Use What You Have
Turkish Eggs (Cilbir) Recipe
Ingredients
- Yogurt Spread:
- 1 cup Turkish or Greek yogurt, at room temperature
- 1 clove garlic
- teaspoon freshly ground black pepper
- teaspoon salt, or to taste (Optional)
- 1 pinch cayenne pepper
- 2 tablespoons finely chopped fresh dill, or to taste
- Aleppo Butter:
- stick unsalted butter
- 1 tablespoon Aleppo chile flakes
- teaspoon smoked paprika
- teaspoon ground cumin
- Parsley and Jalapeo Oil (Optional):
- 1 tablespoon chopped fresh parsley
- 1 tablespoon diced jalapeo pepper
- 2 tablespoons olive oil (Optional)
- 1 pinch salt (Optional)
- Poached Eggs:
- 1 tablespoon white vinegar, or as needed
- 4 large eggs
- 1 pinch sea salt
Directions
- Make the yogurt spread: Place yogurt in a medium bowl. Grate the garlic into the yogurt and mix well. Season with freshly ground black pepper, salt, and a pinch of cayenne pepper. Stir in the chopped dill and mix until thoroughly combined. Set aside at room temperature.
- Prepare the Aleppo butter: In a small saucepan, melt the butter over medium heat. Allow it to heat until bubbles begin to burst. Add Aleppo chile flakes, smoked paprika, and ground cumin. Stir until the mixture is evenly colored. Remove from heat and let the spices infuse the butter while you prepare the other components.
- Make the parsley and jalapeo oil: In a mortar and pestle, grind the fresh parsley and diced jalapeo together until they form a coarse paste. Drizzle in the olive oil and season with a pinch of salt. Stir to combine and set aside.
- Poach the eggs: Fill a large saucepan with 2 to 3 inches of water and bring it to a gentle boil. Reduce the heat to medium-low and add the white vinegar to the water. This will help the eggs hold their shape. Carefully crack each egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach the eggs for 2 to 3 minutes, until the whites are firm but the yolks are still runny. Use a slotted spoon to carefully remove each egg, pat dry on a kitchen towel, and set aside on a warm plate.
- Assemble the dish: Take your serving plates and spoon a generous dollop of the yogurt spread onto each plate. Use the back of a spoon to spread the yogurt evenly, creating small ridges that will help catch the oil. Drizzle the parsley and jalapeo oil over the yogurt. Carefully place a poached egg on top of each plate. Spoon 1 to 2 teaspoons of Aleppo butter over the eggs. Finish by sprinkling a pinch of sea salt on top for an added burst of flavor.
Chef's Notes:
- You can substitute Aleppo chile flakes with any other type of chili flakes if desired.
- If you prefer fried eggs, feel free to use them in place of poached eggs in this recipe.
Nutrition Facts (per serving)
| Calories | 430 |
| Total Fat | 34g (43% DV) |
| Saturated Fat | 18g (88% DV) |
| Cholesterol | 438mg (146% DV) |
| Sodium | 256mg (11% DV) |
| Total Carbohydrate | 8g (3% DV) |
| Dietary Fiber | 1g (5% DV) |
| Total Sugars | 5g |
| Protein | 25g (50% DV) |
| Vitamin C | 9mg (10% DV) |
| Calcium | 205mg (16% DV) |
| Iron | 3mg (14% DV) |
| Potassium | 412mg (9% DV) |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
History of Turkish Eggs (Cilbir)
Turkish Eggs, or "Cilbir," is a traditional Turkish breakfast dish that has been enjoyed for centuries. The dish is believed to have originated in the Ottoman Empire, where eggs were often poached and paired with yogurt, a common staple in Turkish cuisine. Cilbir was traditionally served as a light but flavorful morning meal and has maintained its popularity across the region. The combination of creamy yogurt, tender poached eggs, and aromatic spices makes it a beloved choice in Turkish households and restaurants. The dishs roots are deep in Ottoman culinary traditions, with yogurt being a key ingredient in many dishes across Central Asia and the Middle East.
