How to Make the Perfect Turkish Eggs
Turkish · Easy · 20 min · 2 servings
Turkish eggs, known as cilbir, is an elegant Ottoman breakfast dish of poached eggs nestled on a generous bed of cool garlic yogurt and finished with a vibrant drizzle of Aleppo pepper-infused butter. It is deceptively simple yet extraordinarily flavorful and deeply satisfying.
Why this recipe works
This Turkish Eggs recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 large eggs
- 250 g full-fat plain yogurt
- 2 cloves garlic minced
- 3 tbsp unsalted butter
- 1 tsp Aleppo pepper or sweet paprika
- 1 tbsp white vinegar
Step by step instructions
Step 1: Prepare the Garlic Yogurt
Combine yogurt with minced garlic and a generous pinch of salt in a bowl. Whisk until smooth and creamy. Spread the garlic yogurt generously across the base of two warmed wide serving bowls.
Step 2: Poach the Eggs
Bring a wide pan of water to a gentle simmer and add the white vinegar. Create a gentle whirlpool with a spoon, then carefully crack each egg in and poach for exactly 3 minutes for a fully set white and runny yolk.
Step 3: Make the Spiced Butter
While the eggs poach, melt butter in a small saucepan over medium heat. Add Aleppo pepper or paprika and swirl the pan for 1 minute until the butter turns a deep orange-red and smells nutty and fragrant.
Step 4: Assemble and Serve
Lift poached eggs out with a slotted spoon, gently pat dry with paper towel, and place two eggs on top of the yogurt in each bowl. Immediately drizzle the hot spiced butter all over, add fresh dill if desired, and serve with crusty bread.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Aleppo pepper → a mixture of sweet paprika and a pinch of cayenne pepper
- poached eggs → soft-boiled eggs peeled and halved if poaching feels difficult
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using cold yogurt straight from the refrigerator which clashes unpleasantly with the hot eggs
- Over-poaching the eggs until the yolk is hard, which removes the essential richness of the dish
Nutrition facts
Per serving: 340 calories, 18g protein, 10g carbs, 26g fat, 1g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →