This Turkish Eggs recipe (Çilbir) is a delicious & healthy breakfast made with poached eggs, garlic yogurt sauce, chili oil, and fresh veggies. Learn how to make poached eggs the EASY way to enjoy these Turkish Eggs with yogurt!
Estimated reading time: 9 minutes
Here at The Busy Baker we’re always looking for new ways to enjoy our favourite foods and eggs are right at the top of that list. Breakfast is our favourite meal of the day and this Turkish Eggs recipe is one of the most flavourful breakfasts around! If you’re looking for a way to switch up your breakfast game and enjoy something that’s filling AND oh so flavourful, this Turkish Eggs recipe is IT!
Turkish Eggs, also known as Çilbir (pronounced ‘chil-bir’), are a traditional Turkish dish that’s made with softly poached eggs on top of a creamy, garlicky yogurt and spiced oil. It’s usually served with toast and a side salad made from chopped tomatoes, cucumbers and fresh dill.
The cool, creamy yogurt is a delicious contrast to the warm, runny egg yolks, and the spiced oil adds a little bit of spice and delicious flavour. It’s a popular Turkish dish but outside of Turkey it’s also become popular thanks to its Mediterranean style, the fact that it’s fresh and healthy, because it uses simple ingredients, and because of its amazing flavour!
Turkish Eggs is a balanced meal made with whole foods and packed with high-quality protein from the eggs and yogurt, probiotics from the yogurt, and healthy fats thanks to the oil. When it’s served with whole grain toast and a side salad, it’s a very well-rounded meal that packs a filling punch. It’s heart-healthy and SO tasty!
Poaching eggs is one of those kitchen tasks that’s SO easy to mess up! If you struggle with poaching eggs, try our method! It’s easy to do with one simple tool you probably already have in your kitchen and a few simple tips!
DOs:
- Use fresh eggs: Fresh eggs have tighter whites and yolks that hold their shape better in water.
- Add a little vinegar: This step is optional, but a splash of vinegar in the poaching water can help the egg whites coagulate faster, helping the poached eggs keep their shape.
- Use a skimmer or slotted spoon: A skimmer or slotted spoon allows excess liquid from the egg to drip through and allows you to place the egg into the simmering water slowly, to help it stay together.
DON’Ts:
- Don’t let the water boil vigorously: Keep the water at a very gentle simmer. Boiling water can break the egg apart and over-cook it very quickly.
- Don’t stir or swirl the water: This can cause the egg white to lose its shape and the egg to fall apart as it cooks in the water.
- Don’t overcrowd the pan: Poach one egg at a time to keep them from sticking together or cook multiple eggs in a very large pot.
- Don’t forget timing: 3-4 minutes is usually perfect for a poached egg with a runny yolk.
Want to make the perfect Turkish Eggs? Follow our PRO tips!
Mix the yogurt sauce ingredients together first so they have time to infuse. Set it aside while you make all the other components of the recipe.
Chop the veggies and prepare the salad so it’s ready to go as soon as the eggs are done.
Chili oil can burn easily, so be sure to watch it carefully and take it off the heat when it’s fragrant and dark in colour.
Use the correct egg poaching technique to ensure your yolks are beautifully runny and whites are fully set.
Turkish Eggs are best enjoyed warm, right after preparing them, so be sure to enjoy them right away after they’re ready.
If you encounter any issues when making Turkish Eggs with yogurt sauce, here’s how you can fix them!
Be sure to use thick Greek yogurt and not simply plain yogurt. Greek yogurt has been strained and is much thicker making it perfect for this sauce.
Dilute the chili oil by adding more olive oil and a dash of smoked paprika for added flavour without the heat.
Be sure the water isn’t boiling and it only simmering gently. Using fresh eggs also helps them stay together, and lowering them into the water slowly helps them keep their shape as the outside will begin to cook first.
Be sure to cook the eggs for only 3-4 minutes for the perfect runny yolks that take this recipe to the next level!
Here’s everything you’ll need to have on hand in your kitchen to make this Turkish Eggs recipe (paid links):
- medium pot
- Non-Stick Skillet
- Slotted spoon
- Whisk
- large knife
- Cutting Board
- Small sieve or small fine-mesh strainer
Here’s a list of the ingredients you’ll need to make this Turkish Eggs recipe (paid links):
- 4 large eggs
- 1 1/2 cups Greek yogurt
- half a lemon juice and zest
- 1 clove garlic
- 1/2 teaspoon garlic powder
- 3-4 tablespoons olive oil
- 2 teaspoons chili flakes or red pepper flakes
- 1/2 teaspoon cumin optional
- 2 slices toast
- a handful of fresh dill
- 2 roma tomatoes
- 1 english cucumber
- 2 teaspoons olive oil
- 1 teaspoon red wine vinegar
- salt and pepper to taste
- Add more aromatics: Infuse the yogurt with more than just garlic; consider stirring in some shallots, some fresh herbs like dill or thyme, or a sprinkle of sumac.