Regional Features of Cilbir
While Turkish Eggs are popular throughout Turkey, regional variations of Cilbir exist. In the southern regions of Turkey, such as Gaziantep, Cilbir might be served with a spicier chili oil, reflecting the local love for bold and fiery flavors. In contrast, more Northern regions might focus on a simpler presentation, allowing the creamy yogurt and poached eggs to take center stage. Across Turkey, it's common to find this dish served with crusty bread, perfect for dipping into the rich yogurt and egg mixture. Turkish Eggs are also often enjoyed with fresh herbs, such as dill or parsley, adding an extra layer of flavor to the dish.
What Makes Turkish Eggs Different?
Although poached eggs and yogurt are popular in many cuisines, Turkish Eggs stand out due to their unique combination of flavors and textures. The addition of Aleppo pepper-infused butter and a spicy parsley oil makes Cilbir distinct from other egg-based dishes. The rich, creamy yogurt serves as a perfect counterpoint to the smoky, spiced butter, creating a harmonious balance of flavors. Additionally, the texture of poached eggs, with their runny yolks, adds to the luxurious mouthfeel of the dish. Unlike similar dishes in the Mediterranean, which may use raw yogurt or different spices, Cilbir's use of Aleppo pepper and cumin gives it a uniquely Turkish twist.
Where Is Cilbir Typically Served?
Cilbir is a popular dish that is typically served in Turkish homes and cafes as part of a leisurely breakfast or brunch. It can also be found on the menus of many traditional Turkish restaurants, both within Turkey and abroad. In addition to breakfast, Cilbir might appear as a light lunch or a starter in more formal dining settings. Often paired with fresh bread or flatbreads like pide or simit, the dish is designed to be eaten slowly, allowing the diner to enjoy the rich combination of yogurt, eggs, and spices. Its versatility and the simplicity of its ingredients make it a favored option for a comforting meal.
Interesting Facts About Cilbir
- Popularity in Turkish Culture: Cilbir is not only a traditional Turkish dish but is also widely considered a food that signifies hospitality and care. Its rich flavors make it a standout dish for special occasions or gatherings.
- Health Benefits: The dish is packed with protein from the eggs and provides a healthy dose of probiotics from the yogurt. The use of fresh herbs and spices adds antioxidants, while the yogurt's creaminess contributes to a satisfying texture.
- Spicy Variations: Depending on personal preference, many Turkish cooks vary the level of spice in their Cilbir, adjusting the amount of Aleppo pepper or adding chili flakes for extra heat. The dishs flexibility makes it easy to customize.
- Global Influence: While Cilbir is undoubtedly Turkish, the influence of this dish has spread across the Middle East and Central Asia. Variations of poached eggs served with yogurt and spices can be found in countries like Syria, Lebanon, and Iran.
- Eggs in Turkish Cuisine: Eggs have long been a staple in Turkish cuisine, often seen in dishes ranging from simple scrambles to more elaborate stews and casseroles. Cilbir showcases eggs in one of their most decadent forms, bringing together the simplicity of poached eggs with the luxurious texture of yogurt and butter.
FAQ about Turkish Eggs (Cilbir) Recipe
Comments
Terrydonald
10/06/2025 01:52:54 PM
Substituted red pepper flakes for the Aleppo. My wife finished hers before I could sit down! Very tasty! Thanks Chef John!
GoofyPulp9528
03/23/2025 06:06:02 PM
The best to impress! Just made this for a family birthday and was crowned King of breakfast! I slice up mini tri-color bell peppers into half rings and add them to some of the Allepo butter in a separate pan and throw them in under my poached eggs for some extra veggies and crunch! Perfection, and plenty of protein!
CheekyPizza9334
11/16/2022 10:53:29 AM
Sometimes for a quick lunch, I'll make this. But I'm lazy so I dont poach the eggs, I just fry them in the Aleppo butter until the yolk is soft, but cooked. Also sometimes I make the yoghurt sauce into tzatziki sauce, which is great too. Amazing, versatile recipe
Princesoulmate
04/13/2020 12:31:19 AM
This was incredible! It deserves 10 stars! I made it for my Easter supper. Because of the pandemic, I couldn’t go to the store to get all of the ingredients. I improvised as follows: since I didn’t have fresh dill or Aleppo pepper,? I ground up dill seeds with sea salt, crushed red pepper flakes and tarragon.?? For my flavored butter, I cooked up some Chorizo sausage then added butter, cumin, smoked paprika and fresh asparagus spears to the chorizo drippings. I didn’t have fresh jalapeños, so I ground up a little fresh pablamo pepper with the salt and olive oil instead. I put the chorizo around the yogurt. Mmmmm! Chef John was not lying...you need plenty of toastbto get every last drop! The sweet red pepper made a very pleasing contrast to the spicy bites. I can’t handle a lot of spice, so the avocado also helped calm down the heat for me. I paired it with a lovely glass of white wine.
chobbs
02/15/2020 09:59:30 PM
I made an account just to rate this recipe. I've never considered having eggs and yogurt together, but now that I have I'm hooked! The first time I made it I made it as directed and it was delicious. The last five or so times I've gotten a little lazy and instead of making the infused butter I'll just add the spices to the yogurt, and I've sometimes skipped the jalapeno/parsley blend and no matter what I do it's always great!
snoddy88
08/30/2021 02:02:50 AM
This was so good! I used Thai chilli flakes which are hotter, so I reduced the amount (probably a little too much actually. Maybe use a teaspoon next time.) The flavours were unreal and it was so good to try something new. I made the parsley oil as well but I didn’t have any green chilli on hand so I used a tiny clove of garlic instead. Definitely worthwhile. Awesome dish. Thanks for sharing.
EagerPecan3946
01/27/2023 02:18:35 AM
I make this WAY TOO MUCH!! Thank you chef john, I bought Aleppo peppers because of this recipe and I use them a lot, and as usual your instructions are perfect. Sometimes I add cooked mushrooms and wilted spinach.
AquaRib7368
07/28/2023 03:08:43 PM
I love this! Although, I am one of the odd one's that likes warmed yogurt, so I cut up my crusty bread and mixed that up, put it on a small baking dish and placedit in a 350 degree oven. And then I load it with the poached eggs and spices butter. Total bread pudding heaven...
Jody Vaughan
07/14/2020 01:12:28 AM
Absolutely amazing. One of the best things I’ve ever made, all thanks to chef John. I didn’t have any of the Aleppo pepper, so used crushed red pepper instead. It was delicious. I learned that I’m not great at poaching eggs, but all in all not bad for a first attempt.
KristenW777
02/18/2021 01:32:41 PM
So this is our new favorite!! Once I had only 1/2 of the yogurt dip left and I needed to use an avocado that was about to go bad, so I made the dip with half yogurt and half avocado. It was really good!
Yancando
06/30/2021 09:37:57 PM
Spot on! Flatbread should be on the ingredient list because it is the perfect way to soak up the gooey goodness! My husband now calls Chef John “Saint John”! LOL
Sarah
06/23/2025 11:10:08 PM
I can’t stop making this. I now am just making big batches of all the sauces because it’s so good I just want to eat it over and over and over.
GutsyAhi6918
04/12/2025 12:02:05 PM
As somebody who struggles with following recipe videos, it would be a difficult because I would have to back 10 seconds just to understand. But, not for this video, not only did I understand it, I was also amazed by just how easy you made it look. Can’t wait to try it out!
SteadyDill5243
03/16/2025 05:11:55 PM
This was really good came together super quick. My wife said it is now one of her favorite breakfasts it also presents beautifully
JoyfulPlum6460
02/18/2025 01:31:31 PM
Has become a family favourite. Sometimes we add avocado and pickled onions. Always served with warmed naan bread. Absolute perfection!
Christa Millet
02/12/2025 10:04:04 AM
Except for using dried jalapeño flakes in place of fresh, I followed the recipe to the letter. It is EXCELLENT. Crusty bread and a high quality yogurt are a must. It has such a pretty presentation.
Stephanie Johnson
02/07/2025 09:39:24 AM
Simple, tasty, and comforting.
Ruth
01/02/2025 08:51:15 PM
I followed the recipe exactly the first time. The second time, I did not make the jalapeno oil. Aleppo peppers have such a rich flavor that I love them, and I felt like the jalapeno competed with them. I have a cucumber, tomato, and red onion salad dressed with lemon juice on the side. The most delectable part of the dish is the part of the plate where the salad, yogurt and pepper butter meet.
FrothySoda9820
12/10/2024 01:29:06 PM
Easy to prepare and to adjust! Delicious!
NiftyCod5745
08/11/2024 09:06:26 PM
I added some sumac into the yogurt mixture
audio version
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