Turkish Eggs, or Çılbır, are a stunning combination of poached eggs nestled over garlicky, herbed yogurt and drizzled with a smoky, spiced chili oil. Served with warm toasted bread for dipping, this dish is rich, comforting, and packed with bold flavor in every creamy, runny bite. The best part? It's unexpectedly easy to make.
While it is quick and easy to make with a simple ingredient list, the layering of flavors is anything but. The cool creaminess of the yogurt contrasts beautifully with the warm, just-set eggs, while the spiced chili oil ties everything together with smoky depth and gentle heat. Every element plays a specific role, resulting in a dish that feels elevated yet comforting—perfect for a slow weekend breakfast, brunch with friends, a light lunch, or a quick but satisfying dinner.
Why You'll Love these Turkish Eggs
- Bold, layered flavors. Creamy yogurt, runny poached eggs, and spicy chili oil create a flavor-packed bite with every spoonful. The smoked paprika and cumin add warmth, while the dill brings in a fresh herbal finish that balances everything so perfectly.
- Simple and wholesome. This balanced dish is packed with simple, good-for-you ingredients including eggs for protein, yogurt for probiotics, and olive oil for healthy fats. Just take these ingredients alongwith 15 minutes of time, and you can whip up these restaurant-worthy Turkish eggs.
- Perfectly poached eggs. This recipe is a great way to practice poaching eggs to perfection: soft, delicate whites with golden, runny yolks. When broken over the yogurt, they create an irresistible, rich sauce that melds into every layer.
- Perfect for any time of day. While traditionally served as a breakfast dish, Turkish eggs make a beautiful brunch, light lunch, or even dinner. It’s versatile, filling, and always a hit when you want something a little different. Pair them with toast or flatbread to scoop up every last drop, or serve with a salad for a heartier plate.
Ingredient Notes
To make these flavorful Turkish eggs, you will need the following ingredients (full measurements in recipe card below):
- yogurt – forms the base of the dish and adds a cool, creamy tang. Greek yogurt can be used for a thicker texture.
- garlic – adds a punch of savory flavor to the yogurt. You can also saute the garlic first a milder taste.
- dried dill – adds a subtle herby note to the yogurt. Use fresh dill if preferred, but reduce the quantity slightly.
- smoked paprika – gives the yogurt a gentle warmth and smoky depth.
- extra virgin olive oil – used to make the chili oil. You can also substitute with melted butter which adds richness, while olive oil keeps it lighter.
- chili flakes – brings heat to the chili oil. Adjust the quantity based on spice preference.
- spices - smoked paprika, ground cumin, and salt adds flavor to the chili oil.
- eggs – poached and served over the yogurt for a runny, silky texture.
- fresh dill – sprinkled on top for color and a fresh, herby finish.
You will also need measuring cups and spoons, a small saucepan, mixing bowl, slotted spoon, and a shallow dish or plate for serving.
How to Make the Best Turkish Eggs
- Make yogurt sauce. In a mixing bowl, add yogurt, garlic, dill and paprika. Whisk together until evenly combined.
- Make chili oil. In a small saucepan, heat olive oil over medium heat. Stir in chili flakes and cook until fragrant, about 1 minute. Add paprika, cumin and salt. Mix well and turn off heat. Set aside.
- Poach the eggs. Bring a medium pot of water to a boil over medium-high heat. Reduce heat to medium to keep the water to a gentle simmer. Crack the egg, one at a time, into a small bowl or ladle. Slowly slide the egg into the simmering water. Cook until the desired consistency is achieved, about 3 minutes for a soft poached egg or 4-5 minutes for a firmer yolk. Use a slotted spoon to carefully remove the eggs.
- Assemble. Divide and spread the yogurt sauce evenly onto two plates. Top with 2 poached eggs and drizzle chili oil on top.
- Serve. Garnish with fresh dill and serve immediately. Serve with toasted bread on the side for dipping.
Recipe Variations
- Use harissa oil. Swap the homemade chili oil for harissa blended with olive oil for a North African twist that’s smoky, spicy, and slightly sweet.
- Top with feta or labneh. Add crumbled feta or a dollop of labneh over the yogurt base to bring even more creamy, tangy contrast to the eggs.
- Add sautéed greens. For an extra nutrient boost, layer sautéed spinach or kale under the eggs. The greens pair beautifully with the garlicky yogurt and chili oil.
- Try different herbs. Experiment with fresh mint, parsley, or basil instead of dill for a different herbaceous flavor profile.
- Serve over grains. Instead of bread, spoon everything over a warm bowl of cooked farro or quinoa for a heartier meal with extra texture.
