If you’re looking for something wildly delicious yet blissfully simple, you need to try Cilbir: Turkish Eggs in Garlicky Yogurt Sauce. This classic Turkish breakfast feels like a secret that’s too good not to share—a dreamy tangle of runny poached eggs, cool garlicky yogurt, and a decadent drizzle of spiced olive oil. Every bite is creamy, tangy, and just a little bit fiery; it’s the comfort food you never knew you were missing!
Why You’ll Love This Recipe
- Unbelievable Texture: Silky poached eggs meet cool, creamy yogurt for a spoonful you’ll want again and again.
- Big Flavors, Simple Ingredients: Everyday staples like eggs and yogurt transform into something truly exciting with a punch of garlic and a swirl of spiced olive oil.
- Ready in 20 Minutes: This entire breakfast stunner comes together fast—perfect for busy mornings or a cozy brunch.
- Versatile & Adaptable: From fancy bread to gluten-free options, Cilbir: Turkish Eggs in Garlicky Yogurt Sauce fits cravings and dietary goals alike.
Ingredients You’ll Need
The magic of Cilbir: Turkish Eggs in Garlicky Yogurt Sauce comes from a small handful of well-chosen ingredients—each bringing its unique character to the table. Simple as they may be, these ingredients shine brightest when used just right!
- Plain Greek yogurt (whole milk, room temperature): The rich, tangy base that cradles your eggs and adds irresistible creaminess.
- Garlic (finely minced): Just a clove or two infuses the yogurt with aromatic sharpness and classic Turkish flair.
- Eggs: Always use the freshest you can find—the stars of this dish! Their runny yolks mingle dreamily with the yogurt.
- Extra virgin olive oil: Warmed gently and poured over the eggs, this adds depth, fruitiness, and a bit of Mediterranean magic.
- Vinegar (optional): A spoon or two in your poaching water keeps the eggs tight and helps with perfectly formed whites.
- Aleppo pepper (or red pepper flakes): Earthy, mild, and a bit smoky, Aleppo pepper brings color and gentle heat to every bite.
- Kosher salt: Essential for seasoning both the yogurt and the poaching water, letting the natural flavors sing.
Variations
Part of what makes Cilbir: Turkish Eggs in Garlicky Yogurt Sauce such a joy is how easy it is to tailor to your mood, the season, or what’s in your fridge. Don’t be shy—make this dish your own with one of these variations!
- Herb Explosion: Swirl in fresh dill, parsley, or mint for an herby lift that pairs beautifully with the garlicky yogurt.
- Butter Instead of Olive Oil: Go classic Turkish and sizzle a little butter with the Aleppo pepper for a richer, more indulgent finish.
- Add a Vegetable: A handful of sautéed greens or roasted tomatoes tuck right in for extra color and nutrition.
- Make It Spicier: Add a little more Aleppo pepper or a pinch of smoked paprika for deeper warmth and smokiness.
How to Make Cilbir: Turkish Eggs in Garlicky Yogurt Sauce
Step 1: Prep the Garlicky Yogurt
In a small bowl, combine your room-temperature Greek yogurt, minced garlic, and a good pinch of salt. Whisk until deliciously smooth and creamy, then divide the mixture between two serving bowls. Letting the yogurt come to room temp makes all the difference—it feels even silkier and won’t cool down the eggs too quickly.
Step 2: Poach the Eggs
Bring a medium saucepan of water to a boil and add the vinegar (if using). Crack your egg into a fine mesh sieve over a bowl, gently swirling to strain away the watery part of the white; this secret trick makes for absolutely gorgeous poached eggs. Transfer the egg to a ramekin. Stir the simmering water to create a gentle vortex, then slip your egg into the center. Set a timer for 2 to 3 minutes; you’re looking for firm whites and runny golden yolks. Lift out with a slotted spoon and set aside on parchment—repeat for the second egg.
Step 3: Make the Spiced Oil
While your eggs finish poaching, heat the olive oil and Aleppo pepper together in a small skillet over medium heat. You want the spices to infuse the oil and become fragrant, but don’t let it smoke—just a minute or so will do. The color will be vibrant and the aroma will have your mouth watering!
Step 4: Assemble and Serve
Gently nestle a poached egg onto each bowl of garlicky yogurt, then drizzle generously with your warm spiced oil. The colors are stunning! Serve Cilbir: Turkish Eggs in Garlicky Yogurt Sauce right away, with plenty of rustic bread for scooping up every last drop.
Pro Tips for Making Cilbir: Turkish Eggs in Garlicky Yogurt Sauce
- Room-Temperature Yogurt: Take your yogurt out of the fridge before you get started—cold yogurt dulls both the flavor and the texture!
