Turkish Eggs (Çilbir)

If you’ve never tried Turkish eggs (Çılbır) before, you’re in for something truly special. This traditional Turkish breakfast combines perfectly poached eggs with a garlicky yogurt base, finished with a sizzling chilli butter that’s spooned over the top. It’s rich, creamy, spicy and best served with some olive oil fried sourdough to mop up every last bite.

Love an indulgent breakfast? Check out my baked eggs and eggs Benedict.

Turkish eggs are shown in white bowl. Two poached eggs sit on top of yoghurt with red butter sauce drizzled all over.

Turkish eggs or Çılbır is a traditional Turkish dish that consists of perfectly poached eggs, garlicky yoghurt and a sizzling butter that is made with Aleppo pepper. Aleppo pepper isn't as spicy as red pepper flakes so don't be scared to try it if you aren't into spicy meals. It has a deep red colour and a warm, slightly smoky flavour with gentle heat and a subtle hint of sweetness.

I’ll walk you through exactly how to poach the perfect eggs so they are soft, jammy and just right for this dish. It’s the kind of comforting breakfast that has to be served with bread, and if you’re like me, that bread better be fried in good olive oil until golden and crisp.

Why You'll Love This Recipe

Big flavour, minimal effort – A few simple ingredients come together to create something bold, comforting and restaurant-worthy.
That chilli butter – Infused with Aleppo pepper and butter, it’s rich, spiced and truly addictive. I was licking my spoon clean!
The perfect poached eggs – Soft, jammy yolks that melt into the yogurt and butter for the dreamiest texture. And don't worry! We are going to talk you through how to poach them perfectly.
Garlicky yogurt magic – Cool, creamy and full of flavour, it balances the warmth and richness of the dish.
Made for bread – This is the kind of breakfast that begs to be scooped up with crusty sourdough or fried flatbread.

Ingredients for Turkish Eggs

This recipe calls for just a handful of simple ingredients, so it’s all about using the best quality you can get your hands on. Especially when it comes to the eggs, yogurt and butter.

List of ingredients shown for turkish eggs. Ingredients include garlic, olive oil, salt and pepper, eggs, dill, aleppo pepper, sourdough, butter and bread.

Eggs – Choose the freshest eggs you can find with vibrant yolks that poach beautifully and add richness to the dish.
Thick Greek yogurt – Full-fat and unsweetened for a creamy, tangy base that balances the spice and richness. Use room temperature yoghurt when making this recipe.
Garlic – Just one clove adds loads of flavour when mixed through the yoghurt.
Aleppo pepper – Mellow, slightly sweet and smoky, it brings warmth without overwhelming heat.
Good quality butter – Melted and infused with Aleppo pepper to create the signature spiced sauce. You can also use olive oil if you prefer a lighter, dairy-free option.

How To poach an Egg

A perfectly poached egg is all about freshness, gentle cooking and a few simple tricks. In this recipe, I’ll show you exactly how to get those soft, jammy yolks and tidy whites that sit beautifully on your garlicky yogurt. Follow these tips and you’ll nail it every time.

Strain the eggs first – Crack your egg into a small sieve over a bowl to remove the thin, watery part of the white. This helps the egg keep its shape when it hits the water.
Add vinegar to the water – A splash of vinegar helps the whites set quickly and prevents them from feathering out.
Create a whirlpool (optional) – Stir the water to create a gentle vortex before adding the egg. It isn’t essential, but it does wrap the white neatly around the yolk for a picture-perfect result.
Mind the temperature of your eggs – Fridge-cold eggs will take about 2 minutes for a runny yolk, while room temperature eggs take around 1 minute 45 seconds.
Use a gentle simmer, not a boil – Too much movement in the water will break up the whites, so keep it at a steady simmer.
Drain well before serving – Use a slotted spoon to lift out the egg and gently pat the base dry on a paper towel so you don’t add excess water to the plate.

How To Make Turkish Eggs

Turkish Eggs coms together quickly so I like to poach the eggs and make the garlic yoghurt sauce first, followed by the chilli butter so it is sizzling hot when poured over the top.

Step 1: In a small bowl, mix together the yoghurt, garlic and a pinch of salt.

Raw cracked egg is shown sitting in strainer.

Step 2: Crack the egg into a small sieve set over a bowl to strain off the thin, watery white, then transfer the egg to a small cup or ramekin. Add the egg to a pot of simmering hot water and poach for 2 minutes.

Step 3: Prepare the butter sauce. In a small saucepan on medium - low heat, add the butter and cook until very slightly brown. While the butter is bubbling, add the aleppo pepper.

Turkish eggs are shown in white bowl. Two poached eggs have been broken open and sit on top of yoghurt with red butter sauce drizzled all over. Two pieces of sourdough stick out the side of the bowl.

Step 4: Transfer the poached eggs to the bowl with the yoghurt. Drizzle the butter sauce all over and finish with a sprinkling of fresh dill and crack of black pepper. Serve with toasted sourdough.

FAQ's

What are Turkish eggs (Çılbır)?

Turkish eggs, also known as Çılbır, are a traditional Turkish breakfast made with poached eggs served over garlicky yogurt and topped with a hot chilli butter sauce infused with Aleppo pepper.

What does Aleppo pepper taste like?

Aleppo pepper has a mild heat with a fruity, slightly smoky flavour and a hint of sweetness. It is less spicy than regular chilli flakes and is perfect for adding warmth and depth without overpowering the dish.

Can I make Turkish eggs without Aleppo pepper?

Yes. While Aleppo pepper is traditional, you can use mild chilli flakes or pul biber as a substitute, although the flavour will be slightly different.

What is the best bread to serve with Turkish eggs?

Crusty sourdough, Turkish bread or flatbread are all great options. For extra flavour, fry the bread in good olive oil until golden and crisp.

Can I make Turkish eggs ahead of time?

Turkish eggs are best served immediately while the yogurt is cool, the eggs are freshly poached, and the chilli butter is hot and sizzling. Poached eggs can be cooked ahead and stored in cold water for a few hours, then reheated briefly in hot water before serving.

Is this recipe gluten free?

Yes, Turkish eggs are naturally gluten free. Simply serve with gluten free bread if needed.

How To Serve

Turkish eggs are best enjoyed immediately while the yogurt is cool, the eggs are perfectly poached and the chilli butter is still sizzling. Spoon the garlicky yogurt onto a plate, top with the eggs, then drizzle over the hot Aleppo pepper butter so it melts into the yolk. I also like to sprinkle some fresh herbs all over such as dill, parsley or mint. Serve with plenty of bread on the side for scooping! If you are feeling extra fancy, you could even make some of my homemade focaccia to be served on the side!

How To Store

Turkish eggs are best eaten fresh, as the poached eggs and hot butter sauce do not keep well. If you need to prepare ahead, you can make the garlicky yogurt up to a day in advance and store it in an airtight container in the fridge. The poached eggs and chilli butter should be made just before serving for the best texture and flavour.

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