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  • Writer's pictureitsjdieb

Turkish Eggs Çilbir

Updated: May 8

Who let me live 26 years not ever having these Turkish eggs? This is probably one of the best recipes I have ever made and I cannot wait for you to try them. Not only is it delicious, but it is such a stress-free, simple breakfast you can make in under 15 minutes. These are Turkish Eggs Cilbur, which is poached eggs in yogurt. At first when I heard of this meal I thought there would be no way yogurt and eggs could taste good at all. But the garlic, salt, hot chili oil, and fresh dill brings these two food groups together deliciously. Especially when you dip fresh bread into the mix. When I was researching this recipe, I saw chefs making it in different ways so I tried making it the most simple way for you guys. This is not my recipe, I used Mediterranean's Dish's recipe and altered it a bit.

In the conversation of nutrition, you get approximately 28 grams of protein in this breakfast from the eggs and Greek yogurt. The carb source would come from the bread of choice for dipping and the healthy fats are from both the yogurt and hot chili oil. If you want more fiber in this breakfast, you can pair this with a side of fruit or choose a whole grain bread to dip with.

Overall, this recipe is so enjoyable and teaches you how to properly poach an egg. Do not be intimidated, it's actually a very easy process once you do it once! Let's get to the recipe.

Yields: 1

Prep time: 5 minutes

Total time: 10 minutes

This recipe is gluten free and vegetarian.



1 cup of Greek yogurt (I've been told that Turkish yogurt is better, which obviously makes sense, so if you have access to it please use this instead)

2 cloves garlic, grated

Pinch of salt

2 eggs

1 TBSP vinegar

2 tbsp butter OR extra virgin olive oil OR Wegmans hot chili pepper flavored extra virgin olive oil

Aleppo pepper

Fresh dill, chopped (or fresh parsley if you're out of dill)



1. Prep yogurt: in a small bowl, combine room-temp yogurt and garlic, a pinch of salt, and whisk well.

2. Prep eggs: Next, grab a fine-mesh strainer and place it over a bowl. Crack one egg into the strainer. You are going to gently swirl the strainer so that the watery part of egg drips into the bowl below. This step is to prevent the whites from dispersing in the water. Your poached egg will look much better at the end! Repeat this for the second egg and gently move the eggs into two separate small bowls or ramekins. Set aside.

3. Poach eggs: fill a medium saucepan with water. Once you see small bubbles forming in the water, add in vinegar. When you are ready to poach an egg - use a wooden spoon to swirl the water around in the pot to create a vortex. Start by sliding one egg into the water. Reduce the heat. Cook for 2-3 minutes, until the whites are set and yolks are runny. Using a slotted spoon, remove the poached egg from the water and place them on the plate of yogurt. Repeat for second egg!

4. Prep sauce: grab a small frying pan and place it on medium heat. Warm up olive oil OR butter and 1 TSP Aleppo pepper. You can also opt for using the hot chili pepper oil instead to make your life easier.

5. Serve: drizzle on your desired amount of oil into the yogurt bowl. Garnish with fresh dill or parsley. Enjoy with your favorite bread! I recommend pita bread or toasted sourdough bread.


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1 Comment

Feb 27, 2023

I’m confused! When I separate the egg yolk with the strainer, do I still add what gets strained into to bowl to the pan or just the yolk and what’s with it? Thanks in advance

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