Turkish Eggs (Çılbır)
Turkish eggs, also known as Çılbır, are a simple but flavorful dish made with poached eggs, garlicky yogurt, and a spiced butter sauce. I love making this when I want something quick, filling and a little different from the usual breakfast. It’s the perfect Sunday breakfast, really.
Çılbır is a traditional Turkish dish that’s been around for centuries. At its core, it’s just poached eggs, creamy yogurt and a buttery sauce spiced with paprika or Aleppo pepper. Even though it sounds basic, the flavors together are really comforting and delicious.
The dish is finished with melted butter that's been infused with spices. Paprika is the most common spice used, but in Turkey you’ll often see Aleppo pepper (called "pul biber") which is slightly smoky and not too spicy.
It’s a dish that feels fancy, but it’s actually really easy to make. You only need a handful of ingredients and the process is very straightforward. You can make it for breakfast, brunch or even lunch. It’s often served with fresh bread on the side to scoop everything up. For bread, I used a simple homemade Artisan bread.
If you’ve never tried Turkish eggs before, this is your sign to make them. They might just become one of your new favorite simple meals. With a few ingredients and a little bit of patience, you can have something that tastes way fancier than it actually is to make.
Serving Suggestions
Çılbır is usually eaten for breakfast or brunch, but honestly, you can have it any time you want something easy and comforting. It’s best with some warm bread on the side. You’ll want something to scoop up the yogurt, the runny yolk, and all that buttery sauce. Any bread you have works: pita, baguette or just a nice slice of sourdough. If you want to add a little extra, some fresh herbs like dill, parsley, or mint are really nice on top. I also love serving it with a few simple sides like sliced avocado or tomatoes.
Frequently asked questions
1. Can I make it ahead of time?
Turkish eggs are best eaten fresh. You can prep the yogurt sauce a little earlier, but the eggs and butter sauce should be made right before serving.
2. Is it okay to fry the eggs instead of poaching?
Traditionally, poached eggs are used. But if you’re not confident with poaching, a softly fried egg with a runny yolk will still taste really good.
3. Do I have to use vinegar to poach the eggs?
You don’t have to, but a small splash really helps the egg whites hold together better. You won’t taste it in the final dish.
4. Can I make it less garlicky?
Definitely. You can use just a little garlic or even leave it out if you prefer a milder flavor.
Ingredients you will need for this recipe
Eggs: The star of the dish. You’ll want to poach them so the whites are set but the yolks stay nice and runny.
Greek yogurt: This gives the base its creamy texture. It’s thick and rich, which is perfect for holding the poached eggs.
Sour cream: Mixed with the yogurt for an even creamier, slightly tangy flavor. It makes the base taste a little lighter and fresher.
Garlic: Just a little finely grated garlic gives the yogurt sauce a gentle kick without being overpowering.
Lemon juice and lemon zest: The lemon juice brightens up the yogurt and the zest adds a little extra fresh flavor. It keeps the dish from feeling too heavy.
Butter: Melted and mixed with spices to make that classic Turkish spiced butter sauce that gets spooned on top.
Olive oil: Mixed with the butter to keep it from burning and to add even more richness and flavor.
Sweet paprika: Adds color and a sweet, smoky flavor to the butter sauce. It’s a must for that traditional look and taste.
Chili flakes: Optional, but a few flakes add a tiny bit of heat to balance all the creaminess.
Salt: Season to taste.
Fresh dill or parsley: For garnish. It adds a pop of color and a fresh, herby flavor that really finishes the dish nicely.
Step by step directions with photos
1. In a small bowl, mix together the Greek yogurt, sour cream, grated garlic, lemon juice, lemon zest and a pinch of salt. Set aside.
2. Bring a pot of water to a gentle boil and add a splash of vinegar to it. Before adding the egg, make sure to lower the heat to about medium.
3. Crack each egg into a sieve to remove the watery bits, then gently slide it into the water.
4. Poach for about 3 minutes for a runny yolk.
5. Remove the eggs with a slotted spoon and gently pat dry with paper towel.
6. For the sauce, place the butter and the olive oil in a small pan and let it warm until the butter melts and start to bubble.
7. Add the paprika and whisk it for about a few seconds.
8. Once ready, spread the yogurt-sour cream mixture on a plate. Place the poached eggs on top. Drizzle with the spiced butter.Sprinkle with more salt, black pepper, and some fresh herbs if you like.
9. Enjoy!
Turkish Eggs (Çılbır)
Turkish eggs, also known as Çılbır, are a simple but flavorful dish made with poached eggs, garlicky yogurt, and a spiced butter sauce. I love making this when I want something quick, filling and a little different from the usual breakfast. It’s the perfect Sunday breakfast, really.
Ingredients
- 2-4 eggs
- 100g Greek yogurt
- 50g sour cream
- 1 small garlic clove, finely grated
- About a tablespoon of lemon juice + a teaspoon of lemon zest
- 20g butter
- 20g olive oil
- 1 teaspoon sweet paprika
- 1/4 tsp chili flakes
- Salt, to taste
- Fresh dill or parsley, for garnish
Instructions
- In a small bowl, mix together the Greek yogurt, sour cream, grated garlic, lemon juice, lemon zest and a pinch of salt. Set aside.
- Bring a pot of water to a gentle boil and add a splash of vinegar to it. Before adding the egg, make sure to lower the heat to about medium.
- Crack each egg into a sieve to remove the watery bits, then gently slide it into the water.
- Poach for about 3 minutes for a runny yolk.
- Remove the eggs with a slotted spoon and gently pat dry with paper towel.
- For the sauce, place the butter and the olive oil in a small pan and let it warm until the butter melts and start to bubble.
- Add the paprika and whisk it for about a few seconds.
- Once ready, spread the yogurt-sour cream mixture on a plate. Place the poached eggs on top. Drizzle with the spiced butter.Sprinkle with more salt, black pepper, and some fresh herbs if you like.
- Enjoy!
Nutrition Facts
Calories
342Fat
30 gSat. Fat
11 gCarbs
5 gFiber
0 gNet Carbs
5 gSugar
3 gProtein
14 gSodium
286 mgCholesterol
284 mg
