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Turkish eggs with poached eggs, garlicky yogurt, chili butter, and fresh dill.

Turkish Eggs (Çılbır)

Turkish eggs, known as çılbır, are a simple but deeply satisfying breakfast made with cool garlicky yogurt, soft poached eggs, and warm chili butter.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Course: Breakfast
Cuisine: Turkish
Calories: 365
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup thick plain Greek or Turkish yogurt
  • 1 small garlic clove finely grated
  • 1/4 tsp salt plus additional salt to taste
  • 4 large eggs
  • 1 tbsp white wine vinegar optional
  • 2 tbsp unsalted butter
  • 1 tsp Aleppo pepper or Turkish pul biber
  • 1/4 tsp sweet paprika optional
  • 1 tbsp fresh dill finely chopped
  • Freshly ground black pepper to taste
  • Toasted sourdough, pita, or other crusty bread for serving

Equipment

  • Medium saucepan for poaching the eggs
  • Small frying pan or saucepan for the chili butter
  • 2 small bowls or ramekins for cracking the eggs
  • Slotted spoon for removing the poached eggs
  • Fine grater or microplane for the garlic
  • Measuring cups and spoons 
  • Mixing spoon
  • 2 shallow serving bowls
  • Clean kitchen towel or paper towel for draining the eggs
  • Fine mesh strainer optional, for eggs with particularly loose whites

Method
 

  1. Bring the Yogurt Toward Room Temperature
    Remove the yogurt from the refrigerator approximately 15–20 minutes before serving.
    The yogurt does not need to become warm. It should simply lose its intense refrigerator chill so it does not immediately cool the freshly poached eggs.
    Place the yogurt in a bowl and mix in the finely grated garlic and 1/4 teaspoon salt.
    Divide the yogurt evenly between two shallow serving bowls and spread it into a thick, generous layer.
    Finely grating the garlic rather than chopping it allows it to disappear into the yogurt and distributes its flavor much more evenly.
  2. Prepare the Chili Butter
    Place the butter in a small frying pan over medium-low heat.
    Allow it to melt and begin foaming gently.
    Add the Aleppo pepper or pul biber and the optional sweet paprika.
    Stir for approximately 15–20 seconds, just until the butter develops an orange-red color and smells fragrant.
    Immediately remove the pan from the heat.
    Do not allow the chili to fry aggressively. Ground or crushed peppers can become bitter quickly when exposed to very hot butter.
    Set the butter aside while preparing the eggs. If it begins to solidify, gently warm it over low heat for a few seconds before serving.
  3. Prepare the Poaching Water
    Fill a medium saucepan with approximately 3 inches of water.
    Bring the water almost to a boil, then reduce the heat until it reaches a gentle simmer.
    The surface should move slightly without producing large, rolling bubbles.
    Add 1 tablespoon of white wine vinegar if using.
    Vinegar is optional but can help loose egg whites set slightly faster.
    Egg poaching gently in simmering water.
  4. Poach the Eggs
    Crack one egg into a small bowl or ramekin.
    Hold the bowl close to the surface of the simmering water and gently slide the egg into the pan.
    Repeat with the remaining eggs, leaving enough space between them so the whites can set without sticking together.
    Cook the eggs for approximately 3 minutes for completely set whites and soft, runny yolks.
    Very large eggs may require an additional 30 seconds.
    Avoid vigorously stirring the water or using a strong rolling boil, as excessive movement can separate the whites from the yolks.
  5. Drain the Eggs
    Carefully lift each poached egg from the water using a slotted spoon.
    Hold it over the saucepan for several seconds to allow excess water to drain.
    For an especially thick and creamy finished dish, lightly touch the bottom of the slotted spoon against a clean kitchen towel or paper towel before placing the egg onto the yogurt.
    This prevents excess poaching water from thinning the yogurt.
  6. Assemble the Turkish Eggs
    Place two poached eggs over the yogurt in each serving bowl.
    Spoon the warm chili butter generously over the eggs and around the yogurt.
    Sprinkle with chopped dill, freshly ground black pepper, and a small additional pinch of salt if desired.
    Serve immediately with toasted sourdough, pita, or another crusty bread.
    Break one of the yolks before taking the first bite. The yolk will mix with the yogurt and chili butter, creating a creamy, spicy sauce across the bottom of the bowl.

Video

Notes

  • Use thick, full-fat Greek or Turkish yogurt for the creamiest texture.
  • Let the yogurt sit at room temperature for 15–20 minutes before serving.
  • Keep the poaching water at a gentle simmer, not a rolling boil.
  • Fresh eggs hold their shape better when poached.
  • Drain poached eggs well so they do not water down the yogurt.
  • Heat the chili butter gently to prevent the Aleppo pepper from turning bitter.
  • No Aleppo pepper? Use red pepper flakes mixed with sweet paprika.
  • Serve immediately while the eggs and chili butter are still warm.