Turkish Eggs Recipe

There’s a certain magic that happens when simple ingredients are combined with a little know-how.

Turkish Eggs, or Çılbır, is one of those quietly spectacular dishes that proves the point beautifully.

Why This Recipe Feels Like a Hug

This isn’t just another egg recipe, honestly. It’s a textural symphony in a bowl.

You get the cool, garlicky tang of yogurt meeting warm, runny yolks, all brought together by a sizzling, spiced butter. It’s comfort food that somehow feels both rustic and elegant.

Ingredients Needed for the Recipe

Every component here has a specific, wonderful job to do. Let’s break it down.

• Greek Yogurt: Full-fat is non-negotiable for its luxuriously thick and creamy base that won’t get watery.
• Garlic, Salt, and Black Pepper: These transform the yogurt from plain to powerfully savory, with a little aromatic kick.
• Eggs: The stars of the show, they’ll be poached to runny-yolked perfection.
• White Vinegar: A splash in the poaching water helps the egg whites set neatly around the yolk.
• Unsalted Butter: Melted and spiced, it becomes the rich, glistening sauce that ties the whole dish together.
• Aleppo Pepper & Paprika: Aleppo offers a mild, fruity heat, while paprika adds smokiness and vibrant color to the butter.
• Fresh Herbs: Dill, parsley, or mint provide a necessary burst of freshness and color right at the end.

How to make Turkish Eggs?

The process is straightforward, but a few small tricks make all the difference. I’ll walk you through it.

Step 1- The Garlicky Yogurt Base

Simply stir together the yogurt, a finely grated garlic clove, a pinch of salt, and a crack of black pepper.

Do this first, and let it sit. That resting time lets the garlic flavor mellow and meld beautifully into the yogurt.

Step 2- The Spiced Butter

In a small pan, melt the butter over medium-low heat. You want it to foam gently.

Once melted, stir in the Aleppo pepper and paprika. Let them sizzle in the butter for just a minute to bloom their flavors, then immediately take the pan off the heat.

Step 3- Egg Prep is Key

Here’s a chef’s secret for perfect poached eggs. Crack each egg individually into a fine-mesh strainer over a bowl.

This drains away the thin, watery part of the egg white. What’s left will give you a much tighter, neater poached egg. Transfer each strained egg to a small ramekin.

Step 4- Poach to Perfection

Bring a wide pot of water to a gentle simmer, then add the vinegar. Reduce the heat until only tiny bubbles rise from the bottom.

Carefully slide each egg from its ramekin into the water. Cook for about 3 minutes for a runny yolk, then lift out with a slotted spoon to drain on a paper towel.

Step 5- The Grand Assembly

Swipe a generous layer of the garlic yogurt onto a plate or into a shallow bowl. Nestle the warm poached eggs on top.

Drizzle that glorious, red-hued spiced butter all over everything. Finish with a lavish sprinkle of your chosen fresh herbs.

Brunch-Worthy Serving Companions

While utterly satisfying on its own, this dish loves company. It’s all about the dippable, scoopable elements.

Toasted, crusty sourdough or warm pita bread is the classic, and for very good reason—you’ll want to wipe that plate clean.

For a heartier meal, try it alongside roasted potatoes or crispy smashed potatoes. The contrast in temperatures and textures is just fantastic.

If you’re serving a crowd, multiply the eggs and arrange everything on a big platter. It makes a stunning, communal centerpiece that’s deceptively easy to pull off.

Tips

• No Aleppo pepper? Mix one teaspoon of sweet paprika with a generous pinch of cayenne or red pepper flakes for a similar warmth.
• For flawless poaching, fresh eggs are your best friend—their whites are firmer and hold their shape better in the water.
• Yes, you can prep ahead. The yogurt base keeps for two days, and you can poach the eggs in advance, storing them in cold water in the fridge.
• To reheat pre-poached eggs, just dunk them in hot water for 20-30 seconds. They’ll come back to life beautifully.

Make It Your Own

This recipe is wonderfully adaptable, a perfect canvas for your pantry. Feel free to play around with the flavors you love most.

Swap the fresh dill for mint or chives, or add a sprinkle of toasted cumin or sumac to the spiced butter for an extra layer of intrigue.

If you’re dairy-free, a thick, plain plant-based yogurt can work for the base, and a good olive oil can stand in for the butter in a pinch, though the character will change.

The real joy is in that first bite, when the yolk breaks and mingles with the cool yogurt and spicy butter. It’s a little moment of pure, uncomplicated delight.

Print Recipe

Turkish Eggs Recipe

Author: Kelsey Perez Cooking Method: Poaching Cuisine: Mediterranean Courses: Breakfast, Brunch

Difficulty: easy Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Servings: 4 Estimated Cost: $ 12 Calories: 320

Best Season: Spring, Summer, Fall, Winter

Description

Turkish eggs (also known as Çılbır) are the perfect breakfast or brunch idea—simple yet layered with so much flavor. A creamy, garlicky yogurt base is topped with soft poached eggs and drizzled with a spiced butter sauce, then finished off with fresh herbs. Ready in under 20 minutes, this dish is protein-packed, restaurant-worthy, and deeply satisfying.

ingredients

Servings

• 1 cup Greek yogurt (full-fat, preferably strained)
• 1 finely grated garlic clove
• kosher salt and ground black pepper (to taste)
• 4 large eggs (as fresh as possible)
• 1 tablespoon white vinegar (or apple cider vinegar, for poaching)
• 4 tablespoons unsalted butter
• 2 teaspoons Aleppo pepper (or sub with 1½ tsp paprika + ½ tsp cayenne)
• 1 teaspoon paprika (smoked or sweet)
• chopped fresh herbs (dill, parsley, or mint)

Instructions

1. Make the garlicky yogurt

   In a small bowl, stir together the Greek yogurt, grated garlic, salt, and black pepper. Set aside.

2. Make the spiced butter sauce

   Heat a small pan over medium-low heat. Add the butter and melt gently. Stir in the Aleppo pepper and paprika and cook for 1 minute until fragrant. Remove from heat.

3. Prepare the eggs

   Crack each egg into a fine mesh strainer set over a bowl to drain the watery whites. Transfer each strained egg into a small ramekin.

4. Poach the eggs

   Bring a wide pot of water to a gentle simmer over medium heat. Add vinegar and stir. Reduce heat to low—only small bubbles should rise from the bottom. Gently slide each egg from the ramekins into the water, spacing them apart. Cook for 3 minutes for runny yolks. Remove with a slotted spoon and drain on a paper towel.

5. Assemble the dish

   Spoon the garlicky yogurt onto serving plates or into bowls. Top with poached eggs, then drizzle generously with the spiced butter sauce. Finish with a sprinkle of fresh herbs.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 23g36%

Saturated Fat 13g65%

Cholesterol 215mg72%

Sodium 280mg12%

Potassium 190mg6%

Total Carbohydrate 6g2%

Sugars 4g

Protein 21g42%

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Calcium 150 mg

Iron 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead: Both the yogurt mixture and poached eggs can be prepared up to 2 days in advance. Store poached eggs in cold water in the fridge.
• Spice swap: No Aleppo pepper? Use sweet paprika with a pinch of cayenne or red pepper flakes.
• Serving suggestion: Enjoy with crusty bread, pita, or alongside roasted potatoes or a fresh Mediterranean salad.
• Reheating poached eggs: Drop chilled poached eggs into hot water for 20–30 seconds to rewarm gently.

Keywords: Turkish eggs, Çılbır, poached eggs, Mediterranean breakfast, garlicky yogurt eggs, spiced butter eggs