If you’ve been searching for a breakfast dish that feels both indulgent and refreshing, the Cilbir (Turkish Eggs in Yogurt) Recipe will quickly become your new favorite. This traditional Turkish delight perfectly balances the richness of poached eggs with the tangy creaminess of garlic-infused Greek yogurt, all generously doused in spiced melted butter that adds warmth and depth. Every bite feels wonderfully comforting yet light, making it a unique treat that’s surprisingly simple to make and utterly satisfying to enjoy any time of day.
Ingredients You’ll Need
Getting started with the Cilbir (Turkish Eggs in Yogurt) Recipe is super straightforward because the ingredients are simple, but each one plays an important role in creating the dish’s magic. From the creamy yogurt base to the bold spices that finish the dish, here’s everything you’ll need:
- 1 cup low-fat Greek yogurt: Thick, tangy, and creamy; the perfect base to cradle the eggs.
- 2 tablespoons chopped fresh parsley, divided: Adds a fresh, herbal brightness and appealing green color.
- 1 teaspoon dried mint, divided: A cool, slightly sweet herb that heightens the yogurt’s flavor.
- 1 teaspoon granulated garlic: Infuses the yogurt with a subtle garlicky warmth without overpowering.
- 1 teaspoon sea salt, divided: Enhances all the flavors and balances the richness.
- 4 eggs: Poached to silky perfection, they’re the heart of this recipe.
- 1/4 cup butter: Used to create a luscious, spiced sauce that elevates the dish.
- 2 teaspoons Aleppo pepper flakes: Provides a mild heat and fruity depth, signature to Turkish cuisine.
- 1/2 teaspoon paprika: Adds smoky sweetness and vibrancy in color.
- 1/2 teaspoon cumin: Earthy and warming, it complements the spices beautifully.
- 1 tablespoon vinegar: Helps set the egg whites during poaching and adds a subtle tang.
- To serve – pita bread or toast: Perfect for scooping up the creamy eggs and yogurt.
How to Make Cilbir (Turkish Eggs in Yogurt) Recipe
Step 1: Prepare the Yogurt Mixture
Start by mixing the cup of Greek yogurt with half of the fresh parsley, half of the dried mint, the granulated garlic, and half of the sea salt. This combination transforms plain yogurt into a flavorful, aromatic bed that sets the stage for the eggs. Once combined, spread this yogurt evenly across a large serving plate, then let it rest at room temperature so the flavors meld while you prepare the rest.
Step 2: Spice the Butter Sauce
Next, melt the butter in a small saucepan over medium-high heat. Once melted, stir in the Aleppo pepper flakes, paprika, and cumin, then immediately turn off the heat. The warmth of the butter will extract the spices’ fragrant oils, creating an aromatic sauce that will tie the dish together. Set this aside to cool slightly while you poach the eggs.
Step 3: Perfectly Poach the Eggs
Bring a pot of water to a boil, ensuring it’s at least three inches deep, then add the vinegar. Reducing the heat to a gentle simmer, carefully crack each egg into a small bowl before slipping it into the water one at a time. Poach for about two and a half to three minutes until the whites have set but the yolks remain deliciously runny. This careful cooking step ensures that the eggs will be silky and tender, perfectly ready to contrast the tangy yogurt.
Step 4: Assemble the Dish
Using a slotted spoon, gently lift each poached egg from the water and place it on top of the yogurt spread on your serving plate. Now pour the spiced butter sauce generously over the eggs and yogurt, allowing the rich flavors to mingle. Finally, sprinkle the remaining chopped parsley, dried mint, and sea salt over the dish for a fresh and vibrant finish.
Step 5: Serve with Bread
Serve your Cilbir (Turkish Eggs in Yogurt) Recipe alongside warm pita bread or toasted bread, perfect for scooping up every last bit of creamy yogurt and runny yolk. The bread adds a satisfying crunch and makes this dish feel complete and hearty enough even for a leisurely brunch.
How to Serve Cilbir (Turkish Eggs in Yogurt) Recipe
Garnishes
While fresh parsley and dried mint are traditional garnishes, don’t hesitate to add a sprinkle of fresh dill or a drizzle of extra virgin olive oil to add complexity and freshness. A few extra Aleppo pepper flakes on top will add a subtle kick and a beautiful pop of color that makes this dish shine on the table.
Side Dishes
Cilbir naturally pairs wonderfully with crisp salads like a simple cucumber and tomato salad dressed lightly with lemon juice. Light soups or roasted vegetables are also great partners to balance the richness of the eggs and yogurt. And of course, plenty of crusty or toasted bread is essential to soak up every delicious drop.
Creative Ways to Present
For a crowd-pleasing brunch, consider plating Cilbir in individual bowls or small ramekins layered with yogurt, then topped with an egg and buttery spices. You can also create a larger, family-style platter for a more communal experience. Garnishing each serving with colorful microgreens or edible flowers gives a fresh and elegant touch for special occasions.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Cilbir (Turkish Eggs in Yogurt) Recipe, store the yogurt and spices separately from the eggs in airtight containers in the refrigerator. The eggs are best eaten within a day, as poached eggs lose their texture quickly.
