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Turkish Eggs (Cilbir) Recipe

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4.3 from 7 reviews

Turkish Eggs, also known as Cilbir, is a traditional Turkish breakfast dish featuring perfectly poached eggs served on a bed of garlicky herbed yogurt and topped with a warm, spiced butter sauce. This elegant yet simple recipe combines fresh dill, mint, and spices to deliver a flavorful, creamy, and comforting meal in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

Yogurt Base

  • 1 cup Turkish or Greek yogurt
  • A handful fresh dill, finely chopped
  • A handful fresh mint leaves, finely chopped
  • 1/2 garlic clove, crushed or grated
  • Salt and pepper, to taste

Eggs

  • 2 eggs
  • 1 tablespoon vinegar

Spiced Butter Sauce

  • 2 oz butter (55g)
  • 1 teaspoon chili flakes
  • 1/2 teaspoon smoked paprika

Instructions

  1. Prepare the herbed yogurt: Finely chop the dill and mint leaves. Crush or grate the half garlic clove. Combine these herbs and garlic with the yogurt in a bowl. Season generously with salt and freshly ground black pepper. Set aside to let the flavors meld.
  2. Poach the eggs: Fill a deep pot with water and bring it to a vigorous boil. Add 1 tablespoon of vinegar to the water and stir to create a swirling vortex. Crack one egg into the center of the vortex gently. Cook the egg for exactly three minutes for a runny yolk. Remove with a slotted spoon and set aside. Repeat with the second egg.
  3. Make the spiced butter sauce: While the eggs are cooking, melt the butter in a pan over medium heat. Once the butter starts to bubble, add the chili flakes and smoked paprika. Stir while the spices infuse the butter, creating a vibrant, aromatic sauce. Remove from heat once combined.
  4. Assemble the dish: Spread a thick layer of the garlicky herb yogurt evenly onto a serving plate or in small bowls. Carefully place the poached eggs on top of the yogurt bed.
  5. Finish and garnish: Drizzle the warm spiced butter sauce generously over the eggs and yogurt. Add a few fresh mint and dill leaves and sprinkle extra freshly ground black pepper to serve.

Notes

  • Use fresh herbs for the best flavor.
  • Adding vinegar to the poaching water helps the egg whites coagulate more neatly.
  • Cook eggs exactly three minutes for runny yolks; increase time slightly if you prefer firmer yolks.
  • Serve immediately to enjoy the contrast of warm butter sauce with cool yogurt.
  • This dish pairs well with crusty bread or toasted pita for dipping.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Turkish
  • Diet: Gluten Free

Find it online: https://recipeteach.com/turkish-eggs-cilbir-recipe/