Poached eggs nestled in garlicky yogurt with spiced Aleppo pepper butter
Turkish Eggs (Cilbir)
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Servings
2
2 servings
Difficulty
Medium
Cost
Budget
$
Turkish Eggs (Cilbir)
Poached eggs nestled in garlicky yogurt with spiced Aleppo pepper butter
★4.8(20)
Cilbir is a stunning Turkish breakfast of soft poached eggs served over thick garlicky yogurt, drizzled with sizzling Aleppo pepper butter. It is simple, bold, and unforgettable.
5m
Prep Time
10m
Cook Time
15m
Total Time
2
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Cilbir (pronounced CHIL-bir) is an ancient Ottoman dish that has become a modern brunch sensation around the world, and for good reason. The combination of warm poached eggs, cool tangy yogurt, and sizzling spiced butter is nothing short of revelatory.
Despite looking and tasting incredibly sophisticated, this dish requires just a handful of ingredients and comes together in about 15 minutes. The key players are thick yogurt whisked with raw garlic, perfectly poached eggs, and melted butter infused with Aleppo pepper (or paprika) that sizzles and pops when drizzled over the top.
Ingredients
- 4 large eggs
- 1 cup full-fat plain yogurt, at room temperature
- 1 small clove garlic, finely minced or grated
- 3 tablespoons unsalted butter
- 1 teaspoon Aleppo pepper flakes (or 1/2 tsp sweet paprika + pinch of cayenne)
- 1 teaspoon white vinegar
- Flaky sea salt
- Fresh dill for garnish
- Crusty bread for serving
Instructions
- 1
Stir together the yogurt, grated garlic, and a pinch of salt in a bowl. Divide between two shallow serving bowls and spread into an even layer. Set aside at room temperature.
- 2
Bring a medium saucepan of water to a gentle simmer. Add the white vinegar.
- 3
Crack each egg into a small ramekin. Gently slide each egg into the simmering water. Poach for 3 to 4 minutes for runny yolks. Remove with a slotted spoon and drain briefly on a paper towel.
- 4
While the eggs poach, melt the butter in a small skillet over medium heat. Once foaming, add the Aleppo pepper flakes and swirl for 30 seconds until the butter turns red and fragrant. Remove from heat immediately.
- 5
Place 2 poached eggs on top of the yogurt in each bowl. Drizzle the hot Aleppo butter over the eggs and yogurt.
- 6
Garnish with fresh dill and flaky sea salt. Serve immediately with crusty bread for dipping.
Serving Suggestions
Ways to Serve This Dish
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
Aleppo pepperSweet paprika with a pinch of cayenne
Approximates the color and heat level of Aleppo pepper.
Plain yogurtLabneh
Even thicker and tangier — very traditional and delicious.
ButterExtra-virgin olive oil
A lighter option. Warm the oil and infuse with the pepper flakes.
Tips & Storage
Pro Tips
Use the freshest eggs possible for the best poaching results.
Make sure the yogurt is at room temperature so the eggs stay warm.
Aleppo pepper is available at Middle Eastern markets and online. It is worth seeking out for its unique fruity heat.
Do not let the butter burn — remove it from the heat as soon as it turns red.
Storage
This dish should be served and eaten immediately. It does not store or reheat well.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (2 eggs with yogurt) · 2 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates8g
Fat26g
Fiber0g
Sugar6g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is Aleppo pepper?
- Aleppo pepper (pul biber) is a Turkish/Syrian chili flake with a moderate, fruity heat. It is milder and more complex than crushed red pepper.
- Can I use Greek yogurt?
- Yes, but thin it with a tablespoon of water as Greek yogurt can be very thick. The yogurt should be spreadable, not stiff.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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