- Add more veggies: Sauté kale or spinach in the spiced oil and add that to your breakfast for extra veggies.
- Add more spice: Drizzle extra chilli oil or hot sauce over the top for an extra kick.
- Add more protein: Serve with Hummus for some added fibre and protein.
Time needed: 20 minutes
Follow these steps to make the BEST Turkish Eggs with Yogurt.
- Make the Greek Yogurt Sauce.
In a bowl, mix the greek yogurt with the lemon zest and juice, garlic powder, and garlic and set it to the side to infuse.
- Prepare the Spiced Oil.
In a non-stick skillet, heat up the olive oil over medium-high heat, then add the chili flakes and cumin and toast until fragrant. Remove from the heat and set aside.
- Poach the Eggs.
Bring water to a simmer in a small pot over medium heat and add a pinch of salt to it. You can also add a splash of vinegar. Break one egg at a time into a small sieve or finely slotted spoon to get rid of loose liquid outside the egg white. Gently lower the first egg and then the second egg into the gently simmering water and poach them for 3-4 minutes. Once they’re done, remove them to a paper towel lined plate with a slotted spoon.
- Chop the tomatoes, cucumber, and dill and mix them together with the olive oil, vinegar, salt, and pepper to make a small salad.
- Toast the bread.
- Spread half of the yogurt mixture each on two plates, adding two poached eggs and top of each with half of the hot infused oil on top. Add the toast and divide the salad between the plates. Serve immediately.
How do you eat Turkish eggs?
They’re usually eaten with a small Mediterranean-style salad on the side with some toast.
What do Turkish Eggs taste like?
They taste creamy, herby, a little bit spicy and VERY flavourful.
How long does it take to poach an egg?
It takes about 3-4 minutes for the perfect poached egg.
Are Turkish eggs healthy?
Yes, it’s a relatively healthy breakfast made with fresh, whole-food ingredients.
We hope you love this easy breakfast recipe as much as we do! Let us know in the comments below, what’s your favourite way to enjoy eggs? We’d love to know!
More Breakfast Recipes
- Air Fryer Breakfast Potatoes
- Easy Make-Ahead Breakfast Casserole
- Banana Pancakes
- Baked Oatmeal
- Banana Peach Smoothie
- Air Fryer Eggs
- Buttermilk Waffles
- Egg Bites
- Blackberry Kale Superfood Smoothie
- Croffles (Croissant Waffles)
- Apple Cinnamon Baked Oatmeal
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Turkish Eggs
Recipe: Ingredients
- 4 eggs
- 1 1/2 cups Greek yogurt
- half a lemon juice and zest
- 1 clove garlic
- 1/2 teaspoon garlic powder
- 3-4 tablespoons olive oil
- 2 teaspoons chili flakes
- 1/2 teaspoon cumin optional
For Serving:
- 2 slices toast
- a handful of fresh dill
- 2 roma tomatoes
- 1 english cucumber
- 2 teaspoons olive oil
- 1 teaspoon red wine vinegar
- salt and pepper to taste
Recipe: Instructions
For the Greek yogurt
- In a bowl, mix the greek yogurt with the lemon zest and juice, garlic powder, and garlic and set it to the side to infuse.
For the Spiced Oil
- In a non-stick skillet, heat up the olive oil, then add the chili flakes and cumin and toast until fragrant. Remove from the heat and set aside.
For the Poached Eggs
- Bring water to a simmer in a small pot and add a pinch of salt to it. You can also add a splash of vinegar.
- Break one egg at a time into a small sieve or finely slotted spoon to get rid of loose liquid outside the egg white.
- Gently lower your strained eggs, one at a time, into the gently simmering water and poach them for 3-4 minutes.
- Once they're done, remove them to a paper towel lined plate with a slotted spoon.
To Serve
- Chop the tomatoes, cucumber, and dill and mix them together with the olive oil, vinegar, salt, and pepper to make a small salad.
- Toast the bread.
- Spread half of the yogurt mixture each on two plates, adding two poached eggs and top of each with half of the hot infused oil on top. Add the toast and divide the salad between the plates. Serve immediately.
Recipe: Notes
Storage instructions
We suggest serving this dish fresh . However for meal prep, make the yogurt mixture and the salad ahead of time and store them in separate airtight containers in the fridge for up to 3 days. When ready to serve, make the oil, poach the eggs, and make the toast right before serving.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.