Cilbir are Turkish eggs that are so full of flavor and taste as good as they look! Imagine perfectly poached eggs, served on top of a creamy garlic yogurt with a drizzle of spice infused oil that brings it all together. Grab that crusty bread to scoop it all up…Yum!
Move over boring eggs on toast and welcome to Cilbir! These Turkish eggs are so delicious and look almost too pretty to eat. The different textures and flavors all work in harmony together to create the perfect dish. With 6 ingredients and 15 minutes, you can recreate these mouthwatering Turkish eggs! It's also healthy and high in protein making it the perfect breakfast to kickstart your day!
The base is a creamy garlicky yogurt which is topped with poached eggs, finished with a spicy oil to add a little kick and beautiful orange color. Served with crusty bread to mop up the runny eggs yolks and all the goodness left on the plate which is the best part! These Turkish eggs are easy enough to make for a weekday breakfast or great to serve for family and friends for a weekend brunch.
I absolutely love Turkish food, and especially Turkish breakfast. It's actually one of my favorite things to eat when I travel to the Middle East. Whilst I haven't been to Turkey yet, I love traveling to Dubai which has a large Turkish community and influence. I enjoy indulging in Turkish cuisine then learn how to make the dishes at home. Falafel and sumac onions are some other favorites I love to make.
Making poached eggs can sometimes be a little daunting, but don't worry I have you covered! I've included simple step by step instructions to walk you through and show you they’re so much easier than you think. Some other of my egg recipes to try are my crispy feta eggs, Persian omelette and Mediterranean frittata.
Table of Contents
Why you'll love this recipe
- Quick and easy: Made in 15 minutes and 6 simple ingredients
- Absolutely delicious! Cilbir is mouthwatering and so full of flavor, making you want more with every bite
- Perfect for any occasion: Enjoy these Turkish eggs for breakfast, weekend brunch, or even a light lunch or dinner
- Customizable: Adjust the spice level, garlic and herbs to create your perfect harmony
Ingredients and Substitutions
- Eggs are the star of the show to make these Turkish eggs! Use the freshest eggs you can find, I always prefer using organic pasture raised eggs
- Aleppo pepper (pul biber) is a unique pepper flake originating from Turkey and what is used to make the spicy oil. It adds a subtle smokey heat which is not as spicy as red pepper chilli flakes. You can substitute with a blend of red pepper flakes, cayenne pepper and smoked paprika
- Greek yogurt is the base of our creamy sauce. Choose plain Greek yogurt, it can either be full fat or non-fat which is in my recipe. Feel free to substitute with dairy free yogurt if needed
- Garlic is finely grated and mixed into the yogurt that adds a lovely flavor. You don't need too much as you don't want it to overpower the dish
- Extra virgin olive oil is infused with the aleppo pepper to make the lovely spicy oil. Butter can be substituted, but I personally prefer olive oil for its flavor and health benefits
- Vinegar helps the eggs poach beautifully. White vinegar, wine vinegar or apple cider vinegar work great. Don't use a dark vinegar such as balsamic vinegar which will discolor your eggs
- Garnish with fresh herbs such as fresh dill and mint, adding a touch of brightness. Parsley is a good substitute if you don't have dill or mint on hand
- Bread for serving, traditionally served with warm simit (a Turkish bread with a sesame crust), but regular crusty bread, pita bread or bagels are wonderful too! I also love it with barbari bread which is a Persian flatbread
How to make Cilbir Turkish Eggs
Make this delicious Turkish breakfast at home in no time. You'll be surprised how easy it is to make. Follow my simple steps below.
