Turkish Eggs (Çılbır)
Çılbır is a Turkish breakfast dish with Ottoman roots: soft poached eggs set on thick garlicky yogurt, then drizzled with butter that has sizzled with red pepper flakes. The cool yogurt, warm runny yolks and spicy butter all meet in each bite, and you will want crusty bread to wipe the plate clean. It looks restaurant-smart but takes 15 minutes.
By Mei Lin Tan
Published
- Prep Time
- 5 mins
- Cook Time
- 10 mins
- Total Time
- 15 mins
- Servings
- 2 servings
How do you make Turkish Eggs (Çılbır)?
To make Turkish eggs, stir grated garlic and salt into thick room-temperature yogurt and spread it on two plates. Poach 4 fresh eggs in barely simmering water with a splash of vinegar for 3 minutes. Melt butter until golden, stir in Aleppo pepper and paprika, then set the eggs on the yogurt, spoon over the chili butter and finish with dill. Serve with bread.
- Total time
- 15 mins
- Calories
- 380 per serving
- Protein
- 24 g
- Yield
- 2 servings
- Difficulty
- Easy
- Method
- Poaching
Ingredients
Garlic yogurt
Eggs
Chili butter
To serve
Equipment
Deep saucepan · Small saucepan · Fine-mesh sieve · Small cups or ramekins · Slotted spoon · Paper towels
Quick Directions
Make the garlic yogurt
Mix the yogurt with garlic and salt and spread it on 2 plates.
Heat the poaching water
Bring vinegared water to a bare simmer and strain each egg into a cup.
Poach the eggs
Poach the eggs 2 at a time for 3 minutes until the whites are set.
Make the chili butter
Cook the butter until golden, then stir in Aleppo pepper and paprika.
Assemble and serve
Top the yogurt with the eggs, chili butter and herbs and serve.
Step-by-Step Instructions
Follow these detailed steps to make the perfect turkish eggs (çılbır).
Make the garlic yogurt
Stir the grated garlic and salt into the yogurt. It should be at room temperature so it does not chill the eggs; if it is straight from the fridge, set the bowl over the poaching pan while the water heats and stir for 1-2 minutes to take the chill off. Do not let it get hot or it may split. Spread it over 2 shallow bowls or plates.
Heat the poaching water
Fill a deep saucepan with about 8 cm of water, add the vinegar and bring it to a bare simmer over medium heat, with small bubbles rising but no rolling boil. Crack each egg into a fine-mesh sieve over the sink for a few seconds to drain off the thin, watery white, then tip it into its own small cup.
Poach the eggs
Stir the water to create a gentle whirlpool and slide in 2 eggs, one at a time. Poach for 3 minutes, until the whites are completely set and the yolks still feel soft when you press them gently with a spoon. Lift them out with a slotted spoon, drain on paper towels and repeat with the other 2 eggs.
Make the chili butter
While the eggs poach, melt the butter in a small saucepan over medium heat. Let it foam for 1-2 minutes until it smells nutty and turns light golden. Take it off the heat and stir in the Aleppo pepper and paprika; it will sizzle and turn a deep red.
Assemble and serve
Nestle 2 poached eggs onto the yogurt on each plate. Spoon the hot chili butter over the eggs and yogurt, then sprinkle with dill or mint and a pinch of flaky salt. Serve right away with crusty bread.
Recipe Tips
- Fresh eggs hold together best when poached. Straining off the thin white in a sieve gives neat, round eggs without wispy strands.
- Use thick, full-fat yogurt. Thin yogurt runs across the plate once the warm butter hits it.
- Grate the garlic on a fine grater so it melts into the yogurt; chopped garlic gives sharp, raw bites.
- Runny yolks are traditional. If you are serving young children, pregnant people, older adults or anyone with a weakened immune system, poach the eggs for 5 minutes until the yolks are firm.
Variations
- Sprinkle crushed toasted walnuts or hazelnuts over the top for crunch.
- Add a pinch of ground cumin or dried mint to the chili butter, or finish with a little sumac.
- Not confident poaching? Fry the eggs in butter until the whites are set and serve them on the yogurt the same way.
Nutrition (per serving)
| Calories | 380 |
|---|---|
| Protein | 24 g |
| Carbs | 7 g |
| Fat | 28 g |
| Saturated fat | 14.5 g |
| Fibre | 0.5 g |
| Sugar | 5.5 g |
| Sodium | 480 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Turkish eggs are best eaten as soon as they are made. The garlic yogurt keeps covered in the fridge for up to 3 days, and poached eggs can be cooked ahead, slipped into a bowl of iced water and refrigerated for up to 1 day.
- Reheat
- Warm pre-poached eggs in barely simmering water for 45-60 seconds, drain well and serve on room-temperature yogurt with freshly made chili butter.
Turkish Eggs (Çılbır) FAQs
What is çılbır?
Çılbır is a traditional Turkish dish of poached eggs served on garlic yogurt and topped with butter flavoured with red pepper flakes. It dates back to the Ottoman palace kitchens and is now eaten for breakfast or brunch.
What can I use instead of Aleppo pepper?
Aleppo pepper, sold as pul biber, is mild, fruity and only gently hot. Mix 3 parts sweet paprika with 1 part red chili flakes as a close substitute, or use plain chili flakes in a smaller amount.
Should the yogurt be warm or cold for Turkish eggs?
Room temperature is best. Cold yogurt cools the eggs and butter too quickly, while heated yogurt can split. Take it out of the fridge 20 minutes ahead or warm it briefly over the poaching pan.
What do you serve with Turkish eggs?
Crusty bread, toasted sourdough or a Turkish flatbread is essential for scooping up the yogurt and butter. Sliced tomatoes, cucumber and olives make it a full Turkish-style breakfast.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
