Name: Turkish Eggs (Cilbir) with Garlicky Yogurt and Spiced Butter Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 1 cup Turkish or Greek yogurt; A handful fresh dill, finely chopped; A handful fresh mint leaves, finely chopped; ½ garlic clove, crushed or grated; Salt and pepper to taste; 2 eggs; 1 tablespoon vinegar; 2 oz (55g) butter; 1 teaspoon chili flakes; ½ teaspoon smoked paprika

Jump to Recipe·4 from 27 reviews

If you’re looking to transform your breakfast or brunch into something spectacular and utterly satisfying, my Turkish Eggs (Cilbir) with Garlicky Yogurt and Spiced Butter Recipe is an absolute must-try. This dish combines perfectly poached eggs, creamy garlicky yogurt, and fragrant butter infused with chili flakes and smoked paprika, creating a harmonious balance of flavors and textures. It’s simple enough for a quick meal yet special enough to impress anyone at your table. Each bite delivers a velvety tang from the yogurt, a luscious richness from the eggs, and a warming spice from the butter that makes this recipe a beloved classic in Middle Eastern cuisine.

Ingredients You’ll Need

The image shows several small bowls and ingredients arranged neatly on a white marbled surface. There are two brown eggs in a clear glass bowl in the top left. Next to it, a green ceramic bowl holds a smooth, thick white creamy substance. Below the eggs, a small white bowl contains a light yellow liquid, and beneath that, a clear bowl is filled with chunks of pale yellow butter. In the center, a single garlic clove sits beside a small white bowl holding red and dark red spice powders. To the right, a clear glass bowl holds fresh green herbs that look like mint and dill. The setup looks clean and organized, ready for cooking. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Turkish Eggs (Cilbir) with Garlicky Yogurt and Spiced Butter Recipe lies in its simplicity. Each ingredient plays an essential role, contributing layers of flavor, creamy texture, or vibrant freshness to the final dish.

1 cup Turkish or Greek yogurt: Use thick, creamy yogurt as the base for that perfectly silky garlicky layer.
A handful fresh dill: Adds bright, herbal notes to lighten the richness of the eggs and butter.
A handful fresh mint leaves: Brings a refreshing hint of coolness and complexity.
½ garlic clove: Just enough to lend a gentle kick without overpowering the yogurt’s creaminess.
2 eggs: The stars of the show; fresh eggs with runny yolks make all the difference here.
1 tablespoon vinegar: Helps coagulate the egg whites for that perfectly poached finish.
2 oz butter (55g): Creates the luscious spiced butter sauce that crowns the dish with warmth and depth.
1 teaspoon chili flakes: Introduces a subtle heat that balances the creaminess.
½ teaspoon smoked paprika: Offers a smoky layer that elevates the spiced butter.
Salt and pepper to taste: Essential seasonings to bring harmony and enhance all flavors.

How to Make Turkish Eggs (Cilbir) with Garlicky Yogurt and Spiced Butter Recipe

Step 1: Prepare the Garlicky Herb Yogurt

Start by finely chopping the fresh dill and mint leaves—these herbal ingredients are the fresh foundation of your yogurt base. Then, grate or crush half a garlic clove to infuse just the right amount of punch without overwhelming the dish. Combine these with the cup of thick Turkish or Greek yogurt, then season with salt and freshly ground pepper. Set this aside; the flavors will meld beautifully while you prepare the eggs.

Step 2: Poach the Eggs to Perfection

Fill a deep pot with water and bring it to a steady boil. Add the tablespoon of vinegar; this helps the egg whites thread neatly around the yolk without spreading. Using a spoon, create a gentle vortex in the water, then carefully crack one egg into the center of this whirlpool. Cook for about three minutes for that melt-in-your-mouth runny yolk. Use a slotted spoon to gently lift the egg and place it aside, then repeat with the second egg. Fresh eggs work best here, so make sure yours are as fresh as possible for the perfect poach.

Step 3: Make the Spiced Butter Sauce

While the eggs are cooking, melt the butter in a small pan over medium heat. Once it begins to bubble, sprinkle in the chili flakes and smoked paprika. Stir continuously just until everything is well combined and aromatic—you want the spices to infuse the butter without burning it. This spiced butter will be the crowning glory poured over the eggs and yogurt, adding richness and a subtle smoky warmth.

