Turkish Eggs (Cilbir)

Name: Turkish Eggs (Cilbir)
Prep time: 8 min
Cook time: 8 min
Total time: 16 min
Ingredients: 2 Egg; 300 g Greek yogurt, plain; 1 clove Garlic, grated; 30 g Chili butter; 5 g Dill, chopped; ½ tsp Salt; ¼ tsp Black pepper, ground; 1 as needed Water, for poaching

Turkish Eggs (Cilbir) · ready in 16 min · 2 servings · 295 kcal per serving · easy · 8 ingredients

Cilbir is a beloved Turkish breakfast where cool garlicky yogurt meets silky poached eggs and warm chili butter for a tangy, rich, spoonable start.

Prep: 8 min
Cook: 8 min
Total: 16 min
Serves: 2
kcal: 295
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian Gluten-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

2Egg
300 gGreek yogurt, plain
1 cloveGarlic, grated
30 gChili butter
5 gDill, chopped (to serve)
½ tspSalt
¼ tspBlack pepper, ground
1 as neededWater, for poaching

Equipment

stovetop, measuring spoon, saucepan, mixing bowl, slotted spoon, spoon, serving bowl, small cup, small pan

Instructions

Prepare Station
Gather and measure the eggs, yogurt, garlic, chili butter, dill, salt, pepper, and water, then set out a saucepan, bowl, spoon, and slotted spoon. · 3 min
What to look for: All ingredients are measured and tools are within reach.
Mix Yogurt
Stir Greek yogurt, grated garlic, 1 g salt, and black pepper in a bowl until smooth, then spread it into 2 shallow serving bowls. · 3 min
What to look for: The yogurt looks creamy, speckled with pepper, and evenly spread.
Heat Water
Heat 8 cm water in a saucepan to a gentle simmer, with small bubbles rising but no rolling boil, then stir in 1.5 g salt. · 4 min
What to look for: Small bubbles rise steadily and the surface trembles without boiling hard.
Poach Eggs
Crack each egg into a cup, slide it into the simmering water, and poach until the whites set and the yolks stay soft, about 3 minutes. · 3 min
What to look for: The whites are opaque and gathered around rounded, soft yolks.
Drain Eggs
Lift the eggs with a slotted spoon, let water drain for 10 seconds, then place 1 egg on each bowl of garlic yogurt. · 1 min
What to look for: Each egg sits neatly on the yogurt with very little water pooling.
Warm Butter
Warm the chili butter in a small pan over low heat until fluid and fragrant, swirling often so the butter stays glossy. · 2 min
What to look for: The butter is fully melted, shiny, and lightly aromatic.
Serve Cilbir
Spoon the hot chili butter over the eggs, scatter dill on top, and serve at once while the yolks are runny and the yogurt is cool. · 1 min
What to look for: Red butter streaks the white yogurt and the dill looks fresh on top.

Nutrition (per serving)

kcal	295
Protein	22 g
Carbohydrates	8 g
of which sugars	6 g
Fat	20 g
of which saturated	11 g
Fibre	0 g
Sodium	658 mg

Nutri-ScoreC

Allergens

Contains: eggs, milk

Storage and reheating

Fridge: up to 1 days
Freezer: not recommended
Chill components separately and serve the yogurt cold with freshly poached eggs when possible.

Ingredient substitutions

Chili butter

Butter: Use only if chili butter is unavailable, knowing the dish will be less spicy and less classic.