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Turkish Eggs (Cilbir)

Turkish · Breakfast · Easy

Turkish Eggs (Cilbir)

Total
20 min
Prep
10 min
Serves
2
Calories
450
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Warm poached eggs sit over garlicky yogurt, with paprika butter pooling in the folds and toasted bread for scooping.

Cool yogurt and warm spice butter make Turkish Eggs (Cilbir) feel much richer than the short ingredient list suggests. Poach the eggs separately, drain them well and nestle them onto the yogurt just before serving.

Full-fat Greek yogurt makes a thick base that stays on the spoon. Let it lose its fridge chill while you prepare the eggs so the butter stays fluid when it reaches the plate.

GarlickyCreamy30 MinuteVegetarianNut-free

Method

  1. Mix Greek yogurt, garlic and salt and divide between two shallow bowls.

  2. Bring a wide saucepan of water to a gentle simmer. Slide the eggs in individually and poach for until the whites and yolks are set; lift out and drain on a clean towel.

  3. Meanwhile, toast the bread for until crisp. Melt butter in a small pan over low heat, add paprika and red pepper flakes and stir for until fragrant.

  4. Place the drained eggs over the yogurt. Spoon the warm spiced butter over them, scatter with dill and serve with the toast.

Forkue tips

  • Drain the poached eggs thoroughly so water does not thin the yogurt.

Storing and reheating

Keep the garlic yogurt covered in the fridge for 2 days. Poach the eggs and make the butter just before serving for the best contrast of temperatures.

Kitchen gear

SaucepanTop picks on AmazonSlotted spoonTop picks on Amazon
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Nutrition per serving, estimated

450Calories
24gProtein
32gCarbs
25gFat

Photo: Premshree Pillai from Brooklyn, NY, US, CC BY-SA 2.0, via Wikimedia Commons (cropped and enhanced)

Turkish Eggs (Cilbir): FAQ

Can I use regular plain yogurt?

Yes, but strain it through a lined sieve until thick. Thin yogurt spreads across the plate and dilutes the warm butter.

Can I fry the eggs instead?

Yes. Set eggs cooked gently in a nonstick pan over the yogurt, keeping their edges tender rather than deeply crisp.

How do I store and reheat Turkish Eggs (Cilbir)?

Keep the garlic yogurt covered in the fridge for 2 days. Poach the eggs and make the butter just before serving for the best contrast of temperatures.

How long does Turkish Eggs (Cilbir) take?

About 20 min in total: 10 min prep and 10 min cooking.

What do I need to make Turkish Eggs (Cilbir)?

The key ingredients are plain greek yogurt, garlic, eggs, butter, paprika and red pepper flakes, plus pantry basics.

Any tips for Turkish Eggs (Cilbir)?

Drain the poached eggs thoroughly so water does not thin the yogurt.

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