm it gently before drizzling so the flavors bloom and the butter melts nicely.
How Should I Store Leftover Turkish Eggs?
This dish is best enjoyed fresh. If you have leftovers, store components separately—keep yogurt and sauce in airtight containers in the fridge for up to 2 days, and poached eggs are best eaten immediately.