Description

Elevate your breakfast game with this bold and savory Turkish eggs recipe, also known as Çılbır. Creamy garlic-infused yogurt, perfectly poached eggs, and a warm, spiced paprika butter come together in this rich Mediterranean brunch classic. Quick, delicious, and protein-packed—ideal for a gourmet breakfast or weekend treat!

Ingredients

Scale

2 large eggs

1 cup plain Greek yogurt (full-fat)

1 garlic clove, minced or grated

1 tbsp white vinegar (for poaching)

2 tbsp unsalted butter

1 tsp olive oil (optional)

1 tsp paprika (or Aleppo pepper for authenticity)

Salt, to taste

Fresh dill or parsley (for garnish)

Toasted sourdough or pita (for serving)

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Instructions

Make the yogurt base:
Mix Greek yogurt with garlic and a pinch of salt. Let it sit at room temp.
Poach the eggs:
Simmer water in a saucepan, add vinegar. Swirl the water, gently add eggs, and poach 3–4 minutes. Remove with slotted spoon.
Prepare paprika butter:
Melt butter in a small pan. Add paprika and olive oil. Stir for 30 seconds, then remove from heat.
Assemble the dish:
Spread yogurt on a plate, place poached eggs on top, and drizzle with spiced butter.
Garnish & serve:
Sprinkle with dill or parsley and serve with warm bread. Enjoy immediately!