Freezing
This dish is not ideal for freezing due to the delicate texture of the poached eggs and yogurt. Yogurt can freeze, but the texture will often change on thawing, so it’s best to prepare fresh when possible.
Reheating
Reheat the spiced butter gently on the stove and warm the yogurt mixture slightly at room temperature. Avoid reheating the eggs directly; instead, enjoy them cold or consider making fresh poached eggs to top the yogurt for best results.
FAQs
What type of yogurt is best for Cilbir?
Greek yogurt is best due to its thick, creamy texture and tangy flavor. Low-fat works well, but full-fat can create an even richer dish if you prefer.
Can I use regular chili flakes instead of Aleppo pepper?
Yes, but Aleppo pepper flakes have a unique mild heat and fruity flavor that really complements this dish. Substitute with mild chili flakes if unavailable, but start with less to avoid overpowering the flavors.
How do I achieve perfectly poached eggs every time?
The key is to use simmering water with vinegar, crack eggs into a small bowl before slipping them into the water gently, and limit cooking time to about 2 1/2 to 3 minutes for soft, runny yolks.
Is Cilbir served hot or cold?
This dish is typically served warm, with the poached eggs and melted butter sauce fresh and warm, while the yogurt underneath is cool, creating a wonderful contrast.
Can I make Cilbir vegan?
While traditional Cilbir uses eggs and dairy yogurt, you can experiment with vegan yogurt and tofu scramble as a substitute. However, the authentic flavors come from the classic ingredients that make this Turkish recipe so beloved.
Final Thoughts
There’s something truly special about the Cilbir (Turkish Eggs in Yogurt) Recipe that will delight your taste buds and impress anyone lucky enough to share the table. It’s such a wonderful blend of textures and flavors that comes together quickly, making it perfect for weekend mornings or a light dinner. I can’t wait for you to try making this at home and experience how a few humble ingredients can create a dish bursting with character and comfort.
Print
Cilbir (Turkish Eggs in Yogurt) Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
- Diet: Low Fat
Description
Cilbir, also known as Turkish Eggs in Yogurt, is a delightful and simple breakfast dish featuring creamy seasoned yogurt topped with perfectly poached eggs and a flavorful spiced butter drizzle. This traditional Turkish recipe combines tangy yogurt with aromatic herbs and spices, offering a delicious balance of textures and flavors served best with warm pita or toast.
Ingredients
Yogurt Mixture
- 1 cup low-fat Greek yogurt
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried mint
- 1 teaspoon granulated garlic
- 1/2 teaspoon sea salt
Eggs and Poaching
- 4 eggs
- 1 tablespoon vinegar
Spiced Butter Topping
- 1/4 cup butter
- 2 teaspoons Aleppo pepper flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
Garnish
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried mint
- 1/2 teaspoon sea salt
To Serve
- Pita bread or toast
Instructions
- Prepare the Yogurt Mixture: In a bowl, combine the Greek yogurt with 1 tablespoon of chopped parsley, 1/2 teaspoon dried mint, granulated garlic, and 1/2 teaspoon sea salt. Mix thoroughly until all ingredients are evenly incorporated.
- Spread Yogurt Base: Transfer the seasoned yogurt to a large serving plate and spread it out evenly. Allow it to rest at room temperature for a few minutes to enhance the flavors.
- Make Spiced Butter: In a small saucepan, melt the butter over medium-high heat. Once melted, add Aleppo pepper flakes, paprika, and cumin. Stir the mixture to blend the spices well and then remove from heat. Let the butter sit while you poach the eggs.
- Poach the Eggs: Bring a pot of water to a boil with at least 3 inches depth, adding 1 tablespoon of vinegar. Reduce heat to a simmer. Crack each egg into a small bowl, then gently slip the eggs into the simmering water one at a time. Poach each egg for 2 1/2 to 3 minutes until whites are set but yolks remain runny.
- Assemble the Dish: Use a slotted spoon to carefully remove the eggs from the water. Place the poached eggs on top of the prepared yogurt on the serving plate.
- Add Toppings: Spoon the melted spiced butter over the eggs and yogurt. Sprinkle the remaining chopped parsley, dried mint, and sea salt evenly on top to finish the dish.
- Serve: Offer the Cilbir immediately with toasted pita bread or slices of toast for dipping and soaking up the flavorful yogurt and egg yolk.
Notes
- Use fresh eggs for best poaching results and to ensure the whites hold together nicely.
- The spiced butter can be adjusted to taste by varying the amount of Aleppo pepper or paprika.
- Ensure the vinegar is added to the poaching water to help the egg whites coagulate faster.
- Serve immediately for optimal texture; yogurt and poached eggs taste best warm or at room temperature.
- To make the dish gluten-free, serve with gluten-free bread or crackers instead of pita.
