Can I make this dish ahead of time?

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.

Where does the name Çılbır come from?

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.

Turkish Eggs

Name: Turkish Eggs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Turkish
Ingredients: 1 cup plain yogurt, at room temperature; 1 clove garlic, grated; 1/2 teaspoon dried dill; 1/2 teaspoon smoked paprika; 2 tablespoons extra virgin olive oil; 1 tablespoon chili flakes; ½ teaspoon smoked paprika; 1/4 teaspoon ground cumin; 1/4 teaspoon salt (or to taste); 4 large eggs; 1 tablespoon fresh dill, chopped (for garnish)

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
1/2 teaspoon dried dill
1/2 teaspoon smoked paprika

For the chili oil:

2 tablespoons extra virgin olive oil
1 tablespoon chili flakes
½ teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon salt (or to taste)

For the eggs:

4 large eggs
1 tablespoon fresh dill, chopped (for garnish)

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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