Turkish Eggs with Yoghurt and Chilli Butter - Cilbir

Turkish Eggs with Yoghurt and Chilli Butter - Cilbir - Cilbir is a dish in which soft Poached Eggs are added to a base of Garlic Yoghurt and topped with a Chilli Oil/Butter.

The poached eggs ooze onto the creamy Yoghurt and the vibrant smoky spice infused Chilli Oil combines with both to create a gorgeously balanced and delicious breakfast that can be served with Turkish Bagel (Simit) or crusty bread.

What is Cilbir?

Çılbır pronounced chiburr and it is a popular Turkish Breakfast or Brunch dish. In this recipe, room temperature yoghurt is combined with Garlic in a dish. This is topped with Poached runny Eggs. Then a Chilli Butter (Aleppo Chilli) is drizzled over the top. It is often garnished with Dill or Parsley.

Now as simple as it sounds, there is a bit of dancing to be done in between. Not because dancing is a requirement when making Cilbir. But because it is necessary to time things in a way that means a hip thrust here and there may be necessary.

So being organised is key.

Cilbir is ready to eat in 15 minutes max and you need very few ingredients to make it, so it is best to be organised.

As you know, my love for Eggs is endless and so having them for breakfast is a daily occurrence in our house.

Here are some favourites Menemen - Turkish Scrambled Eggs, Afghan Eggs, Shakshuka - Eggs Poached on a rich tomato sauce.

Why you will love Cilbir

Quick and Easy Recipe
Easy to make and ready to eat in 15 minutes!

Perfect for Breakfast, Brunch or Lunch
You can eat it at any time of the day!

It is delicious!
For such a simple recipe, this recipe is packed full of flavour.

Healthy-ish
Yes this is a healthy breakfast despite the butter sauce. It is calorie dense but high in protein. You can cut back on the Yoghurt and Butter if you like. As it is so rich and filling, I tend to eat it for brunch.

Ingredients needed for Cilbir

Full ingredient and measurements can be found in the recipe card at the bottom of the page. Here is what you'll need to make Cilbir:

Eggs

These are poached in water seasoned with salt and pepper. Eggs must be fresh as they are easier to poach and will stay intact. Although not necessary, it is best to use Organic and Free Range Eggs as they really are the star of the show.

Plain Greek Yoghurt

Use full fat room temperature Greek or Turkish Yoghurt if you can find it. You need a good thick Yoghurt that is creamy. Watery Yoghurt won't work here. You can use Dairy Free Yoghurt too.

Garlic

Crushed or sliced is best. If you grate or microplane it, it can be overpowering. See this article on the best way to prep garlic. Adjust quantity according to your preference.

Aleppo Pepper (Pul Biber)

This is a Turkish Ground Pepper. It is mild, slightly sweet and smoky.

Butter and Olive Oil

Salted Butter adds loads of flavour and Olive Oil stops the butter from burning. Both infuse with the Chilli to create a flavourful Chilli Butter/Oil.

Salt and Pepper

For seasoning.

Herbs (Optional)

Use fresh Dill, Parsley or Mint to garnish. You can also use Micro Herbs or Coriander.

Bread

Serve with Simit, Crusty Bread, Pitta Bread, Flat Bread,, Bagels or Barbari Bread.

How to make Turkish Eggs

Step 1 - Make the Yoghurt Base.

Combine the Yoghurt, Garlic, Salt and Pepper in a wide shallow bowl. Mix and set aside at room temperature.

Step 2 - Poach the Eggs

Fill a large deep pot with Water.

Note - You need at least 3 inches of Water.

Seive Eggs over a fine mesh strainer over a small bowl and gently swirl to remove excess Egg Whites.

Note - For smaller Eggs this isn't necessary.

Place Eggs into individual ramekins.

Bring the Water to a simmer.

NOTE - Don’t let the Water boil. Turn the heat down to medium low.

Gently stir the Water to create a vortex and lower the Eggs into the Water.

Cook the Eggs for 2 - 2.5 minutes max. Check at 2 minutes, if the Whites are still jiggly, lower them for another 30 seconds.

Remove with a slotted spoon onto a plate lined with paper towels.

Step 3 - Make the Chilli Butter Oil

Melt the butter in a small pot over medium heat.

Add Oil.

Whisk in the Aleppo Chilli then remove from the heat.

Step 4 - Assemble

Add Poached Eggs to the Garlicky Yoghurt.

Spoon over the chilli butter, season with a little salt and pepper, scatter over Herbs and serve with crusty bread.

 

Serving Suggestions

Turkish eggs can be served throughout the day. They are great for breakfast, brunch, lunch or dinner.

They are great served with Turkish Bagel/Simit, any crusty toasted bread or warm pitta bread.

Expert Tips and Tricks

Use fresh Eggs

Fresh eggs are easier to poach. Eggs that are not fresh will NOT work!

Use room temperature Yoghurt

If the yoghurt is cold, it is better to warm the yoghurt in a bowl over a pot of simmering water. For best results, remove the Yoghurt from the fridge at least 10 minutes before using.

Should I use Vinegar to poach the Eggs

Many recipes call for adding Vinegar or even Lemon Juice to the Water when poaching Eggs. I use neither and it works perfectly fine.

Make sure the water is NOT boiling

If the Water is too hot, the Yolk will make a run for it and completely separate from the Whites. Or you can end up with hard eggs.

Butter Sauce

We add Oil to the Butter Sauce to stop the Butter from burning. Cook it over low heat for a minute or 2. This is just to infuse the flavour of the Aleppo Chilli into the Butter.

Remove Eggs to a plate lined with tissue paper

This will help drain the excess water from the Eggs.

Make Ahead and Storage

How to Make ahead

The yoghurt can be made 2 days ahead and stored in the fridge for up to 2 days. Just take it out of the fridge at least 20 minutes before serving and give it a good mix. The Butter can also be made in advance. Simply reheat for 30 seconds - 1 minute before using. Poached Eggs can also be made in advance and stored in the fridge for up to 2 days.

Storage

I wouldn’t recommend making Cilbir in advance. It is best enjoyed fresh but as mentioned, the various elements can be made a day or 2 beforehand.

Variations

Feta

Crumbled Feta on top tastes incredible.

Poached Eggs

If you struggle with poached Eggs, make soft boiled Eggs instead (7 minutes).

Aleppo Pepper

If you cannot find Aleppo Pepper, use a combination of Smoked Paprika and Cayenne Pepper instead.

More Brunch Egg Recipes:

Braised Eggs and Butterbean Shakshuka

Egg, Mushroom, Potato and Spinach Hash

Moroccan Shakshuka

Afghani Breakfast Eggs with Potatoes

Masala Omelette

Green Shakshuka

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