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Turkish Poached Eggs (Çılbır)

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A traditional Turkish dish featuring silky poached eggs served over garlic yogurt and topped with a warm, buttery paprika-chili drizzle.

Ingredients

Scale
  • 2–4 large eggs
  • 1 cup plain Greek yogurt or strained yogurt
  • 1–2 garlic cloves, minced
  • 1/2 tsp salt (divided)
  • 1 tbsp vinegar (for poaching)
  • 2 tbsp butter
  • 1 tsp paprika
  • 1/2 tsp chili flakes (Aleppo pepper preferred)
  • Fresh dill or parsley for garnish
  • Bread for serving

Instructions

  1. In a bowl, mix yogurt with minced garlic and 1/4 tsp salt until smooth. Spread onto serving plates.
  2. Bring a pot of water to a gentle simmer and add vinegar.
  3. Crack each egg into a small bowl and gently slide into the simmering water.
  4. Poach for 3–4 minutes until whites are set and yolks remain soft. Remove with a slotted spoon.
  5. In a small pan, melt butter over medium heat. Add paprika and chili flakes, stirring until fragrant.
  6. Place the poached eggs over the garlic yogurt.
  7. Drizzle the warm spiced butter over the eggs.
  8. Garnish with fresh dill or parsley and serve with bread.

Notes

  • Use Aleppo pepper for authentic Turkish flavor.
  • Strained yogurt works best for a thick, creamy base.
  • Avoid boiling water—gentle simmering keeps eggs intact.
  • Serve immediately so the butter stays warm.

Nutrition

Find it online: https://tastyera.com/turkish-poached-eggs-cilbir/