Cilbir (Turkish Yogurt Eggs)
Poached eggs on garlicky yogurt under a slick of paprika butter. Stunning for ten minutes of work.
Ingredients
- 4 Egg
- 300 g Yogurt
- 1 clove Garlic
- 40 g Butter
- 1 tsp Smoked paprika
- ½ tsp Salt
- 2 slices Bread (optional)
- 1 tbsp Dill (optional)
Method
- Grate the garlic clove finely into a medium bowl.
- Stir the yogurt and salt into the grated garlic until smooth.
- Divide the garlicky yogurt between two shallow bowls and leave at room temperature to lose the fridge chill.
- Fill a wide saucepan with water and bring to a bare simmer over medium heat — small bubbles, no rolling boil.
- Crack each egg into a small cup, then slide them one at a time into the simmering water.
- Poach the eggs until the whites are fully set and the yolks still soft, about 3 minutes.
- Melt the butter in a small pan over medium heat until it foams, then pull it off the heat.
- Stir the smoked paprika into the warm melted butter until it turns deep red.
- Toast the bread slices until golden for mopping the bowls.
- Lift the poached eggs onto the yogurt and spoon the paprika butter over them.
- Scatter the eggs with chopped dill and serve with the toast.
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About Cilbir (Turkish Yogurt Eggs)
Cilbir (pronounced chil-BIR) is a Turkish breakfast dish that's become famous in Istanbul: a plate of poached eggs set onto a bed of garlicky yogurt, finished with a slick of paprika-spiced butter and a scatter of fresh dill. The yogurt is stirred smooth with raw grated garlic and salt, then left at room temperature to warm through and let the garlic flavor soften and meld. Poached eggs (the whites fully set, yolks still loose) land on top, and a small pan of butter is heated until it foams and turns pale brown. A pinch of smoked paprika and a scatter of dill go into that browned butter, then the whole thing is drizzled over the eggs — the warmth creates a sauce of sorts, the cold yogurt offers cool contrast, and the yolks break and pool into everything.
This is the rare dish that looks spectacular but requires no skill beyond poaching an egg and melting butter — the visual impact is immediate and impressive. The combination of warm egg yolk, cool yogurt, browned butter, and the herbaceous bite of dill creates a plate of textural and temperature contrasts that make breakfast feel luxurious without any fussiness. Torn bread is the only accompaniment, for soaking up the yolk and yogurt. Fifteen minutes gets you from empty kitchen to plated dish that tastes like you had all morning to fuss. It's equally good for a slow breakfast for two or as a substantial first course that signals this is not a casual meal.
Cilbir (Turkish Yogurt Eggs): frequently asked questions
How many calories are in Cilbir (Turkish Yogurt Eggs)?
A serving has about 484 calories — 21.4g protein, 24g carbs, 33.7g fat, 1.6g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Cilbir (Turkish Yogurt Eggs) gluten-free?
As written, no — it contains Bread. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Cilbir (Turkish Yogurt Eggs) dairy-free?
Not as written — it uses Yogurt, Butter. Swapping those for a plant-based alternative makes it dairy-free.
Do I need every ingredient to make Cilbir (Turkish Yogurt Eggs)?
The core ingredients are essential, but you can leave out bread, dill — they're optional and mainly there for extra flavor or finish.
How many servings does Cilbir (Turkish Yogurt Eggs) make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.