If you have not yet experienced the rich, velvety delight of the Cilbir (Turkish Eggs in Yogurt) Recipe, get ready for a breakfast that feels like a warm hug in every bite. This traditional Turkish dish combines perfectly poached eggs nestled in creamy, garlicky yogurt, all drizzled with a spicy, fragrant butter sauce that sings with Aleppo pepper and cumin. It’s incredibly simple yet luxuriously satisfying, bridging textures and flavors in a way that turns an ordinary morning into an extraordinary ritual. Once you try this, you’ll wonder how breakfast ever felt complete without it.
Ingredients You’ll Need
The magic of Cilbir (Turkish Eggs in Yogurt) Recipe lies in how effortlessly a handful of everyday ingredients come together to create something so vibrant and soulful. Each element contributes to the harmonious balance of tang, spice, creaminess, and herbal freshness that makes this dish unforgettable.
- 1 cup low-fat Greek yogurt: A thick, creamy base that adds tang and richness, essential for that classic smooth texture.
- 2 tablespoons chopped fresh parsley, divided: Freshness to brighten the dish and add a pop of green color.
- 1 teaspoon dried mint, divided: A subtle herbaceous note that beautifully complements the yogurt.
- 1 teaspoon granulated garlic: Infuses a gentle garlic flavor without overpowering the delicate balance.
- 1 teaspoon sea salt, divided: Enhances flavors and seasons both yogurt and eggs perfectly.
- 4 eggs: Poached just right for a runny yolk that enriches the dish with its lusciousness.
- 1/4 cup butter: Forms the base for the smoky, spiced sauce that finishes the dish.
- 2 teaspoons Aleppo pepper flakes: Offers a mild heat and fruity warmth that’s signature to Cilbir.
- 1/2 teaspoon paprika: Adds depth and a subtle smokiness to the butter sauce.
- 1/2 teaspoon cumin: Brings earthiness and warmth, enhancing the complexity of the topping.
- 1 tablespoon vinegar: Helps the eggs poach perfectly by setting the whites quickly.
- To serve – pita bread or toast: Provides the perfect vehicle for scooping up every last bit of this flavorful feast.
How to Make Cilbir (Turkish Eggs in Yogurt) Recipe
Step 1: Prepare the Yogurt Mixture
Start by mixing the Greek yogurt with half of the fresh parsley, half of the dried mint, the granulated garlic, and half the sea salt. This blend creates a bright, creamy bed for your eggs, layering in herbs and seasoning right from the start, ensuring every spoonful bursts with flavor and texture.
Step 2: Spread the Yogurt
Spread this yogurt mixture evenly across a large serving plate and let it rest at room temperature. This step allows the yogurt’s flavors to open up, while the room temperature helps create a lovely contrast when the warm eggs and spiced butter arrive.
Step 3: Make the Spiced Butter Sauce
Melt the butter in a small saucepan over medium-high heat, then add the Aleppo pepper flakes, paprika, and cumin. Stir these fragrant spices into the butter and turn off the heat. Letting the butter sit while you poach the eggs lets the spices infuse fully, creating that iconic rich and warming drizzle.
Step 4: Poach the Eggs
Bring a pot of water with at least three inches of depth to a boil, adding vinegar to help the eggs hold their shape. Once boiling, reduce to a gentle simmer. Crack each egg into a small bowl, then slip them gracefully into the water. Poach for about 2 1/2 to 3 minutes until whites are set and yolks are beautifully runny.
Step 5: Assemble the Dish
Remove each egg carefully with a slotted spoon and place them on the creamy yogurt bed. This layering creates a gorgeous contrast between the smooth tanginess of the yogurt and the luscious egg yolk awaiting to be broken and mixed.
Step 6: Add the Spiced Butter and Garnishes
Drizzle the spiced butter over the eggs and yogurt, sprinkling with the remaining parsley, dried mint, and salt. This finishing touch frames the dish with vibrant color, aromatic spice, and a seasoning balance that makes every mouthful a dance of flavors.
Step 7: Serve with Bread
Serve immediately alongside toasted pita or your favorite crusty bread. The bread isn’t just a side; it’s your tool for scooping and soaking up all the luscious sauces, so don’t be shy with it!
How to Serve Cilbir (Turkish Eggs in Yogurt) Recipe
Garnishes
Fresh herbs, especially more parsley or a sprinkle of dill, add brightness and crunch. For extra zing, a light drizzle of good quality olive oil or a sprinkle of za’atar can elevate the dish further, inviting you to experiment with flavors without taking away from the authentic experience.
Side Dishes
Cilbir is wonderfully served with warm pita or crusty bread, but it also partners beautifully with simple salads of cucumber and tomato tossed in lemon juice. If you want to expand the meal, roasted vegetables or a light lentil soup can round out this Turkish-inspired breakfast or brunch flawlessly.
Creative Ways to Present
Try serving Cilbir in individual shallow bowls for intimate sharing or arrange the yogurt and eggs on a rustic wooden board, surrounded by herbs and little bowls of extra toppings. Another fun twist isadding a touch of smoked paprika or a cube of crumbled feta on top to introduce complementary textures and flavors.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers of the Cilbir (Turkish Eggs in Yogurt) Recipe, store the yogurt mixture separately from the eggs and spiced butter sauce. This helps maintain the freshest texture. The yogurt mixture can be kept in an airtight container in the fridge for up to three days.
