Turkish Eggs (Çılbır) Recipe
- Amy Granger
- Sep 16
- 3 min read
Updated: Sep 24
Ciao, friends, and welcome back to Nourishing for Flourishing! I’m so excited to share a delightful Mediterranean treat with you—Turkish Eggs, or Çılbır (pronounced CHILL-burr)! This dish has a rich history, born centuries ago in the heart of Turkish homes, where it became a cherished comfort food passed down through generations. With just a handful of simple, wholesome ingredients like our beloved homemade crockpot yogurt, fresh eggs, butter, and a sprinkle of spices, it’s a breeze to make and bursts with tangy, warm flavors. Perfect for a healthy start, it’s loved worldwide for its Mediterranean goodness. Peek at the full recipe on the card below, but first, let me spill a little kitchen secret about my poaching struggles and two easy tricks to nail those eggs!
Servings: 2
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Equipment:
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Egg Poacher – a game-changer for perfect eggs!)
Ingredients:
1 cup plain whole milk Greek-style yogurt, at room temperature
1-2 small garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sea salt, or to taste
Pinch cayenne
4 eggs, preferably free-range
2 tablespoon butter
2 teaspoons Aleppo chili flakes
1/4 teaspoon smoked paprika
Pinch ground cumin
2 tbsp chopped herbs (e.g., dill, mint, basil)
Why You’ll Love This Turkish Eggs Recipe
This dish is a flavor-packed masterpiece ready in under 20 minutes, perfect for breakfast, brunch, or a light dinner. The creamy yogurt base, perfectly poached eggs, and warm, spiced butter drizzle create a comforting yet elegant meal that’s way better than a $10–$15 café brunch. It serves two for just $2–$4, using homemade yogurt and pantry staples, making it a budget-friendly win. Plus, it’s a fantastic way to showcase that homemade yogurt from our last post!
My Poaching Confession
Okay, let’s spill a kitchen secret: poaching eggs isn’t my forte. I’ve tried YouTube tutorials and recipe tricks, but my eggs often turned into a watery mess. So, I found two stress-free solutions for Çılbır:
Option 1: Traditional Poaching—For the brave, try the classic method (details on the card below!). Watch the video here: Epicurious Poached Eggs
Option 2: Use an Egg Poacher—I surrendered to an egg poacher, a simple stainless steel tool that delivers perfect eggs every time.
Why It's Nourishing
Turkish Eggs embody the heart of the Mediterranean diet with simple, high-quality ingredients. The yogurt provides probiotics for gut health, while eggs offer protein and essential nutrients like choline. Topped with a drizzle of seasoned butter and a sprinkle of fresh herbs, this dish delivers wholesome flavors without artificial additives. Pair it with crusty bread or a side of greens for a balanced, nourishing meal that fuels your day.
Storage
Turkish Eggs are best enjoyed fresh, but you can store the yogurt base (without eggs) in the fridge for up to 2 days. Reheat gently and add freshly poached eggs when ready to serve.
Let’s Connect!
How do you like your eggs—poached, fried, or maybe soft-boiled? What’s your favorite way to enjoy this Turkish classic? Share your thoughts in the comments below—I’d love to hear how you make this recipe your own! If you try it, snap a pic and tag Nourishing for Flourishing on Instagram or Facebook. Let’s keep the kitchen love flowing!
Happy cooking,
Amy
1
Tips
• Yogurt Temperature: For a silky-smooth base, use room-temperature yogurt. If it’s straight from the fridge, let it sit out for 15–20 minutes before prepping to avoid a cold contrast with the warm eggs and butter.
• Egg Freshness: Fresh eggs are key for poaching, as their whites hold together better. Test freshness by placing an egg in water—if it sinks, it’s ideal for Çilbir. (See our How to Poach Eggs guide for two easy methods!)
• Spice Control: Aleppo pepper gives Çilbir its signature warmth, but adjust the amount to your taste. Start with ½ teaspoon for a milder flavor and increase for more heat.
• Butter Timing: Prepare the spiced butter just before serving to keep it warm and fragrant. If it cools, gently reheat it over low heat to maintain its vibrant color and flavor.
2
Serving Suggestions
• Classic Pairing: Serve Çilbir with crusty bread, pita, or flatbread to scoop up the creamy yogurt and runny yolks. A warm, toasted slice of sourdough is especially delightful.
• Side Salad: Pair with a simple cucumber-tomato salad dressed with olive oil, lemon, and a pinch of sumac for a complete Mediterranean meal that’s light yet satisfying.
• Grain Bowl: Turn Çilbir into a hearty lunch by serving over a bed of quinoa, farro, or bulgur, adding a handful of arugula or spinach for extra greens.
• Brunch Spread: Make Çilbir the star of a brunch table alongside other Mediterranean favorites like hummus, olives, and stuffed grape leaves (dolma) for a vibrant spread.
