Cilbir (Turkish Eggs in Yogurt)
Cilbir (Turkish Eggs in Yogurt) is a creamy, savory breakfast made with garlicky yogurt, perfectly poached eggs, and warm spiced butter. This high-protein, comforting dish comes together in under 20 minutes and feels impressive without being complicated.
Ingredients
- Main Ingredients
- 4 large eggs
- 1½ cups full-fat or 2% Greek yogurt room temperature
- Seasonings Sauces, or Flavor Base
- 1 small garlic clove finely grated or minced
- 3 tablespoons unsalted butter
- 1 teaspoon Aleppo pepper or paprika
- ½ teaspoon salt divided
- Pantry Staples
- 1 tablespoon white vinegar for poaching eggs
- 1 teaspoon olive oil optional
- Fresh dill or parsley finely chopped (for garnish)
Instructions
- In a bowl, combine yogurt, garlic, and ¼ teaspoon salt. Stir until smooth and creamy. Set aside at room temperature.
- Bring a pot of water to a gentle simmer and add vinegar.
- Crack eggs into small bowls. Gently slide eggs into the simmering water.
- Poach eggs for 3–4 minutes, until whites are set and yolks are runny. Remove with a slotted spoon and drain.
- While eggs cook, melt butter in a small skillet over low heat.
- Add Aleppo pepper and warm gently for 30–60 seconds until fragrant. Do not brown.
- Spread yogurt onto a shallow plate or bowl.
- Top with poached eggs and spoon warm spiced butter over everything.
- Finish with herbs, remaining salt, and olive oil if desired.
Notes
- Bring yogurt to room temperature for best flavor and texture.
- Aleppo pepper is traditional, but smoked or sweet paprika works well.
- Eggs should be poached fresh for ideal results.