Turkish Egg Breakfast (Çılbır)

There’s something about this dish — Turkish eggs, or Çılbır if you want to sound fancy — that makes me slow down every time I make it. It’s not a breakfast you throw together in a rush. It’s calm. Gentle. The kind of breakfast that invites you to actually sit and taste things again.

It’s creamy and warm and somehow feels both luxurious and simple at the same time. You start with thick, garlicky yogurt — tangy and cool — then slide perfectly poached eggs on top. The moment you spoon over that melted butter spiced with paprika and chili, it sizzles just a little, streaking red across the white yogurt like some kind of morning art. The smell alone — warm butter, garlic, and spice — could bring anyone to the table.

I started making this on weekends when I was tired of the usual toast-and-coffee routine. The first time, I overcooked the eggs (I panicked, like always), but it didn’t even matter. The mix of everything — the silkiness of the yogurt, the richness of the butter, the soft egg yolk — still hit all the right notes. I ate it with torn bread, sitting by the window, watching the light move across my kitchen table, and I swear it felt like peace.

There’s something old-world about it, too. Like it’s a recipe that doesn’t care for trends — it’s just comfort and culture and quiet. You could serve it to someone you love or just make it for yourself when the morning feels heavy. It’s warm, grounding food — the kind that makes you breathe a little deeper and say, yeah, I’m okay right now.

Ingredients:

• 2 large eggs
• 1 cup plain Greek yogurt (or strained yogurt)
• 1 garlic clove, minced or grated
• Salt to taste
• 1 tbsp white vinegar (for poaching)
• 1 tbsp butter
• ½ tsp paprika
• ½ tsp red pepper flakes
• Fresh dill or parsley for garnish (optional)

Instructions

1. In a bowl, mix Greek yogurt with garlic and a pinch of salt. Let it sit while you work — it softens the garlic’s bite.
2. Bring a pot of water to a gentle simmer. Add vinegar. Crack each egg into a small cup, then slide them carefully into the water. Cook for 3–4 minutes until the whites are set but the yolks are still soft.
3. Melt the butter in a small pan over low heat. Stir in paprika and red pepper flakes — let it sizzle just until fragrant, then take it off the heat.
4. Spread your garlicky yogurt onto a plate. Place the poached eggs on top.
5. Drizzle the warm, spiced butter all over the eggs. Sprinkle with dill or parsley if you like, and serve right away with toasted bread or pita.

Serving Idea:

Tear up some crusty bread and use it to scoop everything up — the yogurt, the butter, the runny yolk. You’ll want every bit of it.

Recipe FAQs

1. Do I really need to poach the eggs?
If poaching stresses you out, you can totally fry them sunny-side up instead. It won’t be “traditional,” but it’ll still taste amazing. Just don’t overcook the yolk — that runny center makes it magic.

2. What kind of yogurt works best?
Thick, full-fat Greek yogurt is the way to go. The creamier, the better. If it’s too tangy, you can mix in a splash of milk or cream to mellow it out.

3. Can I make it spicy?
Yes, and you should. Add extra chili flakes or even a pinch of Aleppo pepper if you have it. It’s warm and smoky, not harshly hot — perfect for mornings.

4. Can I prep anything ahead?
Yep! You can mix the yogurt and garlic the night before and keep it in the fridge. The flavors deepen overnight, and all you have to do in the morning is poach your eggs and melt your butter.

5. Is it weird to eat yogurt with eggs?
It sounds odd until you try it. Then you realize how beautifully it works — the tang of the yogurt cuts the richness of the butter and egg. It’s creamy, savory, and honestly… kind of addictive.

Turkish Egg Breakfast (Çılbır)

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• * 2 large eggs

• * 1 cup plain Greek yogurt (or strained yogurt)

• * 1 garlic clove, minced or grated

• * Salt to taste

• * 1 tbsp white vinegar (for poaching)

• * 1 tbsp butter

• * ½ tsp paprika

• * ½ tsp red pepper flakes

• * Fresh dill or parsley for garnish (optional)

Directions

• In a bowl, mix Greek yogurt with garlic and a pinch of salt. Let it sit while you work — it softens the garlic’s bite.
• Bring a pot of water to a gentle simmer. Add vinegar. Crack each egg into a small cup, then slide them carefully into the water. Cook for 3–4 minutes until the whites are set but the yolks are still soft.
• Melt the butter in a small pan over low heat. Stir in paprika and red pepper flakes — let it sizzle just until fragrant, then take it off the heat.
• Spread your garlicky yogurt onto a plate. Place the poached eggs on top.
• Drizzle the warm, spiced butter all over the eggs. Sprinkle with dill or parsley if you like, and serve right away with toasted bread or pita.