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    Home » Recipes

    17th March 2017 Breakfast

    Home » Recipes

    Turkish poached eggs in yogurt - Cilbir

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    Turkish poached eggs in yogurt - 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 Chilli Oil combines with both to create a gorgeously balanced and delicious breakfast.

    Cilbir in a bowl

     

    Turkish poached eggs in yogurt - Cilbir

    Çılbır pronounced chiburr and it is a popular Turkish Breakfast dish.

    In this recipe, room temperature yoghurt is combined with Garlic in a dish.

    This is topped with Poached Eggs.

    Then a Chilli Butter (Aleppo Chilli) is drizzled over the top.

    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.

    Ready to eat in 10 minutes, this is a dish best served with thick buttered crusty toast.

    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, Shakshuka - Eggs Poached on a rich tomato sauce.

    Why you will love Cilbir

    You can eat it at any time of the day.

    It is easy to make.

    It uses store cupboard ingredients. 

    It is delicious!

    Are Turkish Eggs healthy? 

    Yes it is a healthy breakfast despite the butter sauce. It is calorie dense though. So 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

    What you'll need to make Cilbir:

    Eggs - These are poached in water and vinegar or lemon. Eggs must be fresh as they are easier to poach and will stay intact. 

    Plain Greek Yoghurt - Make sure it is full fat and at room temperature. You need a good thick Yoghurt that is creamy. Watery Yoghurt won't work here.

    Garlic - a couple of cloves sliced or crushed. Garlic granules also work but fresh works best.

    Aleppo Pepper (Pul Biber) - Is very mild, slightly sweet and smoky.

    Smoked Paprika - To add a lovely smoky flavour.

    Butter and Olive Oil - Salted butter adds loads of flavour and Olive Oil stops the butter from burning.

    Salt and Pepper - To bring it all together.

    Herbs - I use fresh dill in this recipe. You can also use Parsley and Mint.

    Olive Oil - You can drizzle some over at the end. This is not necessary.

    How to Poach Eggs

    Bring the Water to a boil and add a glug of Vinegar.

    Crack an Egg into a fine mesh strainer over a cup so any excess whites drain away. This may need some gently encouragement so feel free to give it a slight whirl.

    Place the egg into a ramekin.

    Repeat with another Egg.

    Stir the Water (Make surest is boiling!) and add the Eggs.

    Cook the Eggs for 2.5 - 3 minutes.

    Remove with a slotted spoon onto a plate.

    How to make Turkish Eggs

    Combine the Yoghurt, Garlic, Dill, Salt and Pepper in a wide deep bowl.

    Yoghurt in a dish

    Garlic added to yoghurt in bowl

    Melt the butter in a pan over a medium heat.

    Butter in a pan

    Add olive oil.

    Whisk in the Aleppo Chilli and Smoked Paprika, then remove from the heat.

    Chilli and paprika added to butter in pan

    Butter and chilli flakes sizzling in pan

    Fill a large wide pan with water, bring to a simmer then turn down the heat to medium low.

    Crack 1 egg into a fine mesh strainer over a cup to remove the stringy whites.

    Then add to a ramekin.

    Egg in fine mesh strainer

    Repeat with the next egg.

    Stir the Water and add the Eggs.

    Turn the heat right down and poach for 2 - 3 minutes and transfer to a plate using a slotted spoon.

    Divide the yoghurt between bowls and top with eggs. Spoon over the chilli butter and eat with crusty bread.

    Cilbir in a bowl with toast

    SERVING SUGGESTIONS

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

    They are perfect served with any crusty toasted bread or warm pitta bread.

    Expert Tips and Tricks

    Use fresh eggs - Fresh eggs are easier to poach. They are more likely to stay intact.

    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.

    Add a good glug of vinegar to water - White vinegar is best so it doesn’t colour the eggs. 

    Make sure the water is boiling - Water that isn’t boiling has the effect of separating the egg yolk from the whites. 

    Salt in water - Don’t salt the poaching water as this affects the poaching of the eggs.

    Strain the Eggs - Make sure you crack the eggs into a fine mesh strainer first to get rid of excess egg whites before placing into the boiling water.

    What if I don't like Vinegar - You can use Lemon Juice instead of vinegar.

    Neat Eggs - For perfectly neat eggs, trim off the unwanted parts of egg whites before placing onto the yoghurt.

    Butter Sauce - For the spiced butter sauce, be very careful not to burn it. 

    Make Ahead and Storage

    Make ahead

    The yoghurt can be made a day or 2 ahead and stored in the fridge for up to 2 days.

    Just take it out of the fridge at least 30 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 prefer to eat Cilbir when it is cooked.

