Cilbir - Turkish Eggs in Yogurt

This quick and satisfying dish of Cilbir - Turkish Eggs in Yogurt is a traditional breakfast dish that combines perfectly poached eggs with creamy yogurt, aromatic spices, and a drizzle of sizzling butter.

When it comes to Cilbir, there are varying opinions on whether to include dill in the yogurt. However, whether you choose to add it or not, this recipe can be served with or without pita. But let's be honest, having something to soak up the delectable blend of yolk and garlic yogurt is highly recommended. Cilbir is simply improved when accompanied by a slice of bread for dipping.

The origins of Cilbir or Turkish Poached Eggs on Yogurt is unclear, however, the inclusion of spiced butter drizzled over the garlic yogurt and poached eggs is the kind of easy dish you can make for a quick breakfast or fussfree dinner.

Ingredients and substitutions for Cilbir - Turkish Eggs in Yogurt

• Eggs: Room temperature eggs are best which helps keep the water temperature high to make cooking these a breeze.
• Greek yogurt: Thick plain Greek yogurt serves as the best bed for the eggs. You can replace with plain regular yogurt.
• Garlic: Fresh minced garlic helps add a real savoriness to the dish, though you can replace with garlic granules, if this is all you have on hand.
• Dill: Fresh dill isn't essential, but this compliments the garlic yogurt perfectly.
• Aleppo pepper: Aleppo pepper has a flavor that most closely resembles Ancho Chile Powder with a dash of salt, as it is 'slightly salty and has mild Cumin-like undertones'. A good substitute, if you have neither, is an equal large pinch of cayenne pepper, cumin powder, sumac (which is a Middle Eastern spice mix) and ½ teaspoon smoked paprika.

See recipe card for quantities.

How to make Cilbir - Turkish Eggs in Yogurt:

Step 1: Create the garlic yogurt: Combine garlic and dill with the yogurt and set aside.

Step 2: Boil the water: Pour the vinegar into your water and boil.

Step 3: Aleppo pepper sauce: Melt butter and aleppo pepper in a small saucepan on medium heat until the butter is melted.

Step 4: Poach your eggs: Crack the eggs into a small bowl and slide into the boiling water, simmering until cooked.

Step 5: Serve: Spoon the yogurt onto a plate, drain the eggs and place on top of the yogurt. Drizzle a little of the aleppo pepper over the eggs, serve with a slice or two of quartered pita and enjoy!

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Cilbir - Turkish Eggs in Yogurt

Sylvie Taylor

Cilbir - Turkish Eggs in Yogurt recipe is a traditional breakfast dish that is quick and satisfying. Combining perfectly poached eggs with creamy yogurt, aromatic spices, and a drizzle of sizzling butter, you'll be impressed with this savory breakfast.

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Prep Time 15 minutes mins

Cook Time 3 minutes mins

Total Time 18 minutes mins

Course Breakfast

Cuisine Turkish

Servings 2

Calories 285 kcal

Ingredients

  

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Garlic Yogurt

• 285 grams / 1 cup plain full fat Greek yogurt
• 1 tablespoon fresh dill finely chopped
• 2 cloves garlic finely crushed

Eggs

• 4 eggs 2 per person
• 80 milliliters / ⅓ cup white vinegar see note

Spiced Butter

• 30 grams / 2 tablespoons butter
• 1 teaspoon Aleppo pepper mix see note for alternative
• Warmed pita quartered to serve

Instructions

 

• Place the yogurt, dill, garlic into a bowl and stir to combine.
• Add salt and pepper according to personal preference and set aside.
• Place enough water to reach halfway up a small saucepan and boil. Once it reaches a rolling boil, add in the vinegar and stir to make a swirl.
• Meanwhile for the aleppo pepper, melt the butter in a small saucepan and add the pepper and set aside.
• Crack each egg into a small bowl and slide into the water separately, flipping carefully after 1 minute to cook evenly.
• Cook until the yolk has a thin film of white over the top (it will happen gradually and then suddenly so pay close attention), the eggs will cook in approximately 2-2 ½ minutes.
• Spoon half the yogurt mixture onto your serving plates.
• Remove the eggs from the heat and drain. Spoon on top of the yogurt and drizzle over a little aleppo butter sauce.
• Serve immediately with some pita bread on the side.
• Enjoy!

Notes

• Make this your own: Add extra ingredients such as fresh herbs like dill or mint, crispy bacon or pancetta, or even toasted bread for a delightful crunch.
• Vinegar in your poaching water: If you are apprehensive in poaching eggs, add the vinegar to the water as this will help keep the eggs whole when they hit the water. The vinegar will lightly flavor the water and eggs, but won't be overly noticable when served.
• Aleppo pepper substitute: Aleppo pepper isn't likely something most have in their kitchen and neither did I. When you google Aleppo pepper it notes the flavor most closely resembles Ancho Chile Powder with a dash of salt, as it is 'slightly salty and has mild Cumin-like undertones' so a good substitute if you have neither is an equal large pinch of cayenne pepper, cumin powder, sumac (which is a Middle Eastern spice mix) and ½ teaspoon smoked paprika.

Adapted from Ozlem's Turkish Table

Nutrition

Calories: 285kcal

Keyword breakfast, brunch

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