Step 4: Assemble Your Turkish Eggs (Cilbir)

Spread a generous layer of the garlicky yogurt mixture onto your serving plate or shallow bowl. Gently nestle the poached eggs on top, careful not to break those gorgeous runny yolks. Finally, drizzle the warm spiced butter over the eggs and yogurt. For an extra touch, sprinkle some fresh mint, dill, and a crack of black pepper to finish.

How to Serve Turkish Eggs (Cilbir) with Garlicky Yogurt and Spiced Butter Recipe

The dish is served in a white bowl with black marbling on the edges, placed on a white marbled surface next to a pink cloth. It has three soft poached eggs positioned in the center, each egg covered with white creamy yogurt that creates a smooth, swirling texture across the bowl. Surrounding and drizzled over the eggs is a vibrant orange-red sauce with small black and red spice specks, giving a slightly oily appearance. Two fresh green mint leaves sit on top, adding a pop of color. The overall presentation is rustic and inviting, with the bright sauces contrasting against the white yogurt and eggs. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like dill and mint not only add color but also brighten up the creamy elements. A sprinkle of extra chili flakes or a light dusting of smoked paprika on top can bring a visually appealing contrast and a little extra zing. Don’t forget a grind of fresh black pepper to elevate every bite.

Side Dishes

This dish pairs beautifully with crusty bread or toast, perfect for scooping up every bite of garlicky yogurt and luscious yolk. You could also serve it alongside a fresh tomato salad or some warm flatbread to keep the Middle Eastern vibe going strong. It’s a dish that shines on its own but loves good company.

Creative Ways to Present

For an elegant brunch, serve your Turkish Eggs (Cilbir) with Garlicky Yogurt and Spiced Butter Recipe in individual shallow bowls or rustic plates. Layer the yogurt first so it creates a creamy bed, then place eggs artfully on top, drizzling the spiced butter with a spoon in a flowing pattern. A sprig of herbs or a scatter of edible flowers adds a gourmet touch that’s sure to make your guests smile.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, store the yogurt and spiced butter separately in airtight containers in the refrigerator. Keep the poached eggs away from moisture and refrigerate them carefully in a shallow dish. This way, you preserve freshness and texture without sogginess.

Freezing

Unfortunately, poached eggs don’t freeze well as their texture changes dramatically. However, you can freeze the herb-garlic yogurt and spiced butter sauce separately in freezer-safe containers for up to one month. Thaw overnight in the fridge before use.

Reheating

For the best experience, gently reheat the spiced butter in a small pan over low heat. The yogurt is best served cold or at room temperature, so leave it as is. If you need to reheat the poached eggs, it’s better to briefly warm them in hot water for about a minute rather than microwaving, which can toughen the whites.

FAQs

Can I use plain regular yogurt instead of Turkish or Greek yogurt?

While you can use regular yogurt, it’s best to choose a thick variety to achieve that luscious creamy texture. Turkish or Greek yogurt is strained and thicker, which stands up nicely to the garlicky flavor and the warm spiced butter.

How do I make sure my poached eggs turn out perfectly runny?

Fresh eggs are key. Bring water to a gentle boil with vinegar added and create a swirling vortex before slipping the egg in. Cook for about three minutes to keep that beautiful runny yolk, then remove carefully with a slotted spoon.

Can I adjust the garlic amount in the yogurt?

Absolutely. Garlic can be intense, so start with a small amount—about half a clove grated—and adjust to your liking. It blends into the yogurt best when finely grated or crushed, so it disperses evenly without big bites of raw garlic.

Is there a vegetarian or vegan version of this dish?

This classic recipe is vegetarian, but not vegan due to the eggs and dairy. For a vegan twist, you could try poaching tofu or using a plant-based yogurt, though it will of course change the flavor and texture from the original.

What’s the best way to serve this dish for a brunch party?

Serve Turkish Eggs (Cilbir) with Garlicky Yogurt and Spiced Butter Recipe in shallow bowls or on plates with plenty of crusty bread for dipping. Have the spiced butter sauce ready to drizzle warm just before serving so everyone gets to enjoy it at its best.

Final Thoughts

I cannot recommend this Turkish Eggs (Cilbir) with Garlicky Yogurt and Spiced Butter Recipe enough for anyone wanting a brunch or breakfast that feels both comforting and special. It strikes the perfect balance between creamy, spicy, and fresh elements, making it a memorable dish that you’ll want to make again and again. Give it a try—you might just discover your new favorite way to start the day!