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Cilbir with 2 toast in dark bowl

Turkish Cilbir - Poached Eggs in Yoghurt

Turkish Cilbir - A garlicky yoghurt base, topped with browned chilli butter and topped with Poached Eggs. A simple breakfast with gorgeous results!

Course Breakfast, Breakfast/Brunch
Cuisine Turkish
Keyword Cilbir, Turkish Eggs
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 3
Calories 296 kcal
Author Safira


  • 250 g Greek Yoghurt
  • 1 - 2 Garlic Cloves Crushed
  • Salt & Pepper
  • 3 tbsp Butter
  • 1 tbsp Olive Oil
  • 3 tsp Aleppo Pepper Turkish Chilli Flakes
  • 1 ½ tsp Smoked Paprika
  • 3 Large Eggs
  • 2 tbsp Lemon Juice


  1. Add the yoghurt, garlic and a little salt & pepper to a bowl over a pot filled with around 1 inch water. Gently warm over a very low heat and then stir together. Remove from heat.

  2. Melt the butter in a pan over a medium high heat until it turns golden brown. Remove from heat and add olive oil. Whisk in the Aleppo Falkes/chilli and smoked paprika, then remove from the heat. It will continue to brown a little once removed from the heat.

  3. 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 the pot with lemon juice. Repeat with the next egg. Turn the heat righ down and poach for 3 minutes and transfer to a bowl using a slotted spoon.

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

Recipe Notes

Use cold eggs in this recipe. They are easier to poach.

Nutrition Facts
Turkish Cilbir - Poached Eggs in Yoghurt
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.