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Are you looking for a unique idea for a special fancy kind of breakfast? Do you want a recipe with simple ingredients and savory flavor? Then, this amazing Turkish Eggs recipe, known as Cilbir, is a must try for you. It is also a great idea for a brunch.
Turkish Eggs, or Cilbir, is a layered egg dish. You start with a creamy layer of garlicky yogurt and herbs. Then, there is the layer of tasty poached eggs. The top is a drizzle of hot spiced butter. Cilbir has an incredible combination of delicious flavors that will have you craving it on the daily.
Turkish Eggs or Cilbir for Breakfast
What is Cilbir?
Let’s delve into Turkish breakfast cuisine a bit! Cilbir, pronounced chil-bir, is a traditional Turkish dish. It dates back to the Ottoman Sultans in the 15th century. It is often known as Turkish comfort food. Cilbir is made up of poached eggs and yogurt with garlic mixed in. Then, it is topped with melted butter infused with red pepper flakes and paprika.
You can serve these Turkish eggs, or Cilbir, with chunky rustic bread. You can also have pita or toasted bread.
A Delicious Brunch! Try It Now!
Hacks for the Perfect Poached Eggs
A good hack to perfectly make the poached eggs is the whirlpool method. After you boil water and add vinegar, use a whisk to create a strong whirlpool. Immediately, crack an egg into the swirl with your hand close to the water. This technique keeps the egg together and gives it a nice round shape.
If you tried to poach eggs and the white spread out in the water, try this hack! Get a strainer. Rub it with a lightly oiled towel. Then, crack the egg into the strainer. It will remove the watery part of the whites.
After that, lower the strainer into simmering water and leave until the egg is poached. Do not keep it for too long since the white might stick to the strainer. Scrape the edges of the poached egg. Finally, take it out gently and set it on your plate.
Cilbir or Turkish Eggs Should Be on your Breakfast Menu!
Plastic Wrap Method
This hack is very easy. First, crack the eggs into a lightly oiled plastic wrap set in a tiny cup. Twist the wrap into a pouch and tie. Drop the pouches into the water. When they are poached, snip the wraps with scissors and serve. Though they cook perfectly, they might have funny wrinkly shapes.
Steaming Insert Method
If you want to save time, you can poach up to 4 eggs at a time. Get a steaming insert. Rub it with a lightly oiled towel to prevent eggs from sticking. Crack the eggs into the steaming insert and gently move it back and forth. This way the liquid white will drain.
Wipe the bottom of the strainer with a towel. Lower the strainer with the eggs into the simmering water. Once cooked, remove it from the water. The white will be set and the yolk will be perfectly soft.
Perfect Dish for a Perfect Family Breakfast!
Recipe Variations You May Try
You can use Aleppo pepper instead of red pepper flakes. It is not too spicy. It has mild to moderate heat with a subtle sweetness.
You can use olive oil instead of butter. It goes well with garlic and red pepper flakes.
Use Turkish yogurt or Greek yogurt. For this dish, choose whole milk yogurt. You have to let it come to room temperature before serving.
Cilbir or Turkish Eggs Breakfast Is an Absolute Winner!
Turkish Eggs or Cilbir Can Be a Kid-Friendly Breakfast!
If your kids do not like garlic, you can reduce the amount used. Adding too much garlic might be a bit overpowering for your kids.
Some kids enjoy dipping bread in the runny yolk. If they do not, you can set boiled eggs on their dish. Happy family time!
Cilbir, A Five Star Breakfast!
Frequently Asked Questions
Egg whites are mostly protein that coagulates as soon as it meets heat. You have to add vinegar to double the heat so the whites become firm faster. This is to prevent them from dispersing in the water. You can substitute vinegar with lemon juice. But, it may give the eggs a slightly lemony flavor.
Some hacks suggest poaching the eggs in the microwave. It is not efficient because the yolk would cook. For poached eggs, you need the yolk to be runny.
You can prepare the eggs ahead of time. After you poach them, carefully remove the eggs from the boiled water. Then, slip them into a bowl of icy water to stop the cooking and to keep the eggs safe from breaking or sticking. Set the eggs in a bowl in the fridge for few days only. Reheat the poached eggs before serving.
When you want to serve the Turkish eggs, set them back into simmering water for about 1-2 minutes to heat through. Take them out carefully and set them on your plate.
Follow the Instructions to Get the Tastiest Turkish Eggs (Cilbir) for Breakfast!
Turkish Eggs or Cilbir Breakfast
The Turkish Eggs (Cilbir) Breakfast is a fancy dish made up of ingredients that are already in your kitchen. It is so easy!
The Ingredients You Need
- Greek yogurt
- Fresh dill
- Dried or fresh mint
- Unsalted butter
- Red pepper flakes
- Smoked paprika
- Black pepper
Follow these Steps
To Prepare the Yogurt
Mix the Greek yogurt, dried or fresh mint, salt, and black pepper in a small bowl. Then, spread it onto a serving plate.
To Prepare the Spiced Butter
Set a small saucepan on medium heat. Add the butter until melted, then add the minced garlic, smoked paprika, and crushed red pepper flakes for about 1 minute.
Then, remove the pan from the heat. You need to slightly reheat the butter once you are ready to pour it on top.
To Poach the Eggs
In a small pot, boil water. Once boiled, lower the heat to medium-high, then pour in 1 tablespoon of vinegar.
Crack 1 egg at a time into the water. Set your hand low near water and quickly drop the egg in. Keep it for 1-minute max to make runny eggs.
Then, use a spoon to gently remove the egg from the water. Tilt the spoon slightly to remove any excess water.
Expert Tip to Poach Eggs
Make the poached eggs in the whirlpool method. After you boil water and add vinegar, use a whisk to create a strong whirlpool. Immediately, crack an egg into the swirl with your hand close to the water. This technique keeps the egg together and gives it a nice round shape.
Finalize your Turkish Eggs Dish
Pace the eggs on top of the Greek yogurt spread. Then, drizzle the heated butter and spices all over.
Finally, garnish your Turkish eggs Cilbir with dill and paprika.
Serve and enjoy immediately with pita bread.
You Will Enjoy Every Bite and Dip! Try It Now!
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Turkish Eggs (Cilbir) Breakfast
- 1½ cups Greek yogurt or plain yogurt
- 1-2 stems fresh dill, divided for use in garnish
- ½ tablespoon dried mint, (or 1 tablespoon fresh mint; chopped)
- 1 small garlic clove , minced
- 3 large eggs
- 1 tablespoon vinegar
- ½ stick unsalted butter
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon smoked paprika
- ½ teaspoon paprika, for garnish
- salt, to taste
- black pepper, to taste
- Mix the Greek yogurt, dried or fresh mint, salt, and black pepper in a small bowl. Then, spread it onto a serving plate.
- Place a small saucepan on medium heat. Then, add the butter until melted.
- Add the minced garlic, smoked paprika, and crushed red pepper flakes for about 1 minute.
- Remove the pan from the heat. You will need to slightly reheat once ready to pour.
- To make the poached eggs, boil water. Then, lower heat to medium-high. Put one tablespoon of vinegar.
- Crack 1 egg at a time into the water. Keep your hand near water and quickly drop in the egg for one minute max to make runny eggs.
- Use a spoon to gently remove the egg out of the water. Tilt the spoon to remove any excess water.
- Place the eggs on top of the Greek yogurt spread. Then, drizzle the heated butter and spices all over.
- Garnish your dish with dill and paprika.
- Serve and enjoy immediately with pita bread.