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Turkish Eggs (Cilbir)

Creamy garlic yogurt topped with perfectly poached eggs and warm Aleppo chili butter, served with fresh herbs and bread.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 plates
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260

Ingredients
  

Cilbir Ingredients
  • 1 cup Greek or Turkish yogurt thick
  • 2 cloves garlic grated
  • 1 tbsp lemon juice optional
  • 0.5 tsp salt
  • 2 eggs large
  • 1 tbsp vinegar optional
  • 3 tbsp unsalted butter
  • 1 tsp Aleppo pepper
  • 1 tbsp fresh dill chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Mix yogurt, garlic, lemon, and salt until smooth.
  2. Bring water to a gentle simmer and add vinegar.
  3. Poach eggs for 2.5–3 minutes.
  4. Melt butter and stir in Aleppo pepper.
  5. Spread yogurt onto plate and top with poached eggs.
  6. Drizzle with chili butter and garnish with dill.

Notes

For extra creaminess, use strained yogurt.