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Turkish Eggs (Çılbır) for Breakfast Recipe

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Traditional Turkish Eggs (Çılbır) is a delicious Middle Eastern breakfast featuring perfectly poached eggs served over creamy garlic yogurt and topped with warm chili butter, creating a quick and comforting dish ideal for breakfast or brunch.

Ingredients

Units Scale

Ingredients

  • 2 large eggs
  • 1 cup Greek yogurt
  • 1 clove garlic, finely grated
  • 1 tablespoon olive oil or butter
  • 1 teaspoon paprika or Aleppo pepper
  • 1/2 teaspoon chili flakes (optional)
  • 1 teaspoon vinegar (for poaching eggs)
  • Salt and black pepper to taste
  • Fresh dill or parsley for garnish
  • Toasted bread for serving

Instructions

  1. Prepare the Garlic Yogurt
    In a bowl, mix Greek yogurt with grated garlic and a pinch of salt. Stir until smooth and creamy. Spread the yogurt mixture onto a serving plate.
  2. Poach the Eggs
    Bring a pot of water to a gentle simmer. Add vinegar to the water. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for 2–3 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain.
  3. Prepare the Chili Butter
    Melt butter or heat olive oil in a small pan. Add paprika and chili flakes. Stir for 30 seconds until fragrant.
  4. Assemble the Dish
    Place poached eggs on top of the garlic yogurt. Drizzle the warm chili butter over the eggs. Season with black pepper and garnish with fresh herbs.
  5. Serve
    Serve immediately with warm toasted bread or pita. Dip the bread into the creamy yogurt and runny yolk for the full experience.

Notes

  • Greek yogurt works best because it is thick and tangy.
  • Aleppo pepper gives the most authentic Turkish flavor.
  • The yogurt can be slightly warmed for a more traditional presentation.
  • Serve with sourdough or flatbread to scoop up the sauce.

Find it online: https://yumfoodusa.com/turkish-eggs-clbr-for-breakfast-recipe/