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.

 

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.

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.

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.

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.

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.

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

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