Freezing
This dish is best enjoyed fresh, so freezing is not recommended since the creamy texture of the yogurt and the delicate poached eggs will not hold up well after thawing. For best results, prepare it fresh each time.
Reheating
Reheat gently in a microwave or on the stovetop only the spiced butter if stored separately. Add it fresh to the yogurt and eggs just before serving. Poached eggs do lose their texture on reheating, so it’s better to poach fresh eggs if you need to reassemble.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is preferred for its thickness and creaminess which provides the perfect base for Cilbir, but if you only have regular yogurt, strain it through a cheesecloth for a couple of hours to thicken before using.
What if I don’t have Aleppo pepper flakes?
Aleppo pepper has a mild, slightly fruity heat that is integral to Cilbir. If you can’t find it, substitute with a mild chili flake or smoked paprika mixed with a pinch of cayenne for a similar effect.
How can I tell when the eggs are perfectly poached?
You want firm whites that gently encase a yolk still soft and runny inside. Usually, poaching for 2 1/2 to 3 minutes hits that balance, but timing may vary slightly depending on your stove and egg size.
Is Cilbir traditionally served hot or warm?
Cilbir is typically served warm—the yogurt is at room temperature or slightly chilled, the eggs warm and soft, and the spiced butter hot for drizzling. This temperature contrast enhances the dish’s complexity.
Can I add other toppings or flavors?
Absolutely! While the Cilbir (Turkish Eggs in Yogurt) Recipe is wonderfully authentic on its own, adding ingredients like chopped walnuts, za’atar, or even a drizzle of honey can add interesting layers of texture and taste.
Final Thoughts
Cilbir (Turkish Eggs in Yogurt) Recipe is one of those simple, soul-satisfying dishes that transform any morning into a special occasion. Its combination of creamy yogurt, perfectly poached eggs, and spiced butter is utterly unique yet comforting. I wholeheartedly encourage you to try making it yourself; it’s quick, uses pantry-friendly ingredients, and promises a flavor adventure that feels both exotic and warmly familiar. Once you’ve embraced Cilbir in your kitchen, you might find yourself making it again and again.
Print
Cilbir (Turkish Eggs in Yogurt) Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Low Fat
Description
Cilbir is a traditional Turkish breakfast dish featuring perfectly poached eggs served over a creamy layer of seasoned Greek yogurt, topped with a spiced melted butter sauce made with Aleppo pepper, paprika, and cumin. This flavorful and simple dish pairs wonderfully with toasted pita or bread and offers a delightful balance of creamy, spicy, and savory flavors.
Ingredients
Yogurt Mixture
- 1 cup low-fat Greek yogurt
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried mint
- 1 teaspoon granulated garlic
- 1/2 teaspoon sea salt
Poached Eggs
- 4 eggs
- 1 tablespoon vinegar
Butter Sauce
- 1/4 cup butter
- 2 teaspoons Aleppo pepper flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
Garnish
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried mint
- 1/2 teaspoon sea salt
To Serve
- Pita bread or toast
Instructions
- Prepare the Yogurt Base: In a bowl, mix the Greek yogurt with 1 tablespoon of chopped fresh parsley, 1/2 teaspoon of dried mint, 1 teaspoon of granulated garlic, and 1/2 teaspoon of sea salt until well combined.
- Spread Yogurt on Serving Plate: Evenly spread the seasoned yogurt mixture across a large serving plate and allow it to rest at room temperature to enhance the flavors.
- Make Spiced Butter Sauce: In a small saucepan, melt the butter over medium-high heat. Once melted, add Aleppo pepper flakes, paprika, and cumin. Stir to combine and then remove from heat. Set aside to keep warm.
- Poach the Eggs: Bring a pot of water to a boil, ensuring the water is at least 3 inches deep. Add 1 tablespoon of vinegar to the water and reduce to a gentle simmer. Crack each egg into a small bowl, then gently slide into the simmering water. Poach the eggs for 2 1/2 to 3 minutes until the whites are set and yolks remain runny.
- Place Eggs on Yogurt: Using a slotted spoon, carefully remove the poached eggs from the water and place them gently on top of the prepared yogurt bed.
- Top with Butter Sauce and Garnish: Drizzle the spiced melted butter over the eggs and yogurt. Sprinkle with the remaining chopped fresh parsley, dried mint, and sea salt to finish.
- Serve: Serve immediately with toasted pita bread or your choice of toast to scoop up the creamy yogurt and runny eggs.
Notes
- Use fresh eggs for best poaching results and more intact whites.
- Adjust the amount of Aleppo pepper flakes to control the spice level.
- Serve immediately to enjoy the contrast of warm eggs and cool yogurt.
- Low-fat Greek yogurt keeps the dish light without compromising creaminess.
- Substitute paprika with smoked paprika for a smoky flavor variation.
- Vinegar in poaching water helps egg whites coagulate quickly, resulting in neater poached eggs.
