Turkish Eggs (Cilbir) — Poached Eggs on Garlicky Yogurt with Spiced Butter

Most breakfast recipes fall into two categories — the ones that are quick but boring, and the ones that look impressive but take forever. Turkish eggs somehow manage to be both quick and absolutely stunning, which honestly feels like cheating.

Cilbir (pronounced “chil-bir”) is a traditional Ottoman dish that has been around since the 15th century. Poached eggs, creamy garlicky yogurt, and a smoky chili butter drizzle — three simple components that come together in about 15 minutes and taste like something you’d order at a fancy brunch spot for $18.

The best part? You probably have most of these ingredients sitting in your kitchen right now. Let’s make something special.

Why You’ll Love This Recipe

• Ready in 15 minutes — This is a legitimate restaurant-quality breakfast that comes together faster than your morning coffee finishes brewing.
• Minimal ingredients, maximum flavor — Yogurt, eggs, butter, and a few spices. That’s the whole game. Simple ingredients doing extraordinary things.
• High protein and surprisingly nutritious — Between the eggs and the Greek yogurt, this dish packs a serious protein punch without feeling heavy.
• Naturally gluten-free — No modifications needed. Serve it with gluten-free bread or just eat it straight from the bowl.
• Visually stunning — That red chili butter pooling over white yogurt and poached eggs? It looks like a work of art. Your breakfast table has never looked this good.
• Completely customizable — Adjust the spice level, swap the herbs, add toppings. This recipe welcomes experimentation.

Ingredients with Key Notes

For the Yogurt Base:

• 1 cup full-fat Greek yogurt — Full-fat is non-negotiable here. Low-fat yogurt will give you a watery, thin base that doesn’t hold up under the eggs. Room temperature yogurt is ideal — cold yogurt straight from the fridge will cool down your poached eggs too quickly.
• 2 cloves garlic, minced or grated — Fresh garlic only. Grating it on a microplane gives you a smoother, more evenly distributed garlic flavor throughout the yogurt.
• 1 tablespoon fresh lemon juice — Brightens the yogurt and balances the richness of the butter.
• Salt to taste — Season the yogurt well. Under-seasoned yogurt is the most common mistake with this dish.

For the Poached Eggs:

• 4 large eggs — As fresh as possible. Fresh eggs hold their shape better when poaching — the whites stay tight and don’t spread all over the pan.
• 1 tablespoon white vinegar — Added to the poaching water. This helps the egg whites coagulate faster and stay together. You won’t taste it in the final dish.
• Water for poaching

For the Chili Butter:

• 4 tablespoons unsalted butter — Use good quality butter here. This is where a lot of the flavor lives, so it matters.
• 1 teaspoon Aleppo pepper or sweet paprika — Aleppo pepper is the traditional choice and gives a beautiful deep red color with mild fruity heat. If you can’t find it, smoked paprika is an excellent substitute.
• 1/2 teaspoon red chili flakes — Adjust based on your heat preference.
• 1/4 teaspoon cumin — Optional, but adds a warm earthy depth to the butter that works really well here.

For Garnish:

• Fresh dill or fresh mint — Both work beautifully. Dill gives a more savory, herby finish. Mint adds a fresh, slightly sweet contrast. Use whichever you prefer or a combination of both.
• Extra chili flakes — For those who like a little more heat on top.
• Crusty bread or sourdough for serving — You need something to scoop up all that yogurt and butter. This is not optional.

Step-by-Step Instructions

Step 1: Prepare the Yogurt Base

Take your Greek yogurt out of the fridge at least 15 minutes before you start cooking. Room temperature yogurt is key — it spreads more easily and won’t chill your eggs once they’re plated.

In a bowl, combine the yogurt, minced garlic, lemon juice, and a generous pinch of salt. Mix well and taste it. It should be creamy, tangy, and well-seasoned. Adjust salt and lemon as needed, then divide it between two serving plates, spreading it into a thick, even layer with the back of a spoon.

