Turkish Eggs, or Çılbır, is one of those dishes that feels fancy but takes very little effort to put together. The creamy garlic yogurt, runny poached eggs, and spiced butter come together in the most comforting way…perfect for when you want something special without spending hours in the kitchen.
I love how versatile this dish is, too. It’s just as good for a lazy weekend brunch as it is for a quick weeknight dinner when you’re craving something cozy. Grab some warm bread for dipping, and you’ve got a meal that’s both simple and unforgettable.
❤️ Why You’ll Love Turkish Eggs
Turkish Eggs strike the perfect balance of creamy, tangy, and savory. It’s the kind of dish that looks fancy but is surprisingly easy to pull off. Whether you’re cooking for yourself or entertaining guests, this recipe is both comforting and impressive.
- Unique twist on eggs that’s anything but boring.
- Packed with protein and probiotics from Greek yogurt.
- Flavorful spiced butter gives it a signature Turkish flair.
- Ready in just 20 minutes, ideal for busy mornings.
🗒 Tips and Tricks
- Use very fresh eggs for the best poaching results.
- Don’t overheat the butter — it should be fragrant, not burnt.
- If you prefer less garlic, roast the garlic beforehand for a milder flavor.
🗒 Variations
- Add a spoonful of chili crisp for extra heat.
- Swap dill for mint or cilantro for a different herbal note.
- Try with labneh instead of Greek yogurt for a thicker base.
🗒 Substitutions
- Greek yogurt → labneh or sour cream for a similar tang.
- Aleppo pepper → smoked paprika or chili flakes.
- Fresh dill → parsley, mint, or chives.
🗒 Best Served With
- Warm pita or crusty sourdough 🥖
- Sliced cucumbers and tomatoes for a fresh side 🥒🍅
- A drizzle of good-quality olive oil
👝 How to Store Leftovers
- Best enjoyed fresh, but leftover garlic yogurt can be refrigerated for up to 2–3 days.
- Poached eggs don’t store well, so cook them fresh when serving.
🤔 Common Questions
Can I make this without Aleppo pepper?
Yes! Paprika with a touch of cumin or chili flakes makes a great substitute.
Is it okay to use low-fat yogurt?
You can, but full-fat Greek yogurt gives the best creamy texture.
Can I meal-prep Turkish Eggs?
You can prep the garlic yogurt ahead, but poach the eggs fresh for the best result.
🍳 Turkish Eggs (Çılbır)
Ingredients
- 4 large eggs
- 1 cup plain Greek yogurt (full-fat)
- 2 cloves garlic finely minced or grated
- 2 tbsp unsalted butter
- 1–2 tsp Aleppo pepper (or sweet paprika + pinch of cumin for a milder heat)
- 1 tbsp olive oil (optional, for drizzling)
- Fresh dill and/or Italian flat-leaf parsley, chopped (for garnish)
- 1 pinch Salt and pepper, to taste
- 1 pita Warm crusty bread, pita, or lavash, for serving
Instructions
- Prepare the Yogurt – In a bowl, mix Greek yogurt with minced garlic and a pinch of salt. Stir until smooth and set aside.
- Poach the Eggs – Bring a saucepan of water to a gentle simmer. Add a splash of vinegar (optional). Crack eggs into small bowls, then slide them into the simmering water. Poach for 3–4 minutes until whites are set but yolks stay runny. Remove with a slotted spoon.
- Make the Spiced Butter – Melt butter in a small pan over medium heat. Stir in Aleppo pepper (or paprika + cumin) and cook for 30 seconds until fragrant. Remove from heat.
- Assemble the Dish – Spread garlic yogurt onto serving plates. Place 2 poached eggs on top of each. Drizzle with spiced butter and olive oil if using.
- Garnish & Serve – Sprinkle with dill or parsley, season with salt and pepper, and serve immediately with warm bread.
- 💡 Tip: A squeeze of lemon over the yogurt adds extra brightness!
Nutrition
7-DAYS WITH
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