How to Serve
Turkish eggs is delicious served on its own with some crusty or toasted bread for scooping up the yogurt and egg mixture. It also pairs well with Mediterranean-inspired sides. Enjoy this dish with:
- Homemade Pita Bread
- Marinated Mozzarella Balls
- Cherry Tomato Salad
- Breakfast Potatoes
- Watermelon Feta Salad
- Pita chips
For more recipe ideas, see our 60 Best Mediterranean Diet Recipes.
Recipe Tips and Tricks
- Use room temperature yogurt. This helps keep the yogurt from tasting too cold against the warm eggs and oil. Cold yogurt can overpower the other elements.
- Poach eggs gently. Bring water to a gentle simmer (not a rolling boil) and add a splash of vinegar for best results. Crack each egg into a small bowl first for easier transfer.
- Make the chili oil ahead. The oil can be prepared in advance and stored at room temperature for up to a week. This makes the dish even faster to assemble on busy mornings.
- Dry the eggs slightly. After poaching, let eggs sit briefly on a paper towel to remove excess water before placing on the yogurt. This prevents watery yogurt and keeps the presentation clean.
Storing and Freezing Instructions
How to Store
Turkish eggs are best enjoyed fresh, but leftover yogurt sauce and chili oil can be stored in airtight containers in the fridge for up to 3 days. Store each component separately.
How to Freeze
Freezing is not recommended for this dish, as yogurt and poached eggs do not thaw well and the texture will be compromised.
FAQ
You can prepare the yogurt sauce and chili oil up to 2–3 days in advance and store them in the fridge. The eggs, however, are best poached fresh for the best texture. If needed, poached eggs can be made a few hours ahead and stored in a bowl of cold water in the fridge—just reheat in hot water before serving.
It can be! The spice level depends on how much chili you use in the oil. You can adjust the amount of chili flakes or opt for a milder pepper if preferred. The yogurt also helps balance out the heat, so it’s flavorful without being overwhelming.
Çılbır (pronounced chuhl-bur) is the traditional Turkish name for this dish, dating back to the Ottoman Empire. It refers specifically to poached eggs served over yogurt. The combination has been enjoyed in Turkish cuisine for centuries and remains a beloved comfort food throughout the region today.
More Egg Recipes
- 20 Best Egg Recipes
- Avocado Toast with Poached Egg
- Mediterranean Scrambled Eggs
- Shakshuka
- Eggs in Purgatory
- Deviled Eggs
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Recipe
Turkish Eggs
- Total Time: 15 minutes
- Yield: 2-4 servings
- Diet: Vegetarian
Description
Turkish Eggs, or Çılbır, are a stunning combination of poached eggs nestled over garlicky, herbed yogurt and drizzled with a smoky, spiced chili oil. Served with warm toasted bread for dipping, this dish is rich, comforting, and packed with bold flavor in every creamy, runny bite. The best part? It's unexpectedly easy to make.
Ingredients
For the yogurt sauce:
- 1 cup plain yogurt, at room temperature
- 1 clove garlic, grated
- ½ teaspoon dried dill
- ½ teaspoon smoked paprika
For the chili oil:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chili flakes
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon salt (or to taste)
For the eggs:
- 4 large eggs
- 1 tablespoon fresh dill, chopped (for garnish)
Instructions
- Make yogurt sauce. In a mixing bowl, add yogurt, garlic, dill and paprika. Whisk together until evenly combined.
- Make chili oil. In a small saucepan, heat olive oil over medium heat. Stir in chili flakes and cook until fragrant, about 1 minute. Add paprika, cumin and salt. Mix well and turn off heat. Set aside.
- Poach the eggs. Bring a medium pot of water to a boil over medium-high heat. Reduce heat to medium to keep the water to a gentle simmer. Crack the egg, one at a time, into a small bowl or ladle. Slowly slide the egg into the simmering water. Cook until the desired consistency is achieved, about 3 minutes for a soft poached egg or 4-5 minutes for a firmer yolk. Use a slotted spoon to carefully remove the eggs.
- Assemble. Divide and spread the yogurt sauce evenly onto two plates. Top with 2 poached eggs and drizzle chili oil on top.
- Serve. Garnish with fresh dill and serve immediately. Serve with toasted bread on the side for dipping.
Notes
How to store: Turkish eggs are best enjoyed fresh, but leftover yogurt sauce and chili oil can be stored in airtight containers in the fridge for up to 3 days. Store each component separately.
How to freeze: Freezing is not recommended for this dish, as yogurt and poached eggs do not thaw well and the texture will be compromised.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
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