This post may contain affiliate links. See my disclosure policy.
Elevate your everyday breakfast with my Turkish eggs recipe! Featuring perfectly poached eggs atop garlicky yogurt and a sweet paprika butter sauce, it’s SO easy!
Need more savory breakfast ideas? Try my spinach frittata, crustless quiche, and chilaquiles rojos next.
Sometimes I need an egg recipe that’s a bit more sophisticated than your everyday over easy eggs. That’s where Turkish poached eggs come in!
It’s a dish made with components we all know and love: poached eggs, yogurt, and butter. But, each ingredient is given a little TLC and transformed into something special.
What are Turkish eggs?
Also known as Cilbir (pronounced chil-bir), it’s a Turkish dish dating back to the 15th century. It’s composed of poached eggs served on top of a thick garlic yogurt sauce. It’s often topped with a swirl of warm, sweet paprika-infused butter.
Table of Contents
Why I love this recipe
- It’s quick and easy. Even if you’ve never poached an egg, I promise this is one of the speediest breakfast recipes you’ll make.
- Fun and flexible. Don’t feel like poaching eggs? You don’t have to. Need a dairy-free version? I’ve got you covered!
- Healthy. The Greek yogurt adds tons of protein, while the eggs add protein and essential vitamins.
- Easy to prep. I suggest poaching the eggs fresh, but everything else can be made well in advance and assembled straight from the fridge.
Ingredients needed
- Greek yogurt. Greek yogurt is traditional, and I prefer it in this recipe. That said, you’re welcome to use regular yogurt, low-fat yogurt, or whipped cottage cheese.
- Garlic. I strongly suggest using fresh garlic cloves for maximum garlic flavor.
- Salt and black pepper. To taste.
- Vinegar. A splash of white vinegar or apple cider vinegar helps firm up the egg whites. Don’t worry, you won’t be able to taste it.
- Large eggs. I prefer fresh, room temperature eggs. Fresh eggs have thicker, stronger whites, helping them hold their shape when being poached.
- Butter. To build the paprika butter sauce. You can also swap the butter for olive oil.
- Sweet paprika. This adds a slightly sweet, tangy flavor, but you can also use smoked paprika for a smokier flavor. For the most authentic dish, use spicy Aleppo pepper.
How to make Turkish eggs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the garlic sauce. In a small bowl, combine the yogurt, garlic, salt, and pepper.
Step 2- Prep and poach the eggs. Bring a large pot of water to a boil. Once boiling, reduce the heat to a simmer and add vinegar. Using a metallic spoon, stir the water in a circular motion and, one at a time, break the eggs into the water. Cook the eggs for 2-3 minutes.
Step 3- Make the butter sauce. In a small pan, melt the butter. Add the sweet paprika and whisk to combine.
Step 4- Assemble. Divide the yogurt into two bowls, top with two eggs each, and drizzle the butter on top.
Arman’s recipe tips
- Create a vortex in the water. Before cracking an egg into the boiling water, stir the water vigorously in the middle of the pot. Dropping the eggs directly into the swirling vortex helps create a more spherical shape.
- Only poach one egg at a time. The vortex hack only works if you cook one egg at a time.
- Know when the eggs are done. It takes about 3 minutes to poach an egg. The whites should be firm and fully cooked but still jiggly.
Variations
- Dairy-free. Use a dairy-free yogurt and swap the butter for olive oil or a plant-based butter.
- Add some heat. Whisk red pepper flakes into the yogurt mixture.
- Serve the eggs with crusty toast or flatbread to soak up the remaining sauce.
- Garnish. Top the eggs with a pinch of salt and fresh herbs, like dill or mint, before serving.
Storage instructions
To store: I don’t recommend storing poached eggs as they’ll lose their runny yolks. Everything else can be stored in separate airtight containers in the fridge for up to one week.
To reheat: The butter can be warmed on the stovetop or in the microwave. Eggs should be poached freshly to order.
Frequently asked questions
Yes, the yogurt sauce and paprika butter can be 1-2 days in advance and kept in separate containers in the refrigerator. Microwave the butter until melted and stir it before drizzling it on the freshly poached eggs.
Not quite, while similar, shakshuka is from Tunisia in Northern Africa and is made with a spicy tomato sauce, peppers, and onions. Turkish poached eggs originated in Turkey and are made with yogurt and chili oil.
More brunch recipes to try
Turkish Eggs (Cilbir)
Video
Ingredients
Instructions
- Combine the yogurt, garlic, salt, and pepper, and mix until combined.
- Bring a large saucepan of water to a boil. Once it begins to boil, reduce the heat to low and add the vinegar.
- Using a metallic spoon, give the water a stir in the center and, one at a time, break the eggs into them. Cook the eggs for 2-3 minutes, or until the whites are set. Using a large metal spoon, remove the eggs from the boiling water.
- In a small saucepan, add the butter and once melted, add the sweet paprika and whisk until combined.
- Divide the yogurt into two bowls, top with two eggs each, and drizzle the sweet paprika butter sauce over the top.
Notes
Nutrition
Originally published February 2023, updated and republished September 2024
Wooow eggs on completely different way! I will try this for sure!!
One of my repeat favorites!
For the yogurt sauce, in the picture it´s shown parsley… Did you forgot to include it in the recepie? Best regards
I think is dill.