Turkish Eggs (Çilbir)

Turkish Eggs are a hearty and satisfying savoury breakfast or lunch option featuring delicately poached eggs and fresh herbs on a bed of tangy garlicky yogurt. These flavourful Çilbir are not complete without a drizzle of warming chili mint oil and a side of Turkish Simit or fresh crusty bread.

Eggs for breakfast, lunch, and dinner? Count me in! Besides being a necessity in most baking recipes, I also love how quick and easy it is to whip up a nutritious lunch featuring eggs. Try these mouthwatering Pesto Eggs on Toast or decadent Japanese Egg Salad Sandwiches, two of my favourite ‘go-to’ simple lunch recipe options.

Disclosure: This post is made possible by Egg Farmers of Alberta. All opinions and experiences are my own.

Tasty Turkish Eggs (Çilbir)

This traditional Turkish egg recipe is for the savoury breakfast lovers and eggs-for-lunch crowd. Really, it’s for anyone that loves a high protein meal with loads of flavour. And isn’t everyone is looking for high protein options these days?

Let’s look at this dish from the bottom up. Firstly, the tangy creamy yogurt creates a luxurious base for the eggs and though it seems decadent, its creaminess is mostly due to the high protein content, not fat.

Next up are the perfectly poached eggs. Try my favourite cold pan method highlighted below or, use the method that works for you. If you are making this Turkish Egg recipe for a crowd, you can precook the eggs, then briefly reheat them in a large pot of boiling water just before serving.

Besides the eggs, the most essential component of any Çilbir recipe is the vibrant chili and mint infused butter (or olive oil). It is warm, inviting, and highlights the eggs in a spectacular manner. Use traditional Turkish peppers, urfa biber prized for their mild slightly smoky flavour or your favourite red pepper flakes if you prefer more spice.

Finally, I like to make use of all fresh herbs growing in the summer garden. Mint is a very common herb in Turkish cooking and this dish is no exception. Fresh dill is delicious too, especially paired with the garlic yogurt. Chives, lemon thyme, and fresh parsley would also be delicious in this dish.

Ingredients in this Recipe

I think you’ll be pleasantly surprised at how easy this recipe is and how much you will the flavours. It’s worth visiting a Turkish or Mediterranean market to source the urfa biber and yogurt. Once you make the smoky butter sauce, you’ll want to drizzle it over everything! I suggest keeping a jar of it by the stove and using it to fry eggs or other proteins.

• Butter
• Olive Oil
• Urfa Biber
• Mint
• Yogurt
• Garlic
• Salt
• Eggs
• Vinegar
• Dill
• Lemon

For this recipe, I highly suggest clarified butter, ghee, or a mixture of butter and extra virgin olive oil. Using quality ingredients will ensure best flavour!

If you are unable to find Urfa Biber, feel free to substitute Aleppo pepper flakes or any mild to medium heat red pepper flakes. Use only fresh mint leaves and fresh dill, etc. for flavouring the butter and as garnishes.

Turkish yogurt is very similar to Greek yogurt in flavour but is slightly thinner in texture. Both are naturally thickened and have a pronounced tangy flavour. If using Greek yogurt, you may need to thin it out with a bit of fresh lemon juice or extra virgin olive oil. Pro tip: Remove yogurt from the fridge and allow it to reach room temperature before serving.

If you find that the garlic has a strong flavour, soak it in 1 teaspoon fresh lemon juice for ten minutes before adding to the yogurt.

Season the yogurt and butter sauces with salt and use finishing salt on the final dish compliments and enhances the flavours in the dish.

How to Make Turkish Eggs (Çilbir)

Make the Garlic Yogurt

Place 2 cups room temperature Turkish or plain Greek Yogurt in a small mixing bowl. Add the finely minced clove of garlic and a squeeze of lemon juice. Stir well, then divide yogurt between two shallow bowls. Set aside.

How to Make Chili Herb Oil

To infuse the oil/ghee with herbs and red chili flakes, place 1/4 cup olive oil, 1/4 cup ghee, 1/2 tablespoon urfa biber (crushed chili flakes), and 1/4 cup fresh mint leaves in a small saucepan.

Heat oil mixture over medium low until fragrant (about 5 minutes), stirring occasionally to prevent scorching. Remove infused chili oil from heat and allow to cool to room temperature. Finally, use a small fine mesh sieve to strain oil into a measuring cup or small pitcher.

The Cold Pan Egg Poaching Method

You can use any egg poaching method that works for you. I use two methods, depending on how I want the eggs to look. The quickest and easiest method for poaching eggs is in the microwave. However, this method produces a perfectly round, cup shaped poached egg.

For a more ‘natural looking’ poached egg, I use the cold pan method. To begin, fill a kettle of water and turn it to boil. While the kettle is heating, pour vinegar into the bottom of a large saucepan. Add enough vinegar to cover the bottom by 1/4 inch.

Next, gently crack one egg into a fine mesh strainer over a bowl or sink. Allow any thin whites to drain through then carefully lower the egg into the vinegar. Repeat with a second egg (and third, if pan is large enough).

Cook the eggs by pour boiling water down the sides of the saucepan or over the back of a spoon until the eggs are covered by 2 inches of boiling water. Next, cover the saucepan and turn the burner on medium high for 1 minute (or until tiny bubbles appear).

Turn off the heat and allow the egg to sit for 5 minutes. Gently nudge the yolks to test for desired doneness. Once, eggs are cooked to your liking, remove them with a slotted spoon and place on a paper towel. Repeat with another batch of eggs.

How to Serve Turkish Eggs

To assemble the Çilbir, carefully nestle two (or three) eggs in the garlic yogurt sauce. Drizzle liberally with fragrant chili oil, then scatter fresh herbs over the dish.

Be sure to season generously with finishing salt and drizzle with lemon juice, if desired.

Serve immediately with fresh Turkish Simit or crusty bread.

How to Store Leftover Turkish Eggs

It is best to store the individual components of this dish separately. You may or may not have leftover garlic yogurt but you will most certainly have leftover chili oil.

Store the yogurt in an airtight container in the fridge for up to 3 days. It is best to allow the yogurt to warm to room temperature before serving.

There is no need to refrigerate the chili oil. Store it in a jar on the counter or in the pantry. Use this versatile infused oil to fry eggs, chicken, shrimp, pork, etc. Drizzle it over roasted vegetables or popcorn for a delicious snack.

Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Turkish Eggs (Çilbir) recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!