In a bowl add yogurt, finely grated garlic and a pinch of salt. Mix to combine and leave aside for 15 minutes (to get to room temp) while you prepare next steps
Heat olive oil in a small pan over low heat. Add aleppo pepper and let it infuse for one minute. Turn the heat off
In a pot, bring water to a boil then reduce to medium heat. Add vinegar and stir through
When water returns to a gentle simmer, use the handle of a wooden spoon and stir the water rapidly clockwise to create a vortex/whirlpool
Crack one egg in a small bowl and gently pour into the swirling vortex
For the remaining eggs, create another vortex and add eggs in one at a time TIP: move in a clockwise direction so you know the order the eggs were dropped
Cook for 3-4 minutes then use a slotted spoon and remove eggs in the order they were placed in the water
Put eggs on a plate with a paper towel to remove excess water
To serve, spread yogurt across the base of the plate, add poached eggs on top, a pinch of salt and drizzle with the aleppo pepper oil
Tips and Tricks
- Ensure yogurt sauce comes to room temperature for at least 15-20 minutes. If served cold, it will impact the eggs
- Carefully watch the aleppo pepper chili oil as the chili flakes can burn easily. Only cook on low heat for a minute or so to infuse it
- When poaching the eggs, wait until the water has reduced to a gentle simmer and not boiling anymore, otherwise the eggs can become tough
- Swirl the water to create a whirlpool before gently pouring in the egg. Do this for each egg separately so they all have their own vortex to cook in
- Remove eggs with a slotted spoon so excess water drains out, then place on a plate with a paper towel before serving. This is to prevent adding water to the dish
Storage Instructions
- Cilbir is best enjoyed fresh to enjoy at its finest. I recommend poaching fresh eggs for the best texture
- You can however store any leftover yogurt sauce in the fridge for up to 3 days.
FAQs
Cilbir is a delicious Turkish breakfast dish consisting of garlic yogurt sauce, topped with poached eggs and drizzled with a spiced chili oil
The base is thick Greek yogurt seasoned with minced garlic, poached eggs and pul biber (aleppo pepper) butter sauce or chili oil
Poached eggs will take 3-4 minutes to cook, depending on how runny you like the egg yolk
Traditionally Turkish eggs are eaten with simit which is a Turkish bread, similar to a bagel. You can also enjoy Turkish eggs with pita bread or any toasted bread
More Egg Recipes
Looking for other egg recipes like this? Try these:
More Easy Breakfasts
These are some of my favorites:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Cilbir - Turkish Eggs photo on Instagram so I can share the love!
Recipe
Cilbir - Turkish Eggs (Ready in 15 minutes with 6 Ingredients)
Ingredients
- 1 cup plain Greek yogurt - I've used non fat yogurt
- 1 garlic clove
- 4 large eggs
- 1 teaspoon Aleppo pepper (Pul Biber) - *refer notes for substitute
- 2-3 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- Salt and black pepper to taste
- Garnish fresh herbs such as dill, fresh mint or parsley
Instructions
- Finely grate the garlic clove and add to the yogurt with a pinch of salt and stir togetherAllow the yogurt to come to room temperature for 15-20 minutes while you prepare the rest of the dish
- Add olive oil to a small saucepan and heat over a low heat. Add the aleppo pepper flakes and heat for one minute to infuse the oil then turn the heat off
- Bring a pot of water to a light boil. Reduce to medium heat, add the vinegar and stir through the water
- Once the water returns to a gentle simmer and not boiling anymore, use a wooden spoon to stir the water rapidly in a clockwise direction to create a vortex/whirlpool
- Crack one egg into a small bowl and ensure the yolk is intact. Gently pour the egg into the swirling vortex. You should see the egg white wrap around the egg
- Move on to the second egg by creating another vortex and repeat the above step for the remaining eggs, moving in a clockwise direction so you know the order the eggs were dropped. *If needed, you can use a spoon to guide and separate the eggs from eachother while cooking
- Cook for 3-4 minutes, depending on how runny you like the egg yolks. Using a slotted spoon, gently remove eggs in the order they were placed in the waterPlace eggs on a plate lined with a paper towel to remove excess water
- To plate up, add the yogurt to the serving plates and use the back of a spoon to spread the yogurt to cover most of the plate, and create a slight concave base. Gently place the poached eggs on top of the yogurt then add a pinch of salt and drizzle with the aleppo pepper infused oilTop with fresh herbs and serve with crust bread and enjoy your delicious Cilbir - Turkish Eggs!
Notes
- If you can't get aleppo pepper, substitute with a blend of red pepper flakes, cayenne pepper and smoked paprika
Comments
No Comments