Step 2: Make the Chili Butter

In a small saucepan or skillet over medium heat, melt the butter. Watch it carefully — you want it to melt and just start to foam, but not burn.

Once it’s foaming, add the Aleppo pepper or paprika, chili flakes, and cumin if using. Stir immediately and remove from heat after about 30 seconds. The spices will bloom in the hot butter and turn it a deep, gorgeous red. Set aside and keep warm.

Step 3: Poach the Eggs

Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer — not a rolling boil. You want small bubbles, not a violent boil. Add the white vinegar.

Crack each egg into a small individual cup or ramekin first. This gives you control and prevents broken yolks. Create a gentle swirl in the water with a spoon, then slide the egg in from the cup close to the surface of the water.

Poach for 3 minutes for a runny yolk or 3 and a half to 4 minutes for a slightly firmer yolk. Remove with a slotted spoon and let any excess water drain off. Repeat for all four eggs.

Ever tried poaching multiple eggs at once and ended up with one big egg blob? Yeah, work in batches if needed and keep the water consistently at a gentle simmer throughout.

Step 4: Assemble and Serve

Place two poached eggs on top of each yogurt-covered plate. Work quickly here — everything should be served warm.

Drizzle the chili butter generously over the eggs and yogurt. Don’t be shy with it. That butter is the whole show.

Scatter fresh dill or mint over the top, add an extra pinch of chili flakes if you like heat, and serve immediately with crusty bread on the side.

Serving Suggestions

With crusty sourdough or Turkish bread (simit) — You absolutely need something to mop up that garlicky yogurt and chili butter situation happening on the plate. A thick slice of toasted sourdough or warm Turkish bread is the classic choice and the right one.

As part of a full Turkish breakfast spread — Turkish breakfast is a whole experience. Pair Cilbir with olives, fresh tomatoes, cucumber slices, white cheese, and honey for a proper spread that will make your weekend mornings feel like a vacation.

With roasted cherry tomatoes — A handful of roasted cherry tomatoes on the side adds a sweet, jammy contrast to the richness of the yogurt and butter. Simple and effective.

Topped with crispy capers — This is not traditional, but frying a few capers in olive oil until crispy and scattering them over the finished dish adds a salty, briny crunch that works surprisingly well.

For a light lunch — Serve with a simple green salad and some warm flatbread for a light but satisfying midday meal. The protein from the eggs and yogurt keeps you full longer than you’d expect.

Storage Tips

Poached eggs: Poached eggs do not store particularly well, but if you need to make them ahead, you can poach them until just barely set, transfer them to a bowl of cold water, and refrigerate for up to 24 hours. When ready to serve, drop them into hot water for about 60 seconds to warm through.

Yogurt base: The garlic yogurt can be made up to 2 days ahead and stored in an airtight container in the refrigerator. In fact, the garlic flavor deepens and gets better overnight, so making it ahead is actually a good move.

Chili butter: Make a larger batch and store it in the fridge for up to a week. Reheat gently on the stovetop or in short bursts in the microwave. It works beautifully drizzled over roasted vegetables, grilled chicken, or even scrambled eggs.

Full assembled dish: This dish does not store well once assembled. It is best enjoyed immediately while the eggs are warm and the butter is still glossy and fragrant. Make it fresh every time — it only takes 15 minutes anyway.

Brief Closing

Cilbir is one of those dishes that genuinely surprises people the first time they try it.

The combination of creamy garlic yogurt, silky poached eggs, and that smoky, deeply colored chili butter sounds unusual if you have never had it before. But the moment it all comes together on the plate and you take that first scoop with a piece of crusty bread, it just makes sense. It is comfort food with elegance, and it belongs on your breakfast table.

If you give this recipe a try, leave a comment below and let me know how it went. And if you are on Pinterest, tag Recipes By Kip — I would love to see your version of this dish.

— Kip