Quick and Simple Turkish Eggs (Çılbır)

Name: Quick and Simple Turkish Eggs (Çılbır)
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 1
Cuisine: Turkish
Ingredients: 2 large Eggs (fresh, for poaching); 0.5 cup Greek yogurt (or thick natural yogurt, approximately 125g); 0.5 clove Garlic clove (grated or finely minced); 0.25 tsp Salt (to taste); 1 tbsp Butter; 1 tsp Olive oil (optional, for richness); 0.5-1 tsp Chili flakes (ideally Turkish pul biber/Aleppo pepper; or regular chili flakes); 2 tbsp Fresh dill or parsley (chopped, for garnish); 2 slices Bread or pita (toasted, to serve)

This recipe offers a quick and simple breakfast idea featuring Turkish eggs, also known as Çılbır. It combines perfectly poached eggs served over a creamy Greek yogurt base, infused with garlic and seasoned with salt. The dish is topped with a vibrant, sizzling chili-infused butter (often with Turkish pul biber or Aleppo pepper) and fresh herbs, all served alongside toasted bread or pita for dipping. It's an ideal choice for a flavorful and satisfying meal that comes together in minutes.

#Breakfast

#Turkish

#Eggs

#Poached eggs

#Yogurt

#Quick

#Simple

#Brunch

Finished Turkish Eggs with Toast

Recipe Information

Prep Time

Cook Time

12m

Total Time

Servings

Easy

Turkish

English

Nutrition (per serving)

420

Calories

22g

Protein

28g

Carbs

28g

Fat

Chili Butter Pour Over

Ingredients

Eggs
(fresh, for poaching)
2 large
Greek yogurt
(or thick natural yogurt, approximately 125g)
0.5 cup
Garlic clove
(grated or finely minced)
0.5 clove
Salt
(to taste)
0.3 tsp
Butter
1 tbsp
Olive oil
(optional, for richness)
1 tsp
Chili flakes
(ideally Turkish pul biber/Aleppo pepper; or regular chili flakes)
0.5 tsp
Fresh dill or parsley
(chopped, for garnish)
2 tbsp
Bread or pita
(toasted, to serve)
2 slices

Servings: 1

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Poached Eggs on Yogurt

Instructions

0/5 completed

1
In a bowl, combine the Greek yogurt, grated garlic, and salt. Mix well until smooth. Spread this yogurt base evenly onto a serving plate or two separate bowls.
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2m
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In a bowl, combine the Greek yogurt, grated garlic, and salt. Mix well until smooth. Spread this yogurt base evenly onto a serving plate or two separate bowls.
2m
Ensure the yogurt is at room temperature for a better texture and to prevent the poached egg from cooling it down too much.
2
Fill a medium saucepan with about 3-4 inches of water and bring it to a gentle simmer. Crack each egg into a small ramekin or bowl. Carefully slide each egg into the simmering water. Poach for 3-4 minutes until the whites are set and the yolks are still runny.
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5m
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Fill a medium saucepan with about 3-4 inches of water and bring it to a gentle simmer. Crack each egg into a small ramekin or bowl. Carefully slide each egg into the simmering water. Poach for 3-4 minutes until the whites are set and the yolks are still runny.
5m
Add a splash of vinegar to the poaching water to help the egg whites stay together. Don't let the water boil vigorously, as it can break the eggs.
3
While the eggs are poaching, melt the butter in a small pan over medium-low heat. Add the olive oil (if using) and chili flakes. Cook for about 1-2 minutes until the butter is foamy and the chili flakes are fragrant and slightly browned, but not burnt.
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3m
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While the eggs are poaching, melt the butter in a small pan over medium-low heat. Add the olive oil (if using) and chili flakes. Cook for about 1-2 minutes until the butter is foamy and the chili flakes are fragrant and slightly browned, but not burnt.
3m
Keep a close eye on the chili flakes as they can burn quickly. The olive oil helps prevent the butter from burning and adds richness.
4
Carefully remove the poached eggs from the water using a slotted spoon, draining any excess water. Gently place one or two poached eggs on top of the prepared yogurt base in each serving.
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1m
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Carefully remove the poached eggs from the water using a slotted spoon, draining any excess water. Gently place one or two poached eggs on top of the prepared yogurt base in each serving.
1m
Pat the bottom of the slotted spoon with a paper towel to remove extra water before placing the eggs on the yogurt.
5
Pour the hot chili butter mixture evenly over the poached eggs and yogurt. Garnish generously with fresh chopped dill or parsley. Serve immediately with toasted bread or pita for dipping.
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1m
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Pour the hot chili butter mixture evenly over the poached eggs and yogurt. Garnish generously with fresh chopped dill or parsley. Serve immediately with toasted bread or pita for dipping.
1m
Serve immediately to enjoy the warmth of the eggs and butter with the cool yogurt.