This 15-minute Turkish Eggs Recipe (Cilbir) pairs creamy garlicky yogurt, spiced butter, poached eggs, and fresh dill for a meal that’s satisfying for breakfast or any meal of the day.
Fiery spiced butter, cool garlicky yogurt, runny eggs, and fresh dill. It sounds like a strange mash-up of flavors, but there’s something completely deliciously addictive about Cilbir!
I first had this dish for brunch at Zaytinya in D.C. As much as I loved it, I forgot all about it until a craving hit a couple months ago! I made it and realized it needed to go on my blog.
If this dish is new to you, you’ll be surprised at how easy it is to make. It comes together in just 15 minutes! And it’s impressive, both in flavor and in presentation. This Turkish Eggs Recipe (Cilbir) is just too easy and too good not to become a staple in your kitchen!
Cilbir (Turkish Eggs Recipe) FAQs
Cilbir is a Turkish eggs recipe containing garlicky yogurt, poached eggs, and spiced melted butter that has three main components. It is very easy to whip up!
Here are the answers to a few common questions about this dish.
Should the Yogurt be Warm?
The yogurt for Cilbir should be slightly warm or at room temperature.
I find that it’s perfect if you mix up the garlic yogurt first and let it sit at room temperature while you make the spiced butter and poached eggs.
What is Aleppo Pepper?
Aleppo pepper is a spice that comes from Halaby chile peppers that are ground or crushed. It typically has a medium heat level with 10,000 SHU on the Scoville Scale.
This type of pepper is named after the city of Aleppo in northern Syria, and is commonly used in Middle Eastern cuisine.
Aleppo pepper is available on Amazon.
You can read more about Aleppo pepper on Wikipedia, The New York Times, and Bon Appetit.
How Do You Poach Eggs?
- Fill a shallow saucepan with 2 to 3 inches of water and bring to a boil.
- Add 1/2 tablespoon distilled vinegar or apple cider vinegar, and turn the heat down to medium to medium-low so it’s simmering.
- Crack each egg into a small bowl 1 at a time, and gently slip the egg into the water.
- Cook until the eggs reach your desired level of runniness, about 3 minutes.
- Remove the eggs with a slotted spoon, patting the bottom with paper towels to absorb the liquid.
More Egg Recipes to Make:
- Cheesy Mushroom Baked Eggs
- Spicy Masala Omelette
- Cheesy Gougère Baked Eggs
- Herbed Eggs Baked in Cream with Feta
- Sumac-Spiced Baked Eggs with Kale (Paleo)
- Brown Butter Scrambled Eggs
- Cheesy English Muffins with Smoky Balsamic Red Pepper Compote and Fried Eggs
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Cilbir (Turkish Eggs Recipe)
Ingredients
Garlic Yogurt:
- 1/2 cup Greek yogurt at room temperature
- 1 clove garlic crushed
- 1/8 teaspoon salt
Spiced Butter:
- 1 1/2 tablespoons butter salted or unsalted
- 1/2 tablespoon extra-virgin olive oil
- 1/4 teaspoon sweet paprika or smoked paprika
- 1/8 teaspoon cayenne pepper or hot paprika (more or less to taste)
Other:
- 2 large eggs poached
- 1 1/2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill
- Salt and black pepper to taste
Instructions
For the Garlic Yogurt:
- Stir together all ingredients in a small bowl. Set aside.
For the Spiced Butter:
- Melt the butter with the oil in a small skillet. Add the spices and cook another 30 seconds. Set aside.
To Assemble:
- Spread the Garlic Yogurt out in a shallow bowl.
- Place the poached eggs on top of the Garlic Yogurt.
- Drizzle the Spiced Butter on top, and sprinkle on the dill.
- Taste and season with additional salt and black pepper as desired.
Helpful Tips
- Net Carbs: 6g per serving (whole recipe)
- How to Poach Eggs: Fill a shallow saucepan with 2 to 3 inches of water and bring to a boil. Add 1/2 tablespoon distilled vinegar or apple cider vinegar, and turn the heat down to medium to medium-low so it’s simmering. Crack each egg into a small bowl 1 at a time, and gently slip the egg into the water. Cook until the eggs reach your desired level of runniness, about 3 minutes. Remove the eggs with a slotted spoon, patting the bottom with paper towels to absorb the liquid.
- Aleppo Pepper: The Spiced Butter is traditionally made with Aleppo pepper. If you can find it (or if you want to buy Aleppo pepper on Amazon), use it instead of the sweet paprika + cayenne pepper.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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