If you’ve never tried Turkish Eggs—also known as Cilbir—prepare to fall in love. This iconic Turkish breakfast layers perfectly poached eggs on a bed of herbed yogurt, then tops everything with a sizzling, spiced butter sauce that brings the whole dish together. It’s simple, comforting, and restaurant-quality right from your own kitchen.

We first discovered Cilbir at a local brunch spot, and despite being unsure about the combination of eggs and yogurt, one bite changed everything. The creamy yogurt, runny yolk, and chili-infused butter? Completely irresistible. The spiced butter might just be our favorite part—we always end up making extra!

And if you’ve never poached an egg before, don’t stress. With just a few easy tricks, you can master poached eggs on your very first try.

Why You’ll Love This Recipe

Uses simple, everyday ingredients
Ready in under 25 minutes
Restaurant-level flavor with almost zero effort
High-protein, satisfying, and customizable
A perfect breakfast, brunch, or light lunch

Whether you enjoy Middle Eastern flavors or simply love exploring new breakfast ideas, Cilbir is a dish everyone should try at least once.

What Readers Are Saying

Christy: “Absolutely delicious and easy to follow. It was my first time poaching eggs and I loved it!”
Elizabeth: “Restaurant quality! I wish I’d found this sooner—I would’ve saved so much money on brunch!”
Marilyn: “Made this for my husband and he said ‘Wow’ three times. A new favorite!”

Ingredients You’ll Need

Turkish Eggs are traditionally made using pantry staples that you might already have on hand.

Yogurt

Turkish yogurt is ideal, but Greek yogurt works perfectly. Use unsweetened, thick, and creamy yogurt since it forms the base of the dish.

Fresh Herbs

We use fresh dill and mint, but parsley, cilantro, or oregano also work. Pick what’s fresh and in season—or what’s in your garden.

Garlic

Raw garlic adds amazing flavor but can easily overpower the dish. Start with ½ clove (or even less), finely grated or minced.

Eggs

Use the freshest eggs you can find—fresh whites hold together better when poached.

Butter

We prefer unsalted butter (hello, Kerrygold lovers!). Margarine or even olive oil can be used in a pinch.

Spices

Traditionally Aleppo pepper is used, but chili flakes and smoked paprika make a delicious alternative.

How to Make Turkish Eggs

1. Prepare the Yogurt Base

In a bowl, mix:

Yogurt
Grated garlic
Chopped dill and mint
Salt and pepper

Set aside while you prepare the eggs.

2. Poach the Eggs

Poaching is easier than you think!

Bring a deep pot of water to a boil.
Add 1 tablespoon vinegar.
Use a spoon to create a gentle vortex.
Crack an egg into the center.
Cook for 2–3 minutes for a runny yolk.
Remove with a slotted spoon. Repeat with the second egg.

Tip: Don’t salt the water—salt causes egg whites to break apart.

3. Make the Spiced Butter

In a small pan:

Melt butter over medium heat.
Once bubbly, add chili flakes and smoked paprika (or Aleppo pepper).
Stir until the butter turns fragrant and deep red.

4. Assemble the Dish

Spread a generous layer of the herbed yogurt onto a plate or shallow bowl.
Add the poached eggs.
Spoon the warm spiced butter over the top.
Finish with extra herbs and freshly cracked black pepper.

Serving Suggestions

Serve Cilbir with:

Warm crusty bread
Toasted sourdough
Pita or Turkish simit
Sliced cucumber and tomatoes

It’s perfect for breakfast or brunch—but honestly, we make it for dinner too.

Expert Tips

Go light on raw garlic at first—you can always add more.
Use the freshest eggs possible for neat poaching.
Make it mild by swapping chili flakes for sweet paprika.
Greek yogurt works just as well as Turkish yogurt.