    I wouldn’t recommend making it in advance but as mentioned, the various elements can be made a day or 2 beforehand.

     

    Cilbir and Egg with toast and yoghurt in plate

    Variations

    Feta

    Crumbled Feta on top tastes incredible.

    Poached Eggs

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

    Herbs

    You can add Dill or Parsley to the dish to finish it off.

    Other Egg Dishes:

    Braised Eggs and Butterbean Shakshuka

    Indian Masala Egg Muffins

    Egg, Mushroom, Potato and Spinach Hash

    Middle Eastern Shakshuka with Burrata or Feta

    Masala Omelette

    Green Shakshuka

    if you try this recipe, or any other recipe on tiffin and tea, please take a moment to ⭐rate the recipe and/ or leave me a 💬 comment. i love hearing from you, but it also helps shape future content and helps other readers who are thinking of making the recipe.

    Cilbir in a bowl
    5 from 3 votes
    Print

    Turkish poached eggs in yogurt - Cilbir

    Turkish poached eggs in yogurt - 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 Chilli Oil combines with both to create a gorgeously balanced and delicious breakfast.

    Course Breakfast, Breakfast/Brunch
    Cuisine Turkish
    Keyword Cilbir, Turkish Eggs
    Prep Time 3 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 2
    Calories 296 kcal
    Author Safira

    Ingredients

    • 250 g Greek Yoghurt
    • 2 Garlic Cloves Crushed
    • 1 tbsp Dill Leaves
    • Good pinch Salt & Pepper
    • 2 Large Eggs
    • 1 tsp Vinegar
    • 3 tbsp Butter
    • 1 tbsp Olive Oil
    • 2 tsp Aleppo Pepper Turkish Chilli Flakes
    • 1 tsp Smoked Paprika

    Instructions

    1. Combine the Yoghurt, Garlic, Dill, Salt and Pepper in a wide deep bowl.

    2. Fill a large wide pan with water with 3 inches water, bring to a boil then turn down the heat to medium low. Crack 1 egg into a fine mesh strainer over a cup to remove the stringy whites. Make sure the water is boiling. Then add to the pot with a good glug of Vinegar. Repeat with the next egg. Turn the heat righ down and poach for 3 minutes and transfer to a bowl using a slotted spoon.

    3. Melt the butter in a pan over a medium heat. Add olive oil. Whisk in the Aleppo Chilli and Smoked Paprika, then remove from the heat.

    4. Divide the yoghurt between bowls and top with eggs. Spoon over the chilli butter and eat with crusty bread.

    Recipe Notes

    How to Poach Eggs

    Bring the Water to a boil and add a touch of Vinegar.

    Crack an Egg into a fine mesh strainer over a cup so any excess whites drain away. This may need some gently encouragement so feel free to give it a slight whirl.

    Place the egg into a ramekin.

    Repeat with another Egg.

    Stir the Water (ensure it is boiling) and add the Eggs.

    Cook the Eggs for 2.5 - 3 minutes.

    Remove with a slotted spoon onto a plate.

    SERVING SUGGESTIONS

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

    They are perfect served with any crusty toasted bread or warm pitta bread.

    Expert Tips and Tricks

    Use fresh eggs - Fresh eggs are easier to poach. They are more likely to stay intact.

    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.

    Add a good glug of vinegar to water - White vinegar is best so it doesn’t colour the eggs. 

    Make sure the water is boiling - Water that isn’t boiling has the effect of separating the egg yolk from the whites. 

    Salt in water - Don’t salt the poaching water as this affects the poaching of the eggs.

    Strain the Eggs - Make sure you crack the eggs into a fine mesh strainer first to get rid of excess egg whites before placing into the boiling water.

    What if I don't like Vinegar - You can use Lemon Juice instead of vinegar.

    Neat Eggs - For perfectly neat eggs, trim off the unwanted parts of egg whites before placing onto the yoghurt.

    Butter Sauce - For the spiced butter sauce, be very careful not to burn it. 

    Make Ahead and Storage

    Make ahead

    The yoghurt can be made a day or 2 ahead and stored in the fridge for up to 2 days.

    Just take it out of the fridge at least 30 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 prefer to eat Cilbir when it is cooked.

    I wouldn’t recommend making it in advance 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 oiled Eggs instead (7 minutes).

    Herbs

    You can add Dill or Parsley to the dish to finish it off.

    Nutrition Facts
    Turkish poached eggs in yogurt - Cilbir
    Amount Per Serving
    Calories 296 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 13g81%
    Cholesterol 215mg72%
    Sodium 284mg12%
    Potassium 118mg3%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 4g4%
    Protein 15g30%
    Vitamin A 1414IU28%
    Vitamin C 4mg5%
    Calcium 147mg15%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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