Turkish Eggs

Turkish eggs, also known as Çılbır, are a stunning yet simple dish that brings together poached eggs, garlicky yogurt, and a warm spiced butter sauce. It’s creamy, savory, and satisfying—perfect for a lazy weekend breakfast or a light lunch. I love how this dish turns a few humble ingredients into something truly special.

Why You’ll Love This Recipe

I love Turkish eggs because they’re fast to make, surprisingly filling, and full of bold flavors. The contrast between the cool, tangy yogurt and the warm, runny yolk is just perfect, especially when topped with that rich paprika-infused butter. It’s elegant enough for a brunch but easy enough for any day of the week. And the best part? I can scoop up every bit with a piece of crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Greek yogurt (full-fat for best texture)

• Garlic (finely minced or grated)

• Unsalted butter

• Olive oil (optional)

• Paprika or Aleppo pepper

• Vinegar (for poaching)

• Salt

• Crusty bread (for serving)

• Fresh dill or parsley (optional for garnish)

Directions

1. I start by mixing the yogurt with garlic and a pinch of salt in a bowl, then set it aside to let the flavors meld.

2. In a pot, I bring water to a gentle simmer with a splash of vinegar.

3. I crack the eggs into small cups, then gently slide them into the water and poach for about 3–4 minutes until the whites are set and the yolks are still runny.

4. While the eggs cook, I melt the butter in a small pan over low heat, then stir in the paprika or Aleppo pepper. I let it bubble gently for 30 seconds to release the aroma, then remove from heat.

5. I spread the garlicky yogurt onto a serving plate or shallow bowl.

6. Once the eggs are done, I lift them out carefully with a slotted spoon and place them on top of the yogurt.

7. I drizzle the warm spiced butter over the eggs and yogurt, and garnish with herbs if I’m using them.

8. I serve immediately with warm, crusty bread.

Servings and timing

This recipe serves 1–2 people.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Sometimes I like to use labneh instead of Greek yogurt for a thicker texture. If I’m craving extra richness, I swirl a bit of olive oil into the butter sauce. I’ve also topped mine with a pinch of chili flakes or a few slices of avocado for a modern twist. For extra protein, I’ll add a scoop of hummus or serve it with sautéed greens on the side.

storage/reheating

This dish is best served fresh, especially since poached eggs don’t reheat well. However, I can make the yogurt-garlic base ahead of time and keep it in the fridge for up to 2 days. If I want to save time later, I’ll prep the spiced butter in advance and gently rewarm it before assembling the dish.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but I usually strain it a bit first to remove excess liquid. Greek yogurt gives a thicker, creamier base that works beautifully with the eggs.

What’s the best way to poach eggs?

I crack the egg into a small bowl first, swirl the simmering water to create a vortex, and gently drop the egg in. This helps the whites wrap around the yolk for a neater poach.

Is Aleppo pepper necessary?

It’s traditional, but I often use regular paprika or a pinch of chili flakes if I don’t have Aleppo pepper on hand. Smoked paprika adds a nice depth, too.

Can I serve this cold?

I like the yogurt base cold or room temp, but the eggs and butter should be warm for the best contrast in textures and flavors.

What kind of bread goes best with Turkish eggs?

I usually go for crusty sourdough, warm pita, or even a toasted baguette. Anything that can soak up that buttery sauce works great.

Conclusion

Turkish eggs are one of those dishes I keep coming back to when I want something comforting yet elegant. The creamy yogurt, velvety egg yolks, and fragrant butter sauce come together in the most satisfying way. It’s simple, flavorful, and perfect with just a few pantry staples and a bit of love in the kitchen.