Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce

recipe image of a top down mise en place shot showing fresh eggs greek yogurt butter garlic parsley red pepper flakes lemon juice salt black pepper olive oil tomatoes onions fresh herbs spices cream cheese bread rice vegetables arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce

A comforting Turkish breakfast dish featuring poached eggs topped with creamy yogurt and a spicy butter sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Breakfast

Cuisine: Turkish

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

4 large Eggs farm fresh
1 cup Greek Yogurt full fat, at room temperature
2 cloves Garlic finely minced or grated
3 tablespoons Butter high quality unsalted
1 teaspoon Red Pepper Flakes Aleppo pepper or standard
1 tablespoon Olive Oil extra virgin
1 handful Fresh Herbs chopped parsley and dill
1 squeeze Lemon Juice fresh
to taste Salt
to taste Black Pepper
1 loaf Bread sourdough or crusty

Equipment

Medium bowl
Small skillet
Pot
Slotted spoon,
Paper Towel

Method

Prepare the Yogurt Base

Infuse the Butter Sauce

Poach the Eggs

Assemble the Dish

The Final Drizzle

Serve Immediately

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25g

Notes

For those looking for an easy cilbir Turkish eggs tutorial, small details matter. Always use room temperature yogurt. If the yogurt is cold, the Turkish poached eggs will lose their heat too quickly.

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