Turkish Eggs with Yogurt

This silky Turkish eggs recipe transforms ordinary breakfast into an extraordinary culinary experience with minimal effort. The combination of creamy yogurt, perfectly poached eggs, and aromatic chili oil creates a dish that feels indulgent yet remains surprisingly simple to prepare.

I discovered cilbir during a cooking class in Istanbul and have been obsessed ever since. What began as a special weekend breakfast has become my secret weapon for impressing brunch guests who always ask for the recipe.

Ingredients

• Greek Yogurt: Thick and tangy foundation that brings incredible creaminess to the dish. Always choose full-fat for the richest flavor.
• Garlic clove: Adds a subtle sharpness that cuts through the yogurt. Fresh is essential here.
• Kosher salt: Enhances all flavors throughout the dish. The large crystals give better control when seasoning.
• Extra virgin olive oil: Forms the base of the aromatic chili oil. Select a high-quality oil with fruity notes.
• Aleppo pepper flakes: Provides distinctive sweet-spicy flavor with moderate heat. Look for vibrant red flakes with a slight shine.
• Eggs: The star of the show. Farm-fresh eggs with bright orange yolks create the most stunning presentation.
• Distilled white vinegar: Helps the egg whites coagulate properly during poaching without adding flavor.
• Fresh dill: Brightens the dish with color and herbaceous notes. Choose bunches with perky, fragrant leaves.

Step-by-Step Instructions

Prepare Yogurt Base:

Combine Greek yogurt with minced garlic and a generous pinch of kosher salt in a bowl. Mix thoroughly to ensure even distribution of the garlic. Let this mixture sit while preparing the other components to allow flavors to meld. The garlic will gradually infuse into the yogurt creating a more complex flavor profile.

Create Aromatic Chili Oil:

Place a small pan over medium heat and add olive oil and Aleppo pepper flakes. Watch carefully as the oil warms, stirring constantly to prevent the pepper from burning. Remove from heat immediately when the oil becomes fragrant. If you detect any burnt smell, discard and start again as burnt chili will ruin the entire dish.

Prepare Poaching Liquid:

Fill a medium pot about two-thirds full with water and bring to a gentle boil. Add the tablespoon of white vinegar which helps the egg whites coagulate more quickly around the yolk.

Strain The Eggs:

Place a fine-mesh strainer over a small bowl and crack an egg into it. Gently shake to allow the loose, watery whites to drain away while keeping the firmer whites with the yolk.

Create The Perfect Poach:

With your water at the proper temperature, use a large spoon to create a gentle whirlpool in the center of the pot. Carefully slide the strained egg into the center of this vortex. Set a timer for exactly 2 minutes and 30 seconds for the perfect runny yolk.

Test And Perfect:

Lift the egg from the water. Gently press the white to test firmness and the yolk to feel for the ideal soft consistency. Repeat the process for your second egg.

Season And Present:

Spread the prepared garlic yogurt in an even layer on your serving plate. Drizzle with vibrant chili oil. Finish with a scattering of fresh dill fronds. Serve immediately.

Pin it

My absolute favorite part of this recipe is the moment when the chili oil hits the yogurt, creating beautiful crimson streaks throughout the white canvas. The first time I made this for my partner, they declared it better than any restaurant version they had tried.

Perfect Poaching Tips

Achieving restaurant-quality poached eggs at home is entirely possible with a few key techniques. The fine-mesh strainer method removes the watery portion of egg whites that typically creates those wispy tendrils in the water. The vinegar is another crucial element as it helps the proteins in the egg white coagulate more quickly around the yolk. Temperature control matters tremendously for poaching eggs properly. If your water is at a rolling boil, the turbulence will tear the delicate egg apart, while water that is too cool will result in the whites spreading before they set.

Make Ahead Options

The garlic yogurt can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. The chili oil can be made up to one week ahead and kept in a sealed jar at room temperature. You can even poach the eggs ahead of time, storing them in cold water in the refrigerator for up to 24 hours for quick assembly.

Serving Suggestions

Traditionally, cilbir is served with crusty bread for dipping. Sourdough or Turkish bread works beautifully. For a more substantial meal, consider adding roasted vegetables or a simple green salad dressed with lemon and olive oil.

Pin it

This recipe turns a simple breakfast into an unforgettable experience with just a few thoughtful touches.

Frequently Asked Questions

→ What is Cilbir?

Cilbir is a traditional Turkish dish consisting of poached eggs served over garlicky yogurt and topped with spiced oil, typically made with Aleppo pepper. It's a popular breakfast item in Turkey that dates back to the Ottoman Empire and is known for its perfect balance of creamy, tangy, and spicy flavors.

→ Can I substitute Greek yogurt in this dish?

Yes, you can substitute Greek yogurt with any thick, strained yogurt. Labneh or skyr would work well. If you only have regular yogurt, strain it through a cheesecloth for a few hours to remove excess whey and achieve the desired thick consistency that holds up well under the poached eggs.

→ What can I use instead of Aleppo pepper?

If Aleppo pepper is unavailable, you can substitute with half the quantity of regular chili flakes for heat, or sweet paprika for color and mild flavor. A mix of sweet paprika and a pinch of cayenne pepper can also approximate the fruity, moderately spicy profile of Aleppo pepper.

→ Why strain the egg before poaching?

Straining the egg removes the loose, watery part of the egg white that would otherwise create wispy strands in the poaching water. This technique results in a neater, more compact poached egg with a cleaner appearance, making for a more attractive presentation in the final dish.

→ What's the best bread to serve with Turkish Eggs?

Crusty bread like sourdough, French baguette, or Turkish pide is ideal for serving with Cilbir. The bread should be sturdy enough to scoop up the creamy yogurt, egg yolk, and spiced oil. Toasting the bread lightly enhances both texture and flavor, making it perfect for dipping.

→ Can I make components of this dish ahead of time?

Yes, you can prepare the garlic yogurt mixture and the Aleppo-infused oil up to 24 hours in advance and store them in the refrigerator. The yogurt may need to come to room temperature before serving, and the oil might need gentle reheating. The poached eggs should be prepared fresh just before serving for the best texture and temperature.