Cilbir: Turkish Eggs in Garlicky Yogurt Sauce

Cilbir is a traditional Turkish breakfast dish featuring silky poached eggs served over a bed of creamy garlicky yogurt, topped with warm spiced olive oil. It’s rich, comforting, and surprisingly easy to prepare in under 20 minutes.

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Ingredients

• 1 cup plain whole-milk Greek yogurt, at room temperature
• 1–2 garlic cloves, finely minced
• 2 eggs
• 3 tablespoons extra virgin olive oil
• 1–2 tablespoons vinegar (optional, helps with poaching)
• 2 teaspoons Aleppo pepper (or substitute with red pepper flakes)
• Kosher salt, to taste

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Instructions

Step 1: Prepare the Yogurt Base

1. In a small bowl, combine the Greek yogurt, minced garlic, and a pinch of salt.
2. Whisk until smooth and creamy.
3. Divide the mixture between two shallow serving bowls and set aside.

Step 2: Poach the Eggs

1. Bring a medium saucepan of water to a gentle boil. Stir in vinegar, if using.
2. Crack one egg into a small fine-mesh sieve set over a bowl to drain the loose egg whites, then transfer to a ramekin.
3. Stir the boiling water with a spoon to create a vortex and gently slide the egg into the center. Poach for 2–3 minutes until the white is set but the yolk is still runny.
4. Use a slotted spoon to remove the egg and place it on a parchment-lined plate.
5. Repeat with the second egg.

Step 3: Make the Spiced Oil

1. In a small skillet, warm the olive oil with Aleppo pepper over medium heat until fragrant.

Step 4: Assemble and Serve

1. Place a poached egg on top of each yogurt bowl.
2. Drizzle with the warm spiced oil.
3. Serve immediately with rustic bread for dipping.

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Why You’ll Love This Recipe

• A traditional Turkish breakfast with authentic flavors.
• Creamy, garlicky yogurt pairs beautifully with rich poached eggs.
• The warm Aleppo pepper oil adds depth and subtle heat.
• Quick and easy to make—perfect for brunch or a light meal.

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Tips

• Use room-temperature yogurt for a smoother consistency.
• Straining the egg through a sieve helps achieve neater poached eggs.
• Keep the poaching water at a gentle simmer, not a rolling boil.
• Aleppo pepper gives a smoky, mild heat—if substituting with chili flakes, use less.

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Variations and Substitutions

• Yogurt: Swap Greek yogurt with labneh for a thicker base.
• Spices: Try smoked paprika, sumac, or chili oil instead of Aleppo pepper.
• Egg Style: Use soft-boiled eggs if you prefer them easier to cook.
• Extra Toppings: Add fresh herbs like dill, parsley, or mint for a fresh finish.

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FAQs

Can I make this ahead of time?
The yogurt mixture can be prepared a few hours in advance, but poach the eggs just before serving.

What if I don’t have Aleppo pepper?
Use red pepper flakes or a mix of paprika and cayenne for a similar effect.

How do I make sure the eggs don’t fall apart?
Adding vinegar and draining excess egg whites helps the eggs hold their shape.

Is Cilbir served hot or cold?
The yogurt is served at room temperature, while the eggs and oil are warm for the best contrast.

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Serving

• Serve with warm crusty bread, pita, or Turkish simit.
• Pair with fresh vegetables, olives, and a side salad for a complete Mediterranean breakfast.
• Add a drizzle of extra olive oil and fresh herbs for presentation.

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Suggestions

• Perfect for brunch gatherings or a unique weekend breakfast.
• Try making it with multiple eggs in a larger serving dish for sharing.
• Serve alongside Turkish tea for an authentic experience.