• Spicy Kick: For heat lovers, drizzle a touch of chili oil or sprinkle extra chili flakes on top, balancing the creamy yogurt with a fiery edge.
3
Varitions
• Spice Swap: No Aleppo pepper? Substitute with a pinch of chili flakes for sharper heat. For an earthy twist, add a pinch of ground sumac or za’atar to the butter.
• Herb Options: Fresh dill and parsley are traditional, but try chopped basil, cilantro, or mint for a different Mediterranean flair. A mix of herbs can add complexity.
• Yogurt Boost: Enhance the yogurt base with a teaspoon of lemon zest or a splash of lemon juice for a brighter, tangier profile. For a richer flavor, mix in a small amount of crumbled feta (if not keeping it dairy-light).
• Garlic Level: The optional garlic in the yogurt can be adjusted—use a microplane for a subtle hint or skip it for a milder taste. For garlic lovers, roast the garlic first for a sweeter, nuttier note.
• Veggie Add-Ins: Stir finely chopped cucumber or grated zucchini into the yogurt base for a refreshing twist, inspired by Turkish cacık.
Notes
1
Prepare the Yogurt Base: In a small bowl, mix 1 cup of yogurt with 1-2 teaspoons of minced garlic, ½ teaspoon pepper, ¼ teaspoon of salt and a pinch of cayenne. Spread evenly across two serving plates or shallow bowls to create a creamy bed for the eggs. Set aside.
2
Poach the Eggs: Okay, here’s my kitchen secret—I’m terrible at poaching eggs! Every attempt turned into a watery mess, like a failed science experiment, with whites shredding everywhere. I’ve watched countless videos and followed every tip, but no luck. So, I found two solutions:
Option 1: Traditional Poaching (Epicurious Method):
• Cure the Eggs: In a small bowl, combine equal parts white vinegar and water (e.g., 1 cup each). Crack 4 eggs (for 2 servings of Çilbir) into individual small cups or ramekins. Gently transfer each egg into the vinegar-water mixture. Let them sit for 5–10 minutes to "cure," helping the egg whites firm up and hold together during poaching.
• Set Up the Water: Fill a medium saucepan with about 3–4 inches of water and bring it to a gentle simmer over medium heat. The water should have small bubbles but not be at a rolling boil—no vinegar needed in the pot.
• Poach the Eggs: Carefully slip each cured egg from the vinegar-water mixture into the simmering water, one at a time. Poach for 3–4 minutes, until the whites are set but the yolks remain runny. Avoid overcrowding—poach 1–2 eggs at a time if needed.
• Remove and Drain: Use a slotted spoon to gently lift each egg from the water. Drain on a paper towel to remove excess water before placing on the yogurt base for Çilbir.
Option 2: Using the Egg Poacher
• Prepare the Poacher: Fill a the base of the Eggssentials Poached Egg Maker with 1-2 inches of water. Place the tray in the pan, ensuring the water level reaches just below the poaching cups.
• Add the Eggs: Lightly grease the poaching cups with a touch of butter or oil to prevent sticking. Crack one egg into each cup (use 4 cups for Çilbir’s 4 eggs).
• Cook the Eggs: Cover the saucepan and let the eggs cook in the simmering water for 3–4 minutes, until the whites are set and the yolks are still runny. Adjust time slightly for your preferred yolk consistency.
• Remove and Serve: Carefully lift the poacher from the pan using the handle. Use a spoon to gently scoop each egg from its cup and place directly onto the yogurt base for Çilbir.
3
Make the Spiced Butter: In a small skillet, melt 2 tablespoons of butter over medium heat. Add 2 teaspoons of Aleppo pepper, ¼ teaspoon smoked paprika, and a pinch of cumin, stirring for 1–2 minutes until fragrant and the butter turns golden. Remove from heat.
4
Garnish and Serve: Drizzle the herbed butter over the top in a swirl. Garnish with chopped herbs.
Instructions
Egg Poacher (optional)
Equipment
1 cup plain whole milk Greek-style yogurt at room temperature
1-2 small garlic cloves minced
½ teaspoon freshly ground black pepper
¼ teaspoon sea salt (or to taste)
Pinch Cayenne
4 fresh free-range eggs
2 Tablespoons of butter
2 teaspoons Aleppo chili flakes
¼ teaspoon smoked paprika
Pinch ground cumin
2 Tablespoons chopped herbs (I like dill
mint and basil)
Poached Eggs
Turkish Poached Eggs (Çılbır)
Amy Granger from Nourishing for Flourishing
Dive into Turkish poached eggs, a Mediterranean gem that’s better than any brunch spot. Poach eggs to silky perfection, nestle them in garlicky homemade yogurt, and drizzle with a warm, spiced butter sauce. This simple dish, made with a few fresh ingredients, bursts with flavor and nourishes your soul. Perfect for a cozy breakfast or light lunch.
2 Servings
336 Calories
Prep Time
10 min
Cooking Time
10 min
Rest Time
0 min
Total Time
20 min
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