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Overhead view of Turkish eggs (çılbır) in a rustic ceramic bowl, with two poached eggs nestled on a bed of creamy white yogurt, drizzled with red chili butter, and garnished with fresh dill and mint leaves.

Turkish Eggs

An authentic, luxurious Turkish Eggs (Çılbır) recipe featuring perfectly soft poached eggs resting on a bed of room-temperature garlic Greek yogurt, finished with a generous drizzle of warm, spicy Aleppo pepper butter and fresh herbs.
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Prep Time 5 minutes
Cook Time 10 minutes
Yogurt Resting Time 15 minutes
Total Time 15 minutes
Servings: 1 bowl
Course: Breakfast, Brunch
Cuisine: Mediterranean, Turkish
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup plain Greek yogurt Full fat preferred, brought to room temperature
  • 1 clove garlic Finely grated or minced
  • ¼ teaspoon sea salt For flavoring the yogurt
  • 2 large eggs Fresh, for poaching
  • 1 tablespoon white vinegar For the poaching water
  • 2 tablespoon unsalted butter For the spicy sauce
  • 1 tablespoon olive oil Mixed with the butter
  • 1 teaspoon Aleppo pepper Or paprika mixed with a pinch of chili flakes
  • 1 tablespoon fresh dill and mint Finely chopped for garnish
  • 2 slices crusty bread Toasted, for dipping

Equipment

  • 1 Small skillet For blooming the spices in the butter
  • 1 Medium pot For gently poaching the eggs
  • 1 Slotted spoon For safely removing the delicate poached eggs

Method
 

  1. Whisk the Greek yogurt, grated garlic, and sea salt in a bowl, then let it sit for 15 minutes to reach room temperature.
  2. Spread the room-temperature garlic yogurt evenly into the bottom of a wide serving bowl to create a creamy bed.
  3. Melt the butter and olive oil in a small skillet over medium-low heat until it begins to foam gently.
  4. Stir the Aleppo pepper into the foaming butter, let it sizzle for 30 seconds until bright red, then remove from heat.
  5. Bring a pot of water and a splash of white vinegar to a gentle simmer, then carefully slide your cracked eggs into the water.
  6. Poach the eggs for exactly 3 minutes until the whites are set but the yolks are runny, then remove with a slotted spoon.
  7. Place the warm poached eggs gently on top of the garlic yogurt base in the serving bowl.
  8. Drizzle the warm, bright red Aleppo butter generously over the eggs and garnish with fresh dill and mint before serving.

Notes

Ensure your garlic yogurt is brought to room temperature before assembling the dish; cold yogurt will shock the warm poached eggs and cause the melted butter to instantly solidify.