- Egg Straining Trick: Swirling the egg in a mesh sieve removes excess whites, leading to neater, restaurant-worthy poached eggs every time.
- Spice Oil Timing: Heat the olive oil and Aleppo pepper just until fragrant; overcooking scorches the spices and makes the oil bitter.
- Serve Immediately: Cilbir: Turkish Eggs in Garlicky Yogurt Sauce is best enjoyed as soon as the silky eggs and yogurt come together, so get those plates to the table fast!
How to Serve Cilbir: Turkish Eggs in Garlicky Yogurt Sauce
Garnishes
Dust your Cilbir with a flourish of extra Aleppo pepper, scatter on a few chopped herbs like dill or parsley, and add a pinch of flaky sea salt for sparkle. Even a drizzle of extra olive oil makes it feel luxurious—don’t hold back on the finishing touches!
Side Dishes
Nothing pairs better than a thick slice of rustic bread, warm pita, or even a buttery Turkish simit. For a brunch spread, consider a side of fresh cucumber and tomato salad, or a platter of briny olives and feta cheese.
Creative Ways to Present
Try serving Cilbir: Turkish Eggs in Garlicky Yogurt Sauce in small tapas-style bowls for a party appetizer, or create a beautiful brunch board with individual yogurt nests topped with eggs and vibrant drizzles of spice oil. Layering everything in glass jars makes for a portable, picnic-friendly meal, too!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover yogurt mixture, it’ll keep happily in the fridge for up to 2 days. Poached eggs, unfortunately, don’t restore their original texture, but can be reheated gently if you don’t mind them fully set.
Freezing
While yogurt and poached eggs aren’t freezer-friendly due to texture changes, you can prep the spiced oil ahead and freeze it in a sealed container—just let it come to room temperature before reheating.
Reheating
For the best results, reheat the yogurt mixture slowly in short microwave bursts, stirring frequently to avoid separation. Gently warm any leftover oil on the stovetop. If reheating eggs, do so briefly in simmering water, though keep in mind they’ll be fully cooked through.
FAQs
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Can I use regular yogurt instead of Greek yogurt?
Absolutely! Regular plain yogurt will work, though it will be a bit thinner and less creamy than Greek yogurt. If you want a similar richness, try straining the regular yogurt through cheesecloth for an hour to thicken it up.
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What can I substitute for Aleppo pepper?
If you don’t have Aleppo pepper, use mild red pepper flakes (crushed red pepper) or even a pinch of smoked paprika for a slightly different twist. Adjust the quantity to suit your desired heat level.
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Do I have to use vinegar in the poaching water?
Nope! The vinegar is optional—it just helps the egg whites stay together as they poach. If you skip it, the eggs might look a little more rustic but will taste every bit as delicious.
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Can I make Cilbir: Turkish Eggs in Garlicky Yogurt Sauce ahead for a crowd?
You can prep the yogurt mixture and spiced oil up to a day ahead and keep them refrigerated. Poach the eggs just before serving for best texture, but you can also keep poached eggs in cold water in the fridge for up to 4 hours, then warm in hot water before assembly.
Final Thoughts
If you’ve never tried Cilbir: Turkish Eggs in Garlicky Yogurt Sauce, you’re in for a treat that’ll brighten any morning or brunch table. The flavors are punchy, restorative, and downright crave-worthy. Don’t be surprised if you fall in love at first bite—it’s truly a breakfast worth sharing!
Print
Cilbir: Turkish Eggs in Garlicky Yogurt Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Description
Cilbir is a traditional Turkish dish featuring poached eggs nestled on a bed of garlicky yogurt, drizzled with Aleppo pepper-infused olive oil. A simple yet flavorful breakfast or brunch option.
Ingredients
For the Yogurt Sauce:
- 1 cup plain Greek yogurt (whole milk, at room temperature)
- 1 to 2 garlic cloves, finely minced
- Pinch of kosher salt
For the Eggs:
- 2 eggs
- 1 to 2 tablespoons vinegar (optional)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Aleppo pepper (or red pepper flakes)
Instructions
- Prepare Yogurt Sauce: In a small bowl, mix yogurt, garlic, and salt. Divide between serving bowls.
- Poach Eggs: Bring water to boil, add vinegar. Crack eggs into sieve, drain excess whites. Poach eggs in swirling water.
- Make Olive Oil Sauce: Heat olive oil and Aleppo pepper in skillet.
- Assemble: Place poached eggs on yogurt, drizzle with olive oil sauce.
- Serve with bread.
Notes
- Check out the shop for quality Mediterranean ingredients like extra virgin olive oil and Aleppo pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 370mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 380mg
