Turkish Eggs Recipe (Cilbir)

Top down view of easy Turkish eggs with fresh dill and pickled red onion.

No ratings yet

This Turkish eggs recipe (Çılbır) features creamy garlicky Greek yogurt, perfectly poached eggs, and a spicy chili oil drizzle. It’s a high-protein, flavour-packed dish that comes together in under 15 minutes. Perfect for brunch, breakfast-for-dinner, or when you want eggs that feel a little fancy without the effort.

Prep Time3

Cook Time3

Course: Breakfast

Cuisine: Turkish

Servings: serving

Calories: 354kcal

Author: Bailey Campbell

Ingredients

½ cup plain greek yogurt
1 garlic clove finely minced
pinch of salt
1 tbsp vinegar
2 eggs soft poached
chili onion crunch
fresh dill
pickled red onion
black pepper
serve with crusty sourdough bread

Instructions

In a small bowl, whisk together the room temperature Greek yogurt, minced garlic, and a generous pinch of salt until smooth.
Bring a medium saucepan of water to a boil, then reduce to a gentle simmer. Stir in the vinegar if using.
Crack both eggs into two small ramekins.
Use a wooden spoon to stir the water into a vortex, then gently slide the eggs into the centre. Poach for 2–3 minutes, until the whites are set but the yolk is still runny.
Remove with a slotted spoon and transfer to a parchment-lined plate.
Place the poached eggs on top of the yogurt bowl.
Drizzle generously with chili onion crunch, then finish with fresh dill, pickled red onions and black pepper. Serve immediately with warm, crusty bread.

Nutrition