Recipe

Turkish Eggs (Çilbir)

Whipped garlicky yogurt, jammy eggs, Aleppo pepper butter, herbs, and toast for scooping.

By Matt Campbell

•

4.8

Turkish eggs (çılbır) with poached eggs on garlicky yogurt, drizzled with red chili butter and topped with fresh dill, served with toasted bread on a rustic plate

Çılbır, also known as Turkish eggs, is one of those dishes that feels a little fancy but cooks like a weeknight: a cool, tangy swoop of garlicky yogurt, eggs with runny yolks, and a warm butter sauce that smells like toasted spices. You drag toast through the whole thing like you are cleaning up evidence of a very good decision.

This version keeps everything accessible. No specialty tools, no rare ingredients, and no stress if your “poach” looks more like “gentle simmer situation.” The yogurt and butter do the heavy lifting, and they are extremely forgiving friends.

Why It Works

Big flavor with small effort: garlicky yogurt plus chili butter tastes like you planned ahead, even if you did not.
Perfect texture contrast: cool yogurt, warm butter, and a runny yolk that turns into sauce the second you cut in.
Flexible egg options: do classic poached eggs or quick jammy soft boiled eggs if poaching is not your thing.
Family friendly: you can keep the butter mild and let spice lovers add heat at the table.

Pairs Well With

Storage Tips

Çılbır is best fresh, but you can absolutely prep parts of it so breakfast feels like cheating in a good way.

What to store

Garlicky yogurt: store in an airtight container in the fridge for up to 3 days. Garlic gets stronger as it sits, so keep that in mind.
Spiced butter: store in a small jar in the fridge for up to 1 week. It will solidify. Rewarm gently in a small pan or microwave in short bursts.
Eggs: for best texture, cook eggs fresh. If you must, soft boiled eggs can be cooked ahead, chilled promptly (within 2 hours), and peeled within 2 days, then warmed briefly in hot water before serving.

Reheating tips

Do not microwave the yogurt. Keep it cold or room temp.
Warm the butter sauce separately and drizzle right before eating.

Common Questions

What is çılbır?

Çılbır is a Turkish dish of eggs served over garlicky yogurt and topped with spiced butter, often with Aleppo pepper or red pepper flakes. It is typically eaten with bread for scooping.

Do I have to poach the eggs?

Nope. Poached is classic, but jammy soft boiled eggs are a great shortcut and honestly more consistent for a busy morning. Instructions for both are included below.

What can I use instead of Aleppo pepper?

Use sweet paprika plus a pinch of crushed red pepper. If you want it super mild, just use paprika and skip the heat.

My yogurt looks watery. Did I mess it up?

Probably not. Some yogurt separates naturally. Stir it well, and if it is still loose, use Greek yogurt or strain regular yogurt in a paper towel-lined strainer for 15 to 30 minutes.

Can I make this for a crowd?

Yes. Make a big bowl of garlicky yogurt and a batch of spiced butter, then cook eggs in batches. Plate assembly is fast once the components are ready.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan or deep skillet (for poaching or boiling eggs)
Small skillet or small saucepan (for spiced butter)
Mixing bowl (for yogurt)
Whisk or spoon
Slotted spoon (helpful for poached eggs)
Toaster or skillet (for bread)

I love recipes that feel like a restaurant brunch plate but are secretly built from things you already have. The first time I made çılbır, I was aiming for “quick breakfast” and ended up standing at the counter, toast in hand, doing that quiet nod you do when something is way better than it has any right to be. Cool yogurt, warm chili butter, and a yolk that turns into sauce is a combo that does not miss. It is relaxed, a little messy, and exactly the kind of kitchen chaos I can get behind.

Turkish Eggs (Çilbir)

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Ingredients

Garlicky yogurt

1 1/2 cups plain Greek yogurt (whole milk recommended)
1 small garlic clove, finely grated or mashed (about 1 teaspoon)
1/2 teaspoon kosher salt, plus more to taste
1 to 2 tablespoons warm water (optional, to loosen for a swooshable texture)

Eggs

8 large eggs
1 tablespoon white vinegar (optional, helps eggs hold shape when poaching)
Kosher salt

Spiced butter

4 tablespoons unsalted butter
1 teaspoon Aleppo pepper (or 1 teaspoon sweet paprika plus a pinch of crushed red pepper)
1/2 teaspoon ground cumin (optional but great)

To serve

2 to 4 slices crusty bread, toasted (sourdough, country loaf, or pita)
2 tablespoons chopped fresh dill and/or parsley
Freshly ground black pepper

Milder family version (quick variation)

Use only 1/2 teaspoon sweet paprika in the butter (skip crushed red pepper)
Add a small squeeze of lemon over the top for brightness without heat
Serve chili flakes on the side for adults who want more kick

Instructions

Make the garlicky yogurt. In a bowl, whisk together the Greek yogurt, garlic, and salt. If you want that classic silky base, whisk in warm water 1 tablespoon at a time until it loosens slightly. Set aside while you cook the eggs (10 to 15 minutes at room temp is totally fine). Cold yogurt is fine too, but room temp is extra cozy.
Make the spiced butter. In a small skillet or saucepan over medium-low heat, melt the butter. Once melted, stir in Aleppo pepper and cumin (if using). Cook for 30 to 60 seconds until fragrant and brick red. Turn off the heat. Do not let the spices burn. If the butter starts to brown fast, lower the heat.
Choose your egg path.
- Classic poached: Fill a saucepan with 2 to 3 inches of water and bring to a gentle simmer (not a rolling boil). Add vinegar if using. Crack an egg into a small bowl. Stir the water to create a gentle swirl, then slide the egg in. Repeat with remaining eggs, giving each a little space. Poach 3 to 4 minutes for runny yolks. Lift with a slotted spoon and blot briefly on a paper towel. Tip: very fresh eggs hold together best, and overcrowding is the quickest way to get wispy chaos.
- Jammy soft boiled (easy mode): Bring a pot of water to a boil. Gently lower in eggs, then lower the heat to a gentle boil so the eggs do not bounce around and crack. Boil 6 1/2 to 7 1/2 minutes (about 7 minutes from fridge-cold) for jammy yolks, then move eggs to a bowl of cold water for 1 to 2 minutes. Peel carefully.
Toast the bread. Toast until crisp on the edges. You want it sturdy enough to scoop without turning into soup immediately.
Assemble. Spread the garlicky yogurt on plates or shallow bowls (about 1/3 cup per plate if serving 4). Nestle the eggs on top (2 per person is the move). Spoon the warm spiced butter over everything. Finish with dill and/or parsley, black pepper, and a pinch of salt if needed.
Eat immediately. Cut into the yolk and let it mingle with the yogurt and butter. Use toast to scoop like your job depends on it.

A spoon swirling thick garlicky yogurt on a plate, ready for poached eggs

Nutrition information is estimated.

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