Turkish eggs might sound fancy, but this is honestly one of the most straightforward brunch dishes you can make. It only takes about twenty minutes to prepare, and most of that time is just waiting for water to simmer.
The delicious part happens when creamy, garlicky yoghurt meets perfectly poached eggs with runny yolks. That spiced butter on top brings everything together with a gentle heat from Aleppo pepper and a hint of smokiness from paprika. It’s the kind of dish that feels special without requiring any complicated techniques.
What I appreciate about çılbır is how each component plays its part. The yoghurt base is tangy and cooling, seasoned with garlic and lemon juice that cuts through the richness. The poached eggs add that satisfying element where the yolk breaks and mingles with everything else on the plate. Then there’s the spiced butter, which you make by gently browning butter with olive oil until it turns golden, then stirring through the spices. It adds warmth and depth that transforms the whole dish.
The technique for poaching eggs here is particularly forgiving. Adding vinegar to gently simmering water, then turning off the heat once the eggs go in, means you’re less likely to end up with those wispy egg whites floating about. Three minutes gives you set whites with yolks that are still properly runny.
The dill and parsley add a bright, herby note that balances all that richness. Warm pita bread makes perfect sense alongside this, giving you something to scoop everything up with.
This works well for a leisurely weekend breakfast or a light lunch. The combination of textures and flavours feels both comforting and a bit different from your usual egg dishes. Give it a try, you won’t be disappointed.
Silky Turkish Eggs with Spiced Butter (Çılbır)
Ingredients
- 250g Greek yoghurt
- 1 clove garlic, peeled and finely grated
- ¾ teaspoon sea salt flakes
- 30g butter
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Aleppo pepper
- ½ teaspoon smoked paprika
- 2 large eggs
- 1 tablespoon white vinegar
- 2 teaspoons lemon juice
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- Warm pita bread, for serving
Directions
- In a bowl, mix the Greek yoghurt, grated garlic, salt, and lemon juice. Set aside at room temperature whilst you prepare the remaining components.
- In a small pan, gently melt the butter and olive oil over low heat until the mixture turns a light golden brown colour. Take care not to burn the butter.
- Stir in the Aleppo pepper and smoked paprika, then remove from heat and set aside.
- Fill a saucepan with water and bring to a gentle simmer. Add the white vinegar to the water.
- Crack each egg into a small cup or ramekin. Gently slide each egg into the simmering water, cover with a lid, and turn off the heat.
- Poach for about 3 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and briefly drain on kitchen paper.
- Spread the yoghurt mixture onto a serving plate or shallow bowl. Place the poached eggs on top.
- Drizzle generously with the spiced butter sauce and sprinkle with fresh dill and parsley.
- Serve immediately with warm pita bread for dipping.
