This delicious spread known as “Çılbır” (Turkish Eggs) makes for an egg-cellent addition to your next brunch!
There are few things in this world that I love more than a good brunch. Brunch has been the catalyst for so many moments in my life. Whether I’m getting dressed up with friends to check out a trendy new local restaurant, gathering with my family around the worn kitchen table I grew up with after months apart, or spending a lazy Sunday with my partner—brunch has brought us together. Not to mention (as I have a million times by now), I’m a sucker for breakfast food. Eggs Benedict, Brioche French Toast, you name it, I’m there, and probably in a cute outfit.
One of my latest obsessions in the world of brunching has been my discovery of Çılbır, AKA Turkish Eggs. It’s a divine dip made with poached eggs, Greek yogurt, and spicy olive oil—I’m drooling just writing about it. I discovered Turkish Eggs at one of my recent brunch gatherings with the girls. We’d heard about this new Turkish restaurant on the water and had been planning to check it out for months. Of course, scheduling around eight women in their late 20s is no easy feat. When we finally made it out, it was oh-so worth it.
Amidst the catching up, gossip, and laughter, I found myself particularly distracted by this incredible dip. The Turkish Eggs, which this restaurant served with toasted bread and house-made hot honey, had my full attention.
And so I set out on a mission to eat Turkish Eggs every day for the rest of my life. Okay, maybe that’s a bit dramatic, but I was determined to share the treasure with my other brunch mates. After a little trial and error, I perfected the recipe, and as promised, I’m here to share it with all of you.
Are Turkish Eggs (Çılbır) Healthy?
Balancing protein, healthy fats, and delicious taste, these Turkish Eggs are quickly becoming a staple in my diet. The recipe calls for Greek yogurt, olive oil, and poached eggs, all of which are in my kitchen 24/7 and are AMAZING additions to your diet! The eggs and yogurt are a strong source of protein, while the olive oil serves as a healthier alternative to substitutes like butter or other oils.
How To Poach Like a Pro
Truth time—I did not know how to poach an egg before going on this Çılbır journey. But now that I’m an “expert” in Çılbır, I can poach like nobody’s business! And I have some key pointers to share. First, wait until your water has stopped boiling to add your eggs. The boil can be too harsh on a delicate egg and cause breakage. Same goes for the amount of eggs you’re poaching- only add 2-3 eggs to your water at a time, or you risk collision. Finally- and you can thank the TikTok chefs for this one- crack your egg into a soup ladle to easily and gently pour it into the water. You’re freakin’ welcome.
INGREDIENTS
- 3/4 cup plain Greek yogurt
- 1 garlic clove, minced
- Salt, to taste
- 2 large eggs
- 1 tablespoon white vinegar
- 3 tablespoons olive oil
- 2 teaspoons Aleppo pepper flakes
- 1/2 teaspoon smoked paprika
- Fresh dill for garnish
INSTRUCTIONS
Prepare
Mix yogurt with garlic and salt.
Poach
Gently cook eggs in vinegar water.
Serve
Top yogurt with eggs and spiced oil.
Devour!
FAQs & Tips
This dish is not exactly the “make ahead and store” type. Eggs are fragile, and poached eggs are especially sensitive to breaking or perishing. Instead, make your Turkish Eggs in small batches and enjoy them on the spot! Trust me, they’re so easy to make, you won’t mind doing it again.
Now, I love spice, but I know it’s not for everyone. If you’d like a more mild take on your Çılbır, you can ditch the Aleppo pepper flakes and just opt for paprika, or any other seasonings you might like.
Traditionally, Çılbır is made with poached eggs, but I’ve seen recipes using fried eggs as well. The point is that you want the yolk to blend into the yogurt for a creamy flavoring.
Serving Suggestions
Turkish Eggs make for a great breakfast, so you can pretty much serve them with any other breakfast or brunch dishes you desire! I love a balanced breakfast of sweet and savory, so I usually enjoy mine with a side of French Toast. Turkish Eggs also pair well with Breakfast Potatoes, Sausage, and bacon (especially this Baked Brown Sugar Bacon!)
Oh, and this is brunch, so don’t forget the Mimosas. Cheers!
Turkish Eggs (Cilbir)
Ingredients
- 3/4 cup plain Greek yogurt
- 1 garlic clove minced
- Salt to taste
- 2 large eggs
- 1 tablespoon white vinegar
- 3 tablespoons olive oil
- 2 teaspoons Aleppo pepper flakes
- 1/2 teaspoon smoked paprika
- Fresh dill for garnish
Instructions
-
Combine the Greek yogurt with minced garlic and a pinch of salt in a bowl. Mix well and set aside at room temperature.
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Bring a pot of water to a gentle boil and add the vinegar. Crack each egg into a separate small bowl. Gently slide the eggs into the water one at a time, cooking for about 3 minutes until the whites are set but yolks remain runny.
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While the eggs are poaching, heat the olive oil in a small pan and add the Aleppo pepper flakes and smoked paprika. Cook for about 30 seconds.
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Place the yogurt mixture in two bowls, top each with a poached egg, and drizzle with the spiced olive oil and garnish with dill. Serve immediately.
Nutrition
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