Turkish Eggs (Çilbir )
Andrea Potischman
Mar 11, 2025
If you’ve ever wondered how to elevate your morning breakfast without much effort, Turkish eggs—also known as Çılbır—are the answer. This simple dish combines creamy yogurt, perfectly poached eggs, and a drizzle of spice-infused extra virgin olive oil. It’s rich in protein, packed with flavor, and an easy way to bring a touch of Mediterranean indulgence to your weekday breakfast or weekend brunch.
Çılbır dates back to the Ottoman Empire, with records of sultans enjoying this dish as far back as the 15th century. Given its simplicity and nourishing ingredients, it’s no wonder this dish has stood the test of time. Traditionally served as a breakfast or brunch staple in Turkey, Çılbır has recently gained international attention for its beautiful presentation and satisfying flavors.
At its core, Çılbır is a comfort food—creamy, savory, and incredibly satisfying. The contrast of cool, garlicky yogurt with warm, runny poached eggs and a drizzle of rich olive oil makes every bite feel luxurious yet light. It’s also a wonderfully balanced dish: the yogurt provides protein and probiotics, the eggs add more protein and healthy fats, and the olive oil lends a heart-healthy touch. Served with crusty bread or pita, it becomes an effortlessly satisfying meal.
The Role of Aleppo Pepper
One of the defining flavors of Çılbır is Aleppo pepper (pul biber in Turkish). This vibrant, deep-red spice comes from sun-dried chili peppers grown in the Middle East, particularly in Syria and Turkey. Unlike fiery hot peppers, Aleppo pepper has a mild heat with a slightly fruity, smoky undertone and a subtle sweetness. It enhances the dish without overwhelming it, adding just the right balance of warmth and complexity.
Why I Prefer Olive Oil Over Spiced Butter
Traditionally, Çılbır is topped with a drizzle of melted butter infused with Aleppo pepper. While delicious, I find that a high-quality extra virgin olive oil achieves a similar effect with a fresher, fruitier finish. The rich, peppery notes of the olive oil beautifully complement the yogurt and eggs while keeping the dish lighter and packed with heart-healthy fats.
How to Poach the Perfect Egg
The key to a great Çılbır lies in perfectly poached eggs. Here are some foolproof tips:
- Use Fresh Eggs: The fresher the egg, the tighter the whites will hold together in the water.
- Add a Splash of Vinegar: A teaspoon of vinegar helps the whites set faster, creating that classic poached egg shape.
- Simmer, Don’t Boil: Keep the water at a gentle simmer—not a rolling boil—to prevent the eggs from breaking apart.
- Create a Whirlpool: Stirring the water before adding the egg helps it stay compact as it cooks.
- Cook Just Right: Aim for 2–3 minutes for a runny yolk or 4 minutes for a slightly firmer center.
Whether you’re looking for a quick weekday breakfast or an impressive yet effortless brunch, Çılbır is a dish that delivers. Its creamy, tangy, and subtly spicy flavors make it a standout on any table, and with just a few simple ingredients, it’s easy to whip up anytime. Try it once, and you’ll wonder why you didn’t make it sooner.
Turkish Eggs (Çilbir )
Ingredients:
For the Yogurt:
- 1 cup plain greek full-fat yogurt, room temperature
- 1 clove garlic, grated
- 1/2 teaspoon cumin
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons fresh dill, finely chopped
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon ground Aleppo chili pepper
- 2 tablespoons good quality Extra Virgin olive oil
For the Poached Eggs:
- 1 tablespoon white vinegar or lemon juice
- 4 large eggs
- Fresh dill, finely chopped, for serving
- Chives, finely chopped, for serving
- Turkish bread or baguette for serving, lightly toasted (optional)
Directions:
- For the Yogurt: In a medium bowl, add the yogurt, garlic, cumin, lemon juice, dill, salt, pepper, and Aleppo pepper; stir to combine and set aside.
- For the Eggs: Bring a large pot of water to a boil over high heat. Mix in the vinegar. Reduce the heat so the water is simmering. Place a plate lined with a paper towel near your workstation.
- Working with one egg at a time, crack an egg into a separate small bowl or ramekin.
- Use a whisk to swirl the water a bit before gently lowering the egg into the simmering water, holding the bowl just above the surface of the water to let the exterior of the egg set as it slides in. Repeat this swirling and lowering process with the remaining three eggs.
- Poach the eggs until the whites are firm and the yolk is set but still soft, about 2 to 3 minutes. Carefully remove the eggs, one at a time, with a slotted spoon and transfer to the prepared plate with a paper towel.
- To Serve: Divide the yogurt between two wide-mouthed bowls or plates, creating two small wells in each. Place two poached eggs per dish. Season the eggs lightly with salt and pepper to taste. Drizzle the olive oil all around the dish and top with dill and chives. Serve warm with toasted bread.
