Turkish Eggs

This Turkish Eggs recipe (Çılbır) features garlicky, herbed yogurt, soft-poached eggs, and a warm Aleppo butter sauce for a bold-flavored, low-carb, savory breakfast or brunch. Video.

Say hello to the breakfast of my dreams- Turkish Eggs. Pillowy-soft poached eggs sit atop a bed of creamy, herbed yogurt, which is then drizzled with warm, fragrant Aleppo butter. Scoop it up with toasted sourdough bread or warm pita, or this delicious homemade Manoush Bread,and you’ll have a feast for the senses.

For a lighter take, we cut the butter in half and use olive oil instead. In Turkey, çılbır is often eaten as a light lunch or late breakfast, enjoyed slowly.

I love making this when it's just Brian and me on a lazy weekend. Poaching eggs for a crowd can be tricky (trust me-I've tried recently with a group of girlfriends, and it was a complete disaster), so this has become our "special" brunch for when it is just us.

Why You’ll Love Turkish Eggs

1. Quick, yet elegant. This easy recipe comes together in under 30 minutes yet has a beautiful presentation and a special-occasion feel.
2. Easy, high-protein meal for breakfast or lunch. Simple, yet satisfying and rich in protein for a substantial breakfast or lunch, especially when served with crusty bread.
3. Full of bold, rich flavor! Paprika and Aleppo chili flakes add flavor and subtle heat, while herby yogurt adds a tangy and fresh flavor.

What is Çılbır?

Çılbır (pronounced chill-bur) is a timeless Turkish egg dish-silky poached eggs nestled on garlicky herbed yogurt and drizzled with warm, spiced Aleppo butter. Rooted in Ottoman-era kitchens, it's a dish that celebrates simplicity, letting each ingredient shine.

Turkish EggS Recipe Ingredients

• Eggs and white vinegar: To make poached eggs.
• Aleppo chili flakes: the signature flavor. Aleppo pepper flakes are made from Halaby chile peppers, which hail from Aleppo, Syria. Unlike most red pepper flakes, Aleppo is mild, fruity, and slightly tangy – you can actually taste the flavor, not just the heat. One of our favorite ingredients on the blog.
• Greek yogurt: Bring it to room temperature.
• Garlic, dill, and parsley: To give the yogurt a garlicky, herby punchy flavor.
• Butter and olive oil: We cut the butter in half and mix it with olive oil for a lightened-up version.
• Spices: paprika and cumin, to create a warm, spiced butter.

Turkish Eggs Variations

• Crumble feta over the yogurt mixture
• Add fresh mint leaves
• Use sweet paprika or red chili flakes
• Add chorizo and/or chorizo drippings for extra richness (or plant-based chorizo)
• Sprinkle with za’atar
• Use soft-boiled, fried, or scrambled eggs
• Top with sliced avocado, cherry tomatoes or tomato confit, or spring greens

How to Make Turkish Eggs (Çilbir)

1. Make the herbed yogurt. Add Greek yogurt, garlic, and half of the herbs to a small bowl and whisk. Season with salt and pepper. Let sit at Room temp

2. Strain the eggs. Place each egg in a fine-mesh sieve and swirl it around to let the watery whites drain. Transfer each to a ramekin.

3. Poach the eggs. Add 2-3 inches of water to a large saucepan and bring to a boil. Reduce heat to a very gentle simmer. Stir in the vinegar, then carefully tip each egg into the pan, holding the ramekin close to the water. Cook until the whites are solid and the yolks have thickened, about 3 minutes. Use a slotted spoon to scoop them out of the pot of water and place on a paper towel-lined plate. The paper towel is useful for absorbing excess liquid.

4. Make the Aleppo butter. In a small saucepan, add unsalted butter and extra virgin olive oil and warm over medium heat to melt butter. Stir in the Aleppo pepper and spices, then turn off the heat.

5. Assemble the Turkish eggs. Divide the herby, garlicky yogurt sauce into two warmed, wide, shallow bowls. Use the back of a spoon to spread it out. Top the yogurt with two poached eggs and drizzle the Aleppo butter sauce over the top.

6. Serve. Garnish the finished dish with flaky sea salt and the remaining herbs. Enjoy! 

Chef’s Tips

1. Warm the bowls. For the best flavor and texture, warm the serving bowls and make sure the yogurt is room temperature. Cold yogurt dulls flavor and can seize when topped with warm butter. Let it sit out for 20 minutes or let it warm by setting the bowl over warm water, stirring until loose and creamy.
2. Use a combination of butter and olive oil. While this dish is traditionally served with just butter, we make it a little lighter and healthier by using both butter and olive oil.
3. Be careful not to burn the spices. Once the spices are stirred into the butter, turn off the heat. You want to be careful not to burn the spices as they can turn bitter.
4. Be gentle with the eggs. When straining the eggs and transferring them to the saucepan, be slow and careful, as the eggs are delicate. Bring the ramekin up to the water and gently tip them into the pan.
5. Let the eggs rest on paper towels. This helps absorb excess moisture.

Serving Suggestions

Serve Turkish eggs with warm, crusty bread to gather up all of the delicious sauces. For a heartier feast, serve with breakfast potatoes or mashed potato cakes. The perfect breakfast or brunch idea!

Meal Prep

For even quicker assembly, make the herby yogurt in advance. The yogurt can be prepared and stored in an airtight container in the fridge for up to 2 days ahead. Bring it to room temperature before using.

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Watch How to Make Turkish Eggs

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