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plates of Turkish eggs

30-Minute Turkish Eggs in Yogurt (Cilbir)

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  • Author: Salima Benkhalti
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast, Brunch, Appetizer, Main Dish
  • Method: Poached
  • Cuisine: Turkish, Middle Eastern
  • Diet: Gluten Free


These 30-minute Turkish Eggs (Cilbir) will be your new favorite way to start the day. A fragrant garlic-herb yogurt base, topped with perfectly poached eggs and an Aleppo pepper-spiced butter sauce. This classic Turkish breakfast is a culinary treat, typically served with fresh herbs and a slice of crusty bread. 


Units Scale
  • 2 cups plain greek yogurt
  • 3 cloves garlic, grated
  • 1 tbsp fresh dill and/or parsley, minced + more for garnish
  • 1/2 tsp salt
  • 2 tbsp butter, unsalted
  • 2 tbsp olive oil
  • 1 tbsp Aleppo pepper
  • 4 eggs
  • 1 tbsp vinegar


  1. Prep the yogurt sauce. In a medium sized bowl, combine the yogurt, garlic, herbs, and salt. Mix well and set aside.
  2. Make the Aleppo butter. Melt the butter over medium heat in a small saucepan. Add the olive oil and Aleppo pepper. Stir until evenly combined and a bit foamy before removing from heat. Set aside.
  3. Poach the eggs. Fill a large sauté pan 3/4 of the way with water. Add the vinegar to the water and bring everything to a simmer. Swirl the water in a circle using a spoon then gently add the eggs (one at a time) to the center of the vortex. Once the whites are solid (3-5 minutes), transfer the eggs to a paper towel lined plate to dry.
  4. Serve the eggs over yogurt and top with Aleppo butter. Add a half cup of yogurt to each plate before topping with an egg and a generous drizzle of the Aleppo butter sauce. Top with herbs, if desired. Enjoy!