Why You’ll Love This Recipe
This dish is proof that a few humble ingredients can create something truly extraordinary. It’s quick to prepare, packs a punch of flavor, and feels both comforting and exotic. Turkish Eggs are perfect for breakfast, brunch, or even a light lunch. The combination of runny poached eggs, cooling yogurt, and warm, spicy butter is unforgettable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Plain full-fat Greek yogurt
- Garlic (finely grated or minced)
- Unsalted butter
- Olive oil (optional)
- Aleppo pepper or paprika
- Salt
- Vinegar (for poaching the eggs)
- Fresh dill or parsley (optional, for garnish)
- Crusty bread or pita (for serving)
Directions
- Prepare the yogurt base: In a bowl, mix the yogurt with grated garlic and a pinch of salt. Let it come to room temperature or gently warm it over low heat if preferred warm.
- Poach the eggs: Fill a saucepan with water, add a splash of vinegar, and bring to a gentle simmer. Crack eggs into small bowls and gently slide them into the water. Poach for 3–4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain.
- Make the spiced butter: In a small pan, melt butter (and a bit of olive oil if using) over medium heat. Stir in Aleppo pepper or paprika and cook until fragrant.
- Assemble the dish: Spread the garlicky yogurt on a plate. Top with the poached eggs. Drizzle the spiced butter over the eggs and yogurt. Garnish with fresh herbs if desired.
- Serve immediately: Best enjoyed with warm bread for dipping.
Servings and timing
Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
- Swap Aleppo pepper with chili flakes or smoked paprika for different heat profiles.
- Add sautéed spinach or greens under the yogurt for extra nutrition.
- Use labneh instead of yogurt for a thicker, tangier base.
- Top with caramelized onions or roasted garlic for more depth.
- Include a sprinkle of za’atar or sumac for Middle Eastern flair.
Storage/Reheating
Turkish Eggs are best enjoyed fresh, as the yogurt and poached eggs don’t reheat well. However, the garlicky yogurt can be made a day ahead and stored in the refrigerator. If making for a crowd, poach eggs in advance and store in cold water, reheating gently in warm water before serving.
FAQs
What are Turkish Eggs?
Turkish Eggs, or Çılbır, is a dish of poached eggs served over garlicky yogurt and finished with a spiced butter sauce.
Can I use regular yogurt instead of Greek yogurt?
Yes, but it may be thinner. Straining regular yogurt through a cheesecloth can thicken it.
What is Aleppo pepper?
Aleppo pepper is a mildly spicy, fruity chili flake commonly used in Middle Eastern cuisine. It has a deep red color and rich flavor.
Can I poach eggs ahead of time?
Yes. Poach them, cool in ice water, and store in the fridge. Reheat in hot water for a minute before serving.
Is this dish spicy?
It’s mildly spicy depending on the type and amount of pepper used. You can adjust to your preference.
What kind of bread goes best with Turkish Eggs?
Crusty sourdough, pita, or Turkish simit are all excellent choices for dipping into the yogurt and egg.
Can I make this dish dairy-free?
Yes, use a dairy-free yogurt alternative and olive oil instead of butter, though the flavor will differ.
Is this dish served warm or cold?
The yogurt can be served room temperature or slightly warm. The eggs and butter should be hot.
What herbs can I use for garnish?
Fresh dill, parsley, mint, or chives all complement the dish well.
Can I add protein or other toppings?
Yes, you can top it with crispy chickpeas, sautéed mushrooms, or spiced ground meat for a more filling meal.
Conclusion
Turkish Eggs offer a beautifully simple yet flavorful dish that’s quick to make and satisfying to eat. With creamy yogurt, perfectly poached eggs, and a drizzle of spiced butter, this dish transforms everyday ingredients into something truly special. Serve it up with warm bread and enjoy a taste of Turkish comfort right at your table.
PrintTurkish Eggs
Turkish Eggs (*Çılbır*) is a traditional dish of poached eggs served over garlicky yogurt and drizzled with warm spiced butter. Rich, creamy, and full of bold flavor, it’s a satisfying breakfast or brunch dish perfect for bread-dipping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
- 2 large eggs
- 3/4 cup full-fat plain Greek yogurt
- 1 small garlic clove, finely grated
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil (optional)
- 1 teaspoon Aleppo pepper or sweet paprika
- 1 tablespoon white vinegar (for poaching)
- Salt, to taste
- Fresh dill or parsley, for garnish (optional)
- Crusty bread or pita, for serving
Instructions
In a small bowl, mix yogurt with garlic and a pinch of salt. Let it come to room temperature or warm slightly if preferred.
- Fill a saucepan with water and add vinegar. Bring to a gentle simmer.
- Crack eggs into small bowls and gently slide them into the simmering water. Poach for 3–4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- In a small skillet, melt butter (and olive oil if using) over medium heat. Add Aleppo pepper or paprika and cook for 30 seconds, until fragrant.
- To serve, spread yogurt on a plate, top with poached eggs, and drizzle with the spiced butter. Garnish with herbs and serve immediately with warm bread.
Notes
- Use thick yogurt or strain regular yogurt to avoid a watery base.
- Don’t overcrowd the pan while poaching eggs—cook in batches if needed.
- Aleppo pepper gives a rich, mild heat. Substitute with paprika or chili flakes if unavailable.
Nutrition
- Serving Size: 1 plate
- Calories: 270
- Sugar